Osage Roost
General Forum => General Discussion => Topic started by: shad309 on October 19, 2010, 09:51:42 AM
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I love using my old smoker and having people over for dinner. Anyone else here a "smoker"?
This weekend I'm doing a pork butt and a deer ham. This will be the first deer ham I've done and am looking for any good marinade or brine recipe.
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I love using my old smoker and having people over for dinner. Anyone else here a "smoker"?
This weekend I'm doing a pork butt and a deer ham. This will be the first deer ham I've done and am looking for any good marinade or brine recipe.
Cant's help you on the deer ham but I've got a big green egg and use it at least 2 days a week. I generally smoke a Boston Butt or some baby backs about once a month. Love it.
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posted twice, sorry.
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(http://i19.photobucket.com/albums/b178/MHSF/BBQ/103-0369_IMG.jpg)
(http://i19.photobucket.com/albums/b178/MHSF/BBQ/103-0370_IMG.jpg)
(http://i19.photobucket.com/albums/b178/MHSF/BBQ/103-0331_IMG.jpg)
(http://i19.photobucket.com/albums/b178/MHSF/BBQ/103-0395_IMG.jpg)
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I would inject the deer with creole butter.....do your other stuff...Salt..pepper etc. and cook it to about 165 internal temps....
I have sliced stuffed sausage....poked holes in the deer ham and stuff with the sausage....in addition to the above....
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Morgan darn you... I'm hungry now!!!
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(http://i19.photobucket.com/albums/b178/MHSF/Loins1.jpg)
What about now..... ROTFLMBO
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Ol' Morgan has been real helpful in some of my smoking projects...
(http://i18.photobucket.com/albums/b121/wiltznucs/BBQ31608.jpg)
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That's what I'm talking about!!! RkLu RkLu RkLu
I just went looking through the forum on The Smoke Ring and found some tasty looking beef marinade & rub recipes. I love that website for ideas!
I will be firing up Sweet Caroline on Friday night *cheers*
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Looking Good!!! *dance* *dance* *dance*
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Fire it up and show us some pics Shad....
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I'm sitting here eating my yogurt and you post this!!!! Geez thanks... I brought a sandwich for lunch today :(
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So the missus ain't cookin for you...... :-\
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These are the only two I have pics of that I can find. I will take pics this weekend though!
My usual smoked turkey for Thanksgiving. Brined in apple cider and brandy concoction smoked with apple wood RkLu
(http://farm3.static.flickr.com/2725/4135785149_4b911562e8_z.jpg?zz=1)
Ribeye- lord was it tasty!!! Smoked over misquite and brined in pineapple juice and mopped with pineapple & molasses glaze
(http://farm3.static.flickr.com/2673/3903702050_7e7be6d153_z.jpg)
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That looks FINE Shad.....
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Morgan..thats some good stuff man! Shad, hope all goes well bro
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Dang Morgan. I might have to bring the meat wagon down :D ;D :)
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Dylan....I ain't real good a lot of things....But I can cook the stretch out of elastic..... *up*
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Dylan....I ain't real good a lot of things....But I can cook the stretch out of elastic..... *up*
So you are a brisket man too! *cheers* Love cooking that shoe leather ;D
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Shad,
I love to cook Pork Loin, Boston Butt, Ribs, Chicken, Deer Hams on the smoker.
(http://i433.photobucket.com/albums/qq59/hunter2233/Picture001-14.jpg)
For my deer hams I coat them in olive oil and then sprinkle on cavendars, garlic powder, salt, pepper, and coat with a barbeque dry rub I get made up in the Ozark hills by some country folk. Not sure I want to know what all is in the rub. I smoke the hams at about 250 degrees for several hours until the inside temp is around 155 degrees, or medium rare. They are fine. I always do one at Christmas time and Thanksgiving.
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So the missus ain't cookin for you...... :-\
No... the French girl got me into trouble :-\
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Shad,
I love to cook Pork Loin, Boston Butt, Ribs, Chicken, Deer Hams on the smoker.
(http://i433.photobucket.com/albums/qq59/hunter2233/Picture001-14.jpg)
For my deer hams I coat them in olive oil and then sprinkle on cavendars, garlic powder, salt, pepper, and coat with a barbeque dry rub I get made up in the Ozark hills by some country folk. Not sure I want to know what all is in the rub. I smoke the hams at about 250 degrees for several hours until the inside temp is around 155 degrees, or medium rare. They are fine. I always do one at Christmas time and Thanksgiving.
Cavendars!!! That is the best stuff and made in my hometown. My Mom & Dad are good friends of the family. I grew up on that stuff and introduce people to it all the time. There's some great food stuff that comes out of the Ozarks (my true home)!
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That Cavenders is good..... *cheers*
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For venison hams, I marinade them in zesty italian dressing. When ready to cook, coat with salt and pepper, inject with creole marinade of choice, cover with sliced onion and bacon. Cook to internals around 160 until bacon is done.
What are cavendars?
Fred
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For venison hams, I marinade them in zesty italian dressing. When ready to cook, coat with salt and pepper, inject with creole marinade of choice, cover with sliced onion and bacon. Cook to internals around 160 until bacon is done.
What are cavendars?
Fred
It's a greek seasoning and is great stuff. You can find it at walmart & kroger in the spice section.
http://www.greekseasoning.com/ (http://www.greekseasoning.com/)
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Dylan....I ain't real good a lot of things....But I can cook the stretch out of elastic..... *up*
I think it is time for me to move. Whats our address Morgan? *lol*
I have a little Brinkman that I use occasionally. Hoping one day to get a Green Egg
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Smoke em if ya got em!!!! Love Smoking Boston Butts and Ribs...Low and Slow...Looks mighty good..