Not a tractor in sight but need Pit BBQ recipe for Venison

Richard from SE AZ · Nov 14, 2012

Finally gave up deer hunting in AZ. 5 yrs, no deer. Didn't even see a buck in all that time. Always hunt Cochise county. This year I went to New Mexico with a very good friend whos family guides. First 2 days, 60 mph winds. 3 rd day, 26 deer first 1 1/2 hrs,6 bucks.Got a dandy mulie. I want to PIT BBQ a hind quarter, need a recipe, and instructions.
Don't beat me up about OT please.

ShadetreeRet · Nov 14, 2012

Several years ago a friend invited us to a "pig pikkin". In addition to the hog, he was bar-b-queing a deer. Turned out that the deer was for someone else. He just cooked it the same way as the hog. I'm sure there are different ways to cook it, and many folks have their favorite recipe. Hmmm, this could get interesting!

da.bees · Nov 14, 2012

(quoted from post at 14:00:00 11/14/12) Finally gave up deer hunting in AZ. 5 yrs, no deer. Didn't even see a buck in all that time. Always hunt Cochise county. This year I went to New Mexico with a very good friend whos family guides. First 2 days, 60 mph winds. 3 rd day, 26 deer first 1 1/2 hrs,6 bucks.Got a dandy mulie. I want to PIT BBQ a hind quarter, need a recipe, and instructions.
Don't beat me up about OT please.

Deer hind quarters and back straps arn't fitting to eat so get them boxed up and I will come by this afternoon and get them for my dogs. :wink: :lol:
Now here's how to cook the ribs,neck and front shoulders.
I only use salt and pepper then smoke at 220f to 250f until fork tender.
If you don't have a real smoker and experience in cooking on it,here's an almost fool proof method.
In a pan half to two thirds full with seasoned meat(smaller the pieces,the faster they cook but roast sizes works very well also) cover meat with water and put in hot grill. If you feel the need to cook with Que seasoning,dry rubs you buy at the market is pretty good stuff and much cheaper than buying all the spices and only using a little of each. Don't even think about cooking with liquids that contain tomato or sugar,those are for the table. I always have 2 or 3 adult beverages on hand but to this day I've never had the courage to pour any on the meat. Call me when you are ready to sample some.

Ronald Anthony Anderson · Nov 14, 2012

Not really the full receipee but when we BBQed whole deer we would dry rub with a combination of seasonings then cover with bacon strips held in place with tooth picks. The bacon strips helped keep it moist.

Traditional Farmer · Nov 14, 2012

My wife will cook a hindquarter in the crockpot and then strip it when done and add whatever type
BBQ sauce we want.

JD Seller · Nov 14, 2012

Are the deer in New Mexico very good to eat??? I am asking because what you are calling deer is very different than what we have here in the Mid-West. I have heard of deer in the West and south not being eatable because of all of the sage brush they eat makes the meat taste terrible.

Traditional Farmer · Nov 15, 2012

Most bad and 'gamey' flavor in Venison comes from the way the deer is handled.It needs to be gutted and cooled as quickly as possible not carried around on a hot day with the guts in to show it off.The bad taste is just the meat thats spoiled.

Not a tractor in sight but need Pit BBQ recipe for Venison

Richard from SE AZ

Member

ShadetreeRet

Well-known Member

da.bees

Well-known Member

Ronald Anthony Anderson

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Traditional Farmer

Well-known Member

JD Seller

Well-known Member

Traditional Farmer

Well-known Member