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Any good books on game cooking with BGE?
Or good sources for techniques, timing and temperatures (inside and outside?
Bud:[p]What ya thinking about cooking?
djm5x9,Not sure but I like venison, wild hare,etc., all kinds of wacky stuff. Need to know what works well with BGE-style smoking.
Bud:[p]I can't get the kinfolk to part with any deer other than what is ground. I get rabbits and quail (farm raised) local and they are great on a ceramic cooker.[p]Quail is grilled at 400º/425º till done. I grill rabbit at the same temperature. I brine both a couple of hours prior to grilling to insure a moist final product. I use a basic seasoning like salt and Kosher pepper or Lawry's as I want to taste the flavor of what I am eating. Regarding times, just use your "camp fire" sense . . .
This is a good site for venison.
Bud Jones, I have done venison on the BGE with great results. I treat it just like beef (use a favorite rub or marinade). The thing I like is that by cooking it slow on the BGE I can cook it medium to medium well and not have it come out so tough and dry. My wife will actually eat venison off the BGE whereas she refused to eat it from our gas grill since it was either rare (and delicious but she refuses to eat rare) or well-done (and dry and tough).
djm5x9,What internal temperature do you look for with rabbit or quail?
Bud:[p]With both I just use a little "camp fire sense" . . . I take both birds and rabbits and check doneness at the joint of the leg and the body.[p]With rabbit you have to be careful that the meat along the thin, long chest cavity and the fore and hindquarters all get done at the same time. Rabbit placement and turning is important, but do not open the lid too much. Hope this helps.
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