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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Deer

jeffyjeffy Posts: 34
edited 9:41PM in EggHead Forum
Just put this deer ham on...

Any suggestions what to do with this thing?

mbs41t.jpg
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Comments

  • Richard FlRichard Fl Posts: 7,821
    I like to marinate in whatever my mood is, usually Italian Salad Dressing and other items and cover with thick bacon.

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  • jeffyjeffy Posts: 34
    Well...too late for that..thanks for the suggestion though. :lol:
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  • jeffyjeffy Posts: 34
    After a bit of internet research, I think I will smoke to around 110 and then put in a roasting pan, add some liquid & cover with foil till done....
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  • Marinate is always a great way to start. If you are going to smoke it at a low temp. Might try and inject some liquid into the deer ham. I think that I see a steamer pan, put liquid in it and keep on smoking.
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  • jeffyjeffy Posts: 34
    Good idea. Thanks
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  • it depends if there's bunch of folks there..... i cook it at low heat.... leave a big knife and some plates around.... let folks cut off the meat as it cooks.... when they cut some off .... have 'em slather some bbq sauce. over the spot where they cut off some slices.....( flip the roast once in awhile).. this way you just keep eating it and cooking at the same time.... it'll be nice and moist.... other wise if you try to cook the whole thing.... the outside will be like a boot and the inside will be raw.... just keep whittling away at it slowly.... serve with some nice bread....( and lotsa beer).. you'll be a hero..... we have been doing it this way in PA.... since the cavemen....lol....hope that helps....i'd get rid of the drip pan an go raised direct..you want the charcoal taste...ray
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  • BeakerBeaker Posts: 293
    Hu :laugh: mmm...personally I would eat it... :laugh: :laugh: :blink: :blink: :blink:
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  • jeffyjeffy Posts: 34
    ranger ray wrote:
    it depends if there's bunch of folks there..... i cook it at low heat.... leave a big knife and some plates around.... let folks cut off the meat as it cooks.... when they cut some off .... have 'em slather some bbq sauce. over the spot where they cut off some slices.....( flip the roast once in awhile).. this way you just keep eating it and cooking at the same time.... it'll be nice and moist.... other wise if you try to cook the whole thing.... the outside will be like a boot and the inside will be raw.... just keep whittling away at it slowly.... serve with some nice bread....( and lotsa beer).. you'll be a hero..... we have been doing it this way in PA.... since the cavemen....lol....hope that helps....i'd get rid of the drip pan an go raised direct..you want the charcoal taste...ray

    Thanks, that's how we pretty much ended up with it. Caveman style hunks direct off the grill. It was a bit dry, but very good. Leftovers in chili...
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