Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Cooking a venison shoulder and rear ham
Some thoughts of how I would cook is the following:
- Put a good rub on
- 1.5-2hrs per pound
- Cook till around 180° @ 250-275°
- Drip pan with apple juice and water on top of plate setter
- Misting apple juice on the meat while cooking to avoid excessive drying
- You think injecting the meat with some type of fat (like real butter) could help with not drying the meat?
Hopefully the meat will not turn out like shoe leather. I have braised venison before but never like this.
Would like to know others thoughts on this.
Thomasville, NC
My YouTube Channel - The Hungry Hussey
My Photography Site
Comments
-
I always layer it with bacon. To keep it from drying out.Large BGE
-
Mudnut said:
I always layer it with bacon. To keep it from drying out.
Little Rock, AR
-
Great tip there. I didn't really think of that.
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Post pictures if that shoulder turns out good.
-
You might want to lard it if going that high.
Steve
Caledon, ON
-
Little Steven said:You might want to lard it if going that high.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
RandallB said:
Post pictures if that shoulder turns out good.
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Matt - my neighbor just brought two shoulders over. How did yours turn out?Large BGE and Medium BGE
36" Blackstone - Greensboro! -
tarheelmatt said:Little Steven said:You might want to lard it if going that high.
Steve
Caledon, ON
-
Don't do them very often as my venison source is hit or miss.
Hope these help!
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=650437&catid=1
Venison, Ham, Richard Fl
INGREDIENTS:
1 1 1/2 Lbs Venison, Boneless Ham
Italian Salad Dressing
GarlicPreparation
1. Marinated overnight in Italian Salad Dressing. Took out 1 hour before cooking and sprinkled garlic powder over the meat.
Cooking
1. BGE 350°F indirect, handful cherry wood chips. Cooked 1 hour 10 minutes for 150°F internal. Let rest for 10 minutes..
Recipe Type: Main Dish, Meat
Source
Source: BGE Forum, Richard Fl, 2007/04/30 -
Matt is AWOL after duke beat Miami and unc lost in basketball.. Understandable. My chef buddy said literally to cut slits and insert fat?Large BGE and Medium BGE
36" Blackstone - Greensboro! -
MaskedMarvel said:Matt - my neighbor just brought two shoulders over. How did yours turn out?------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
MaskedMarvel said:Matt is AWOL after duke beat Miami and unc lost in basketball.. Understandable. My chef buddy said literally to cut slits and insert fat?Never thought about that inserting fat. Great idea.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Richard Fl said:
Don't do them very often as my venison source is hit or miss.
Hope these help!
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=650437&catid=1
Venison, Ham, Richard Fl
INGREDIENTS:
1 1 1/2 Lbs Venison, Boneless Ham
Italian Salad Dressing
GarlicPreparation
1. Marinated overnight in Italian Salad Dressing. Took out 1 hour before cooking and sprinkled garlic powder over the meat.
Cooking
1. BGE 350°F indirect, handful cherry wood chips. Cooked 1 hour 10 minutes for 150°F internal. Let rest for 10 minutes..
Recipe Type: Main Dish, Meat
Source
Source: BGE Forum, Richard Fl, 2007/04/30Got a little busy this weekend and didn't have a chance to cook the deer.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum