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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers:
Stuffed Portobello Mushroom
, and also eating lots of these
Ice Cream Sandwiches
in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country -
see a list here
Need a recipe for a small deer roast...
edited November -1
Wanting to cook a deer roast this weekend and need a homerun recipe for the cook. Thanks,[p]G.T.A.G.O.
My advice is you take that roast and cut it in steaks about ½ inch thick. Let them sit in Italian dressing for about an hour. Grill em hot but not searing hot, say 450-500 degrees on a raised grid about 3 minutes a side which should give you a nice rare steak with no sear. Good stuff.[p]Thick steaks good for beef…not so for venison. [p]I have had very few venison roasts that I liked. Just not enough fat to “get er done”.
G.T.A.G.O.,[p]This one was great last month.[p]Venison, Ham, Richard
1 1 1/2 Lbs Venison, Boneless Ham
Italian Salad Dressing
1 Marinated overnight in Italian Salad Dressing. Took out 1 hour before cooking and sprinkled garlic powder over the meat.
1 BGE 350°F indirect, handful cherry wood chips. Cooked 1 hour 10 minutes for 150°F internal. Let rest for 10 minutes..
Main Dish, Meat
Source: BGE Forum, Richard, 04/30/07
G.T.A.G.O.,[p]The italian dressing and garlic method is good, but I would lay a few strips of thick cut bacon over your roast while you are cooking. You'll need all that fat you can get.
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