While it is snowing. March 25th. I am the last person to complain about the weather. Seriously. I really don’t care. But this constant snow and below 20* temps is destroying our electric bill and putting a cramp in my grilling time.
That awesome food friend, Linda at BWB in Gaithersburg MD, hooked me up with a small hind quarter of venison. Actually her friend did. It was frozen. So I thawed it out and injected it with worcestershire sauce. Covered it in coarsely ground black pepper, garlic powder, and coriander (hello pastrami seasoning) and let it sit in a sealed Tupperware dish in the fridge for 3 days.
Tonight, after dinner I figured if I threw it on the charcoal grill and kept it in an iron skillet off to one side it’d take a few hours to cook. Well, I am out of charcoal apparently. So I used apple wood chunks and cowboy chunks (pre-cinders). After searing over an open flame I did just that, put in a skillet. Kept grill temps around 250* to 300* with a couple spikes here and there. It only took about 2 hours to get the bone area to 125*. Outer areas where a little too hot, 140*. Took it out and wrapped in foil about 4 times. Then wrapped in towels a few times. And then threw it in the oven (OVEN OFF) and it’ll sit in there for a few hours before break it down it servings to take to work in sealed bags for everyone. I’ll update this post with pics of the product tore apart later, if I remember and don’t eat it all first.
I ate a little piece off the grill. It was pretty good. I didn’t eat a piece of the grill! The deer dang it!
First blog with the phone I stead of desktop. I should be able post more now. But you’ll get nothing but phone pics this way. Let me know what you think and any pointers are surely welcomed. Cook on people!
Okay, so just ate some. Not as smokey as I’d like. But you can’t ask for much with only a 2 hr cook time. But with that cook time of 2 hrs, the center was very medium rare and made for some great f’ing sandwiches!
Egg and deer? YUM!