Tag Archives: Worcestershire

Venison hind quarter on the grill!

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.

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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.

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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!

***EDIT!!!***
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!

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Egg and deer? YUM!

Deep fried ham!!!

Had to go to the really large store that has “Home” in the name today. I try my best to replace my light bulbs with LED as they go out. Screw that fluorescent crap. Not because it has mercury in them. 48 micrograms of mercury in a 6 oz tuna sandwich versus .07 micrograms in a typical CFL breakage. If you are scared of fluorescent bulbs then you should DEFINITELY stop eating tuna fish sandwiches. But fluorescents do suck. They don’t last as long as they are marketed. For lots of reasons. I am in the electric trade, easy to get me side tracked with that, sorry. I digress.

So in the big orange store, they had a few items on deep discount. Like Xmas lights. Oh man, I picked some up, but I put them back. LOL Wife if going to be mad at me enough. They also had a deep fryer kit on sale. About 33% off. Would you believe, I don’t have one? Why? Everybody else has one that’s why. Okay okay, the real reason, my wife is scared I’d hurt myself. Well, I wasn’t supervised today, and so, I grabbed it. A huge jug of peanut oil as well.

For Xmas our owner gives us a spiral ham among other things. Cool deal I think. Some guys in the construction industry have it tough, living week to week. A spiral ham, if used right can last an EASY 2 weeks. Just my opinion. Can you say amazing bean soups for a week?!?!!? Well, My cousin’s house burnt down on New Year’s Eve, yeh, looooong story, I’ll cover that later. One of the items he lost (they lost everything) was his deep fryer. I have asked him a hundred times to make a deep-fried ham but he just sticks to turkeys and fries.┬áSo picked one up. 1) I’ll probably give it to him anyway. 2) I need to do something with that spiral ham.

Lots of mustard, some Worcestershire sauce, sriracha sauce and 350* later! Good food!

Lots of mustard, maybe 2 tablespoons of Worcestershire sauce, and 2 tablespoons of sriracha sauce.
Mix that sauce up and coat the ham. If you have a spiral ham, get into the slices. If just a whole ham, get it all over it. Preferable to do this hours before hand.
Once the deep fryer oil is at 350*, slowly immerse ham. I used some butcher’s string to hold it on to the turkey prong that comes with the deep fryer kit.
Once in oil, watch oil to make sure it doesn’t bubble over. Follow manufacturers recommendations. When you put the ham in, the oil temp will drop a lot. Try to work it back up to 350*. It’ll be hard. Don’t go over 350*. Nevertheless, using the long thermometer that came with kit, watch inside meat temp as well. Don’t go over 150* for the meat temp. Once at 150* pull it. I don’t know, maybe 15-20 minutes.

 

I brought mine out a little early. It was at 135*.
Close up! YUMMY!
Cut up!

Again, I yanked it a little early. I don’t have much experience with the deep fryer so I got a little scared of the “burnt look”. But stick to those temps. My inner meat near the bone was a little over 130*. Maybe another 5-10 minutes would have done it. Anyway…sandwich time!!!!

Fried me an egg. Sliced up some avocado. Sliced a tomato. Some sriracha. Toast. MMM MMM MMMM!!!

Sandwich time!
MMMMMMMM This is sooooooo good.
Don’t be scared of mustard, sriracha, or any wet seasoning in the deep fryer. You don’t taste it, exactly. It does some amazing stuff with flavor!

 

Forget the recipe, cook for yourself!