Food Smokers and Smoking Tips/Tricks/Techniques

So I’m pretty sure you don’t eat that...


It eats you

 

Just a butt. Got some brats on the other smoker/griller, too.

Only five hours in. Still got a ways to go. Picked up two of these for .99 lb. Love me a deal.

 

Roasting some bird for Pozole Verde.

 

That ain't no buddy, that is a best friend LOL. Holy chit I never gave any venison tenderloins away it is the best part of the deer and first part I eat! Except my youngest sons first deer it wasn't Bambi it was Bambi's freaking baby and so young it didn't even have any tenderloins yet LOL. He was proud as hell of it though and had a right to, it was a heck of a shot through the heart on the run at 120 yards.

If you have 4 you have the tenderloins from 2 deer. How you cook them is up to you but I always butterfly them first no matter how I cook them. Cut into fairly thick slices then cut the slices ALMOST in half and spread them out.



Have cooked them a lot of ways but always go back to simple. Cast Iron frying pan and bacon grease, hot but not smoking bacon grease. And do not over cook them doesn't take very long on either side and should be pink (rare) on the inside. Pretty sure I have never frozen any venison tenderloins I always eat them fresh and cut them out as soon as I skin the deer. Actually if the deer is still warm don't even need a knife just use your fingers to pull them out.

Have marinated them and grilled them before like this.



But mostly end up just doing them in cast iron with bacon grease and I'm happy as hell with that. Seeing how you have 4 of them I'd start with that and do the other 3 as you see fit after you see what you think of them done that way. I do always cook up some sliced onions to go with them, in bacon grease also of course.

Wasn't going to eat supper tonight but that just went out the window. Hungry as hell now.

 

That "regular" price is some BS!! Great score for 99¢ a pound tho!

 

I’ve never had venison, deer....


Sounds mighty tasty.

 

Disgusting

 

Man you dont know what you are missing!! A good friend and myself just packaged about 46ish pounds of ground elk not to include the 10 roasts, plus backstraps....and cube steaks!

 

A Squid Pro Quo maybe.

 

Good morning brisket.

 

Doing a little 4lb London broil today. Rubbed with salt, unicorn, and pf regular. Hickory wood and charcoal. Going to get it as high as possible on one load of coal, then finish in the crock with taters and onions.

 

Like that combination of Smoke 'n Bubble. Never thought of that but now I've got a hundred recipes runnin' thru my head.

 

Wasn’t getting up early to get it on the smoker in time to take it the whole wayin time for dinner. I figure at half time, it’ll have four hours on the smoke, and then it can go in the crock.

 

Almost wish i could finish on the smoker.
Bed of sliced onions, water, and spg in the crock with this on top.

 

What temp. was it at when you pulled 'er.

 

Like 140. Smoker temp dropped below 200.

 

Opened up to add potatoes to the top rack. In the stall now.

 

WTF!!!
This some kind of @Misplaced Nebraskan experiment

 

Kinda Screams for bacon, don't it.

 

First time smoking full turkey breast. Came out great