![]() ![]() ![]() I’ve done jerky, pork shoulders, beef chuck roasts, prime rib, brisket, corned beef brisket (for pastrami), and venison rump roasts on my Weber grill this way. This is how I BBQ in my basic old Weber Kettle Grill. Put you cover/lid on the grill, and set your top vent to about half open, and then use the bottom vent to adjust airflow to the coals which will control the temperature of your cooker. This makes it so the meat is being heated indirectly (instead of heat coming straight up off the charcoal it has to bounce off the lid and around the inside of your grill a bit). Then on the upper grate (where the food cooks) put your meat right over the water pan. Preferably add some water to the pan (or beer, apple juice, cider, whatever liquid concoction you want) Then put your lit charcoal down on the grate next to the water pan, and throw a chunk or two of hard wood on the charcoal for little smoke flavor. I would put a metal pan of some sort on the bottom grate of the grill where the charcoal goes. Remove the ham from the smoker and rest for 10-15 minutes before serving. Continue to cook for 30 minutes or until glaze sets. Apply the glaze over the ham using a basting brush. Add the raspberry chipotle sauce and stir to combine. Slice the backstrap into steak size portions about 1” in width and enjoy. Cook the jelly until it turns into a liquid stirring often. Just like any other cut of meat let it rest for 5-10 minutes before serving. I’m using a Thermoworks Thermapen instant read thermometer to check the internal temps. Watch popular content from the following creators: Malcom Reed(howtobbqright), Dustin F(drfebruary), kendrickbbq(kendrick. It’s best served medium rare so get it off the pit when you see the temperature around 125-130 internal. Discover short videos related to tiktok smoker mac and cheese on TikTok. ![]() It takes about 30 minutes on the smoker to fully cook and you want to run the pit at 350⁰ to brown the bacon. The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean meat. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The Backstrap is the loin of the animal it’s the tender meat sitting right along the backbone on each side.įor this recipe I make a slit down the length of the backstrap to butterfly it. I typically harvest a couple deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap. Malcom Reeds Killer Hogs Smoked Mac N Cheese HungryMGM 201 subscribers Subscribe 2.5K views 1 year ago Sorry it's been a while since I have posted a video, life has been busy but I'm back. I’m a big fan of wild game and in Mississippi we deer hunt. It’s time for my stuffed venison backstrap recipe. Print Recipe Stuffed Venison Backstrap Recipe. ![]()
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