What're you cooking on the fourth? Part II

[charlief1]

Did this last year so I thought I'd do it again. I did a big feast and this year is a little more subdued but it's still one of those things I like to do. Starting with some venison I had left over from this year since I need to clean out the freezer. It is put on the smoker for about 2 hours and not marinated but frozen. Straight on to the smoker. It will be rotated so it will get maximum time in the smoke and heat. I'm using mesquite and it's not like I dont have a little here.:biggrin: Follow along and post what you're cooking as well.:smile: I'll also be showing the rest of the recipe as I go along so if you want to try it yourselves you can.

 

[charlief1]

It's been about 2 hours of smoking and thawing so it's time to show and tell. The meat is mostly thawed out and the drip hole has fluid coming out of it. It's time to do the rest now. Take 2 large red onions and chop them up. Doesn't matter if it's fine or course, it's for moisture and flavor so they'll be cooked to death. 2 large green peppers done the same way and 3 large cloves of garlic. Lastly 2 dried jalopinoes chopped up.

Since deer is such a lean meat you need to add something that'll put some sort of fat into it. The meat will litteraly suck it up and add flavor. I'm using 3 pounds of bacon scraps that I got at the local grocery store. It makes great seasoning and you don't need to add any salt this way. I will be adding some course ground pepper for more flavor later.:biggrin: Hope you guys like my cooking because I did this a Christmas for my team mates and they loved it.

It goes into something that will let it cook and keep the mixture sealed so it will blend together. I bought the pan and then wrapped it completely with aluminum foil to seal it off This also means that the pan won't get a lot of smoke residue on it so I can use it later.

 

[charlief1]

Final results!

Well after 5 hours of cooking it looks really good. It's all cut up now and in the fridge for tomorrow. I tasted a few pieces and it yummy!:biggrin: Nice, juicy and tasty. It'll be put in a warmer to heat up for my co-workers tomorrow so if you're in Hillsboro tomorrow stop by AZ and get some. If not I'm sorry you can't join us for lunch.:smile:

Whoe's next?:biggrin:

 

[83turbomon]

Well after 5 hours of cooking it looks really good. It's all cut up now and in the fridge for tomorrow. I tasted a few pieces and it yummy!:biggrin: Nice, juicy and tasty. It'll be put in a warmer to heat up for my co-workers tomorrow so if you're in Hillsboro tomorrow stop by AZ and get some. If not I'm sorry you can't join us for lunch.:smile:

Whoe's next?:biggrin:

BS I wont be there to get some, ill send my cousin over from LA to get me a plate:biggrin: