Deer Roast

I'd definitely inject it with something. Also, pump it with garlic. I need to get one of those contraptions that allow you to inject garlic cloves, etc. in 'em.

I'd get my pit hot, throw it on to brown it/sear it then wrap it with foil, off to the side with a lil cup of water and cover the grill. The water will keep the humidity in but also make a mess- gets a syrup-like coating on the grill.

No longer sure about how effective the "Searing" (sp?) is since someone who seemed to know what they were talking about, and I can't remember which one of our members it was, said that was a myth and didn't really seal it.

 

A smoker is a good way to cook one at a tailgate. Them lektric ones are really easy if you have access to some power at your tailgate. Injecting is definitely the way to go, lots of garlic. Depending on the size, smoke it for 4-6 hrs, brush on some melted margarine every 30-45 minutes to keep it moist. Adding moistened hickory/mesquite chips is an option.

 

Cut it up into pieces. Whip out the crock pot.

Cream Mushroom Soup
Cream Celery Soup
Saute'd onion, bellpepper, garlic, etc
Dry seasoning of your choice and taste
Teaspoon of Kitchen Bouquet (coloring of gravy)

Brown your roast after cut up. Do not cook the meat through-n-through. Leave some redness in the meat. Blood makes for great seasoning! Try medium to medium-high heat in a black iron skillet. After you have browned the meat, remove it and add fresh seasoning (onion, Bpepper, garlic, etc). Get a flat wooden spoon and scrap the bottom of the pan while you saute'. When that is done (you should be on beer #3 by now) add all to crock pot. You can add water to make the gravy, but of course something like chicken stock would be better.

Think of it as making jambalaya but don't cook the rice with the meat. Pour the sauce on the rice. Side of corn on the cob, and some smothered greens and you got yourself a fat man's treasure!

If you like your gravy thicker than what's there, try adding a teaspoon of baking powder in a coffee cup with a small amount of water. Mix it in the coffee cup and add sparingly and stir until you get the consistency you want. It takes a few minutes for it to thicken, so be patient (that's why you are drinking beer while you do this).

Good luck!

Oh, a good website: http://www.cajunsupermarket.com/

I wouldn't try to bbq or smoke a roast for the simple fact that deer meat is very lean. After you cook the blood out of the meat, it gets tough!

IMO

 

Ribs?

Oh, you said my word!!

OK, here we go! Remember, I always drink beer when I cook. That's just the way it goes!

Rinse ribs out of packaging (always rinse pork)
Out of heavy duty foil make a bowl around the ribs. Kind of do it slightly bigger than the size of the rib (NEVER CUT YOUR RIBS IN HALF) and make sure you have enough on top to close it.

Place ribs in foil bowl. Dry season the ribs (use garlic, too). Add Italian dressing, Worcestershire sauce, hot sauce. Seal up the foil so evaporation doesn't escape.

Cook in oven at 300 for a 2 hours. Remove from oven. You may want to slid the foil bowl on a cookie sheet or something from the oven rack. Your wife will kick your a$$ if you dirty her oven! Open foil carefully. (IT'S HOT!) With a table spoon add brown sugar to the top of the ribs. Add a little Italian dressing in case it has all evaporated. Put back in oven for 1 hour.

Get your pit ready. If you have smoke wood to put on top of white coals, GO FOR IT! I like Persiman wood.

When hour is up remove from oven (don't forget about her oven!) Carefully remove the ribs from the foil bowl. The meat is cooked and the ribs will fall apart, BE Careful! Try grabbing both sides with tongs (not thongs). Place on grill away from coals. Close lid for 10 mins and go get you some Sweet Baby Ray's BBQ sauce and start dumping on the top of the ribs. When the sauce has gelled on the ribs ....EAT'EM UP!

...thank you, I'll be here all day!