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I just read on another forum someone who smoked a venison shoulder. They slit it in several places and inserted garlic cloves into the slits. Then they covered with bacon and smoked. Im an avid hunter and have been terrified to try a venison roast as well because the only thing I can imagine...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Nathan Sleyster: My first stuffed pork loin was a disaster. The recipe I was using called for 6 garlic "cloves." I assumed the entire garlic bulb was a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad Benski: I have about 50 LBS of Venison still in my freezer from last year. I'll have to give this a try. Like John pointed out I'd be worried...

Came out wonderful!!

Just put a venison roast in the crock pot with dry onion soup, 1/2 tsp. fresh ginger, 3 cloves garlic crushed, 2 onions chopped, 2 bay leaves, and black pepper. cover with half and half vinegar and cold water. Ill let everyone know how it turns out tonight.

Ive been to 17th St. multiple times. In fact, I believe I have a tshirt from there. I believe Mike Mills owns 17th St. There are at least 4 of them in southern IL. One in O'fallon IL, Murpheysborough (near Carbondale) and I cant remember the other 2. I ate until I almost puked every time I...

In my limited experience, you will never get the WSM over 300 with any water in the pan. If you want high heat I would suggest just covering the pan with foil, no water.

I lived in Collinsville (just outside STL on IL side) for a year and now live in Springfield. I suggest 17th st. in O'fallon. Not very big on Bandanas. If you have time to make it up near Springfield (hours drive from STL) I suggest Darcy's Pint. Not a BBQ joint but about the best place in...

I just shot a doe on opening morning and have been wondering how it would turn out on a smoker. I am terrified to try because it is just so lean.

Is the rhubarb BBQ sauce your recipe or is it somewhere on the board? I absolutely love rhubarb and would love the recipe.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B: I made abt's for the first time tonight. OH MAN! That is defintly some good eats! A couple questions. When you make them do you use a full...

Posted a topic earlier on the enormous briskets my butcher gets. He found a smaller one for me that weighed in at 12 lbs. Sitting at 173 right now, ABT's will go on around noon for an early dinner.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim Granzeau: what is an ABT? </div></BLOCKQUOTE> Pretty much artery clogging heaven

Apparently my butcher only gets in CAB packers for 2.30/lb. and average weight is 20 lbs!!!! Can I even fit that in my 18.5"? How freaking long will that take to cook? I have been extremely impressed with the quality of meat from this guy, so I want to stay with him and build a relationship...

So, went into my butchers to get a small butt for the weekend hanging stands and scouting at deer camp. Lo and behold they are extremely cheap this week, .88 a lb., so I wound up buying two and threw them both on the smoker for an early morning finish.

Frying up some wings tonight, going to try REALLY hard to get the g/f to go for something off the smoker tomorrow.

My my my this is one tasty recipe...Thanks Brian!!

Alright, giving this a go tonight with another couple. I will report in later.

You made me really jealous I didnt get up and fire the smoker up this morning!!

Spares/ fattie on the WSM The whole meal. Grilled lemon pepper shrimp kabobs, sweet corn, fattie, spares The spares were the best I have ever had.