Whitetail Affliction
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 Smoking Recipes

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TheRomer





Smoking Recipes Empty
PostSubject: Smoking Recipes   Smoking Recipes EmptySat Mar 20, 2010 6:00 pm

Thought Id Start up Different Topics that way we can kinda keep things seperate on how things are cooked.

Post your Smoking Recipes Here
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30pointbuck





Smoking Recipes Empty
PostSubject: Re: Smoking Recipes   Smoking Recipes EmptySat Mar 20, 2010 8:34 pm

SMOKED ELK ROAST

1 8 LB. Elk roast
8 cloves garlic, cut into 8 pieces
Bacon
Garlic salt
Black Pepper
Parsley Flakes
Paprika
Worcestershire Sauce
Bacon grease for browning roast
1/2 cup dry red wine
1/4 cup bacon grease
1 onion, sliced
potatoes for 8
juice of 1/2 lemon

Remove all silver-skin and any fat from roast. Pierce roast 8 times with a fillet knife. In each hole, put a peeled garlic clove, a piece of celery and a bit of bacon. Rub garlic salt, pepper,
parsley flakes, paprika and worcestershire sauce on all sides.

Lightly brown the roast in bacon grease in a large skillet to seal in juices. place the roast in a shallow foil pan. Pour 1/2 cup wine along with 1/4 cup bacon grease over the meat. Sprinkle
with a little more garlic salt and pepper. Wrap with 3 slices of bacon and 3 slices of onion, and
secure with toothpicks. Place roast in a smoker. Using a few handfuls of mesquite chips, smoke
roast for about 4 hours., adding potatoes during last hour. Squeeze juice of half lemon over roast before serving and spoon juices over every serving.
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bowright

bowright



Smoking Recipes Empty
PostSubject: Re: Smoking Recipes   Smoking Recipes EmptyMon Aug 30, 2010 2:28 pm

You can use this with a whole back quarter, or just roast out of the quarter. I've done it both ways, and honestly, I can't tell alot of difference.

Take ham quarter (or roast) and stab 1 inch slits all through the ham. Cover in melted butter and olive oil (about a 60/40 butter/olive oil mix) in either a large tuperware bowl or large sealable bag. Put 1/4 cup of lowreys season salt, 2 tablespoons of ceyann pepper, 3 minced garlic cloves, 1/2 minced onion, 1/4 cup of minced celantro, and 1/4 cup of apple cider vinegar. Let ham soak in mix for at least 12 hours ( the longer it soaks, the better). Take ham out of mix, and littly coat with lowerys, and your favorite cajun seasoning. Drizzle ham with more apple cider vinager and put on applewood or hickory smoker for about 6 hours at 200 degree's, or 4 hours at 250 degrees. Meat will absolutly fall apart and is great.

One important thing is to not overcook the meat. Use a meat themometer if you have to, cook till it is 165 in center, and that is done!! You will love this one.
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PostSubject: Re: Smoking Recipes   Smoking Recipes Empty

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