Sounds about right with the ratio, and using it in pasta.
There is enough oil in the cheese for it to work with lasagna. My best results for venison steaks is to marinade it in an oil, like italian dressing, and cook it quick. Jerky works too.-
After 15+ years, we've made a big change: Android Forums is now Early Bird Club. Learn more here.
Any Time is Grillin Time
- Thread starter olbriar
- Start date
There is enough oil in the cheese for it to work with lasagna. My best results for venison steaks is to marinade it in an oil, like italian dressing, and cook it quick. Jerky works too.
I thought a slow smoke would make it tender. It was way dry. If I was to try steaks again I thought I would quick sear in butter then smother in onion gravy and bake. That's how I cook beef liver.Sounds about right with the ratio, and using it in pasta.
BrickHouse
Android Expert
Tomato goes quite well with venison. The two together makes a sauce stand out.
I'm anxious to give it a go. My loaf is on the smoker now. I diced up a couple of fresh jalapenos along with some onion to add a bit of additional flavor. Beyond that the loaf is pork and venison with tomato sauce. I'll know soon if I like or love it.
Added: Okay, 50/50 pork and venison made a great meatloaf. My wife even tried it and liked it. She is not a meatloaf eater and quickly shies away from any wild game. There was no wild game taste about it. The loaf was maybe a bit richer in flavor vs my 50/50 beef and pork loaf and quite tasty. I might try something else with the remaining ground venison I was given but the loaf was such a hit It will be difficult not to save it all for future meatloafs.
Added: Okay, 50/50 pork and venison made a great meatloaf. My wife even tried it and liked it. She is not a meatloaf eater and quickly shies away from any wild game. There was no wild game taste about it. The loaf was maybe a bit richer in flavor vs my 50/50 beef and pork loaf and quite tasty. I might try something else with the remaining ground venison I was given but the loaf was such a hit It will be difficult not to save it all for future meatloafs.
Last edited:
BrickHouse
Android Expert
Experience had proven that "resting" the meat in a cooler (fridge) at least 3 days helps diminish the game taste. I personally don't like jalapenos (they taste like wax to me) but for those that enjoy them ... go for it.
My jalapenos were very finely diced and disappeared in the loaf both texture and taste. You would have been hard pressed to detect they were added.
Do you find salsas with jalapenos waxy? I find the concept interesting.
BrickHouse
Android Expert
Sadly, yes. I prefer a good blend of spices over the idea of "spicy hot." But the taste of wax comes along after the ingestion. It's nasty after taste that I can rarely get rid of.
That's too bad. There is a whole world of wonderful salsas out there but most all of them are pepper based. I understand the dislike. Everyone is different. My son detests anything sweet. He says he can't get the sweet taste out of his mouth. Has to brush and gargle to rid the flavor.
BrickHouse
Android Expert
Wow, I'm not big on sugar, but a touch of sweet where it's good is the way to go sometimes. My grandson is much like your son. Especially with his coffee.
Sugar and salt, they go well together. A grain or two mixed with a tablespoon of the other enhances the flavor of the major item to be tasted. Without being very detectable to most pallets.
I like only a few things salty. Boiled eggs quickly come to mind. I salt my cooks but most everyone will apply more salt when eating my meals. I on the other hand love pepper. I try to keep the pepper to an acceptable level when serving others and apply more for my pleasure.
I'm talking ground pepper corns and not hot peppers. I love the stuff! I'm also a big fan of sage. Like pepper it is a distinct and strong flavor. Perhaps smoking a pipe all my life has numbed my taste buds.
BrickHouse
Android Expert
I like only a few things salty. Boiled eggs quickly come to mind. I salt my cooks but most everyone will apply more salt when eating my meals. I on the other hand love pepper. I try to keep the pepper to an acceptable level when serving others and apply more for my pleasure.
I'm talking ground pepper corns and not hot peppers. I love the stuff! I'm also a big fan of sage. Like pepper it is a distinct and strong flavor. Perhaps smoking a pipe all my life has numbed my taste buds.
I too enjoy the taste of black pepper corns (ground). There's a few dishes the need the flavor of "crushed black pepper corns" to obtain the right mix, bite vs savory vs herbs and more. And a few that can be enhanced with the taste of chicory.
Last edited:
I'm smoking a chuckie today. I'm home so I'll do a temp cook vs a time cook. I'm smoking the roast at 240° today and will wrap it when it reaches 165°. I think the sweet spot is to remove it when the internal temp reaches 198° and let it rest at least an hour before consuming.
I anticipate it will be in my hot box around 3PM and rest until five or so.
I anticipate it will be in my hot box around 3PM and rest until five or so.
BrickHouse
Android Expert
My chuck roast turned out excellent. It was juicy and quite tender but proved to be a weird cook. It reached wrap temp within 2.5 hours, way too soon. In trying to sample probe other parts of the roast to make certain it was at 165° the meat proved to be as tight and tough as a Wolverine work boot. I went ahead and wrapped the meat and continued the cook. Within another thirty minutes it reached rest temp! Three hours of smoking instead of the normal five to six hours was alarming. I reduced the smoker temp to 150° and left the wrapped roast in the smoker. When the internal temp finally fell to 190° I increased the temp in the smoker to 200° and dropped the cooker temp again when the roast reached196°. I continued the yoyo cook for two hours then removed the roast to rest. It was a pain to mess with but the results were great. Sometimes you win the battle and sometimes you don't.
BrickHouse
Android Expert
Sounds like ya won the war with that one.
ok guys, so i reserved my bone in dry aged rib roast for thanksgiving.
i'm thinking of slow roasting it, and then throwing it on my charcoal grill to reverse sear it. thoughts on this? it should infuse the grill flavor....yes? or should io just do everything on the grill?
i'm thinking of slow roasting it, and then throwing it on my charcoal grill to reverse sear it. thoughts on this? it should infuse the grill flavor....yes? or should io just do everything on the grill?
I'm a huge fan of reverse sear and I do think the sear will take on the flavor of your grill. The tricky part would get a decent sear without raising the temp above your desire. I grabbed this from the net:
What temperature should a rib roast be?
The final prime rib temperature for rare meat is 120-125°F, medium rare is 130-135°F, and well done is 140-145°F. When you cook for a crowd, the best rule of thumb is to remove your prime rib roast from the oven when it hits 120°F and allow it to rest for about 20 minutes while loosely tented with foil.
I like my rib roast pretty rare. I hot box them and guessing the temp will rise another five degrees after cooking. I hope @Unforgiven will chime in.
I am also a reverse sere fan, though for cuts like sirloin. I think I'd go with a traditional cook for the rib roast, but that's just me. I haven't tried it, so I can't speak against it either.
@olbriar, your mention of the hot box reminded me of my newest tool for cooking. I haven't tried it yet, but I really like the concept. The temp probe tells both the meat temp and the ambient temp and it is wireless. So the probe talks to the base, and the base talks to your phone. I would leave my probes in when I put stuff in the hot box, but is was a challenge to wrap the meat around the wires from the probes to the base. This eliminates that, and still allows me to monitor temps in my hot box.
https://smile.amazon.com/dp/B0BKQJJZ1S
@olbriar, your mention of the hot box reminded me of my newest tool for cooking. I haven't tried it yet, but I really like the concept. The temp probe tells both the meat temp and the ambient temp and it is wireless. So the probe talks to the base, and the base talks to your phone. I would leave my probes in when I put stuff in the hot box, but is was a challenge to wrap the meat around the wires from the probes to the base. This eliminates that, and still allows me to monitor temps in my hot box.
https://smile.amazon.com/dp/B0BKQJJZ1S
Thanx for the tip. I did plan on removing the roast from the oven when it reached the rare stage. I was also planning on letting it cool a bit while I light the coals. Was planning on looking at them temps thanx @olbriar for that.
I'm thinking of doing a honey mustard glaze for the reverse sear as well.
I'm thinking of doing a honey mustard glaze for the reverse sear as well.
I mentioned the temp only because in my opinion the only way to bugger a cook of a quality cut is to cook beyond your intended temp.
I'm like Unforgiven... I've never put a sear on a rib roast. I always reverse sear my steaks. I'm not a glaze guy so I can't speak for that.
Good luck with your cook. It should be fun and good eats.
You have a good looking probe, Sir.I am also a reverse sere fan, though for cuts like sirloin. I think I'd go with a traditional cook for the rib roast, but that's just me. I haven't tried it, so I can't speak against it either.
@olbriar, your mention of the hot box reminded me of my newest tool for cooking. I haven't tried it yet, but I really like the concept. The temp probe tells both the meat temp and the ambient temp and it is wireless. So the probe talks to the base, and the base talks to your phone. I would leave my probes in when I put stuff in the hot box, but is was a challenge to wrap the meat around the wires from the probes to the base. This eliminates that, and still allows me to monitor temps in my hot box.
https://smile.amazon.com/dp/B0BKQJJZ1S
I like the concept a great deal.I can appreciate the advantages of being completely wireless. I would love a review after you put it through a cook. Thanks
I was low on pellets so I ran to get me some and something to smoke tomorrow. I found some baby back ribs on sale that followed me home. As I was shopping I thought I might as well buy up my Thanksgiving meal. I grabbed a good looking tom and all the fixin's and headed home. My wife said oh no the minute I walked in with the groceries and she saw the turkey. I was not informed that the kids voted I smoke out a ham this year. I put all of my Thanksgiving meal up and went back to the store and bought ham and all of the fixin's.
I've learned to roll with the punches.
I've learned to roll with the punches.
I was told I'm smoking a bird this year. I'm going to spatchcock it to keep it simple. I spent an hour or so yesterday putting a good clean on the grill so I'm ready.
I think spatchcock is the way to cook a good size bird if not the traditional oven roast. I was toying with the idea of borrowing my son's turkey cannon and infusing. He only used it once and wasn't impressed with his cook. I've never tried the cook but enjoy beer butt chicken. It's now a cook in the future so I have plenty of time to decide how I'll do my bird.
My ribs are on the smoker. I'll likely elongate a 3-2-1 cook on them because they are quite a bit meatier than the ribs I normally cook.
No glaze finish, my wife simply doesn't care for them prepared that way. Rubbed and a dry texture is her preference and I don't care.
My ribs are on the smoker. I'll likely elongate a 3-2-1 cook on them because they are quite a bit meatier than the ribs I normally cook.
No glaze finish, my wife simply doesn't care for them prepared that way. Rubbed and a dry texture is her preference and I don't care.
I just had a funny conversation with my son. I sent him a pic of my ribs with the comment two hours in. He text back with a pic of his ribs with two hours in. Then he text 10:15 start time. That's exactly the same start time for my ribs. Crazy! Neither of us was aware of the other's intended cook if any.