Game Day with Qview

[petesque]

Doing a smoke for a poker game tonight. 2 hind quarters on venison and 1 bear. The bear and 1 venison I added a rub last night. The other venison I wrapped in bacon. I naked venison (no bacon) and the bear I will in a few hours spike the temp to over 400 degrees for approx 30 minutes. What I am trying to do is give it a bark to seal in the juices like a butt. I use this technique on my pork loins and I creates a nice thin crust on the loin. Here are some photos.

Bear quarter
http://s293.photobucket.com/albums/mm43/peteque/?action=view&current=IMG_0394.jpg

Naked venison with rubhttp://s293.photobucket.com/albums/mm43/peteque/?action=view&current=IMG_0393.jpg

Bacon Wrapped
http://s293.photobucket.com/albums/mm43/peteque/?action=view&current=IMG_0392.jpg

TBS established
http://s293.photobucket.com/albums/mm43/peteque/?action=view&current=IMG_0395.jpg

Lets see how this turns out

Pete

 

[sumosmoke]

Very interesting looking smoke, I've never seen bear meat before!

Looking forward to the finished results. Love your backyard setup too!!

 

[cowgirl]

Sounds tasty Pete, can't wait to see how they come out for ya.

 

[1894]

You guys are killing me with these bear posts . I'm looking at a tanned bear hide right now and there aint a lick of meat left from it .

Got this close last fall ( separate sets of tracks )





Ended up with bear tag soup

Looking forward to the rest of the smoke . Including the two versions of venison .

 

[petesque]

Well it all came out good. Both the venison hind quarters came out well and good comments on both. Also the bear was real good. I think bear lends itself real well to spicing up like pork. I think the spiking of the smoker temp works. I have done this with pork loins and they are allot more moist.

http://s293.photobucket.com/albums/mm43/peteque/?action=view&current=IMG_0396.jpg

Pete