Recent content by eaglewing

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  1. eaglewing

    2 Venison Shoulder Smoke and Barbacoa

    Well, I've got so many big roasts from my other buck that I was thinking this method would work again. I don't know why it wouldn't really. One thing I will add, when they came off the smoker at 155° IT they were hard as a rock. But when wrapped and allowed to cook/steam the meat was amazing...
  2. eaglewing

    2 Venison Shoulder Smoke and Barbacoa

    Thanks, it actually worked. I was hesitant but the meat finally just fell apart, I have great hope for a freezer full now...
  3. eaglewing

    2 Venison Shoulder Smoke and Barbacoa

    We hunt on 100+ acres in Perryville/St. Gen, the county line goes right thru the property. Butts up to a Mark Twain forest, we see big and small. They were actually small from a early season doe with my bow.
  4. eaglewing

    2 Venison Shoulder Smoke and Barbacoa

    Using this recipe as a guide only... Got my 2 small doe front quarters... Put my sticky binder on and Fav Venison Rub from Hi Mountain On the Traeger @ 250° for little over 2 hours... (smoke tube was running also) Couple hours in and they were in the mid 150s IT... Into the Turkey...
  5. eaglewing

    Another smoked meatloaf...

    Nice supper indeed... good job
  6. eaglewing

    College bound!

    I'm glad you had a good time, the food was awesome for sure. You cannot pay for good memories like this so chalk it up as one to be talked about for years. You did good 'dad'!!!
  7. eaglewing

    Asian Spicy Pork Jerky

    That looks awesome... the perfect snack indeed.
  8. eaglewing

    It's a Venison night

    Copy that, I can't wait...
  9. eaglewing

    It's a Venison night

    Thanks, I'll keep that in mind myself. :emoji_ok_hand:
  10. eaglewing

    It's a Venison night

    That's great to hear, I loved it too... I have several of their "jerky making" kits... can't wait to try them out. I'm a big fan because I think they know there stuff when it comes to venison.
  11. eaglewing

    It's a Venison night

    THANKS for the comments everyone, it was fun having a successful multi-cook night. Goin' back for leftovers now!!!
  12. eaglewing

    It's a Venison night

    As I was cutting it open to see how good it turned out, pieces were flying into our mouths!!!
  13. eaglewing

    It's a Venison night

  14. eaglewing

    It's a Venison night

    Thanks to @Buckeyedude , I did some backstrap and a 50/50 beef/venison Meatloaf. Took everything out of freezer and it was thawed in no time. Backstraps were coated in a mustard ham glaze for a binder, and completely surrounded with the rub in the pic. 2 lbs Meatloaf prepped: Sitting in...
  15. eaglewing

    Hi from Ohio

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