Brined, Baconed and Barbequed
Smoked Venison Roasts
Pommes Fondant
Fried Squash
And an assortment of leftovers from yesterday's taco feast.
Two venison roasts wet brined in a seasoned brine for fifteen (15) hours.
Brine
1gal water
1c kosher salt
.5c seasoned salt
2T mixed peppercorns
3T dried onion
2T granulated garlic
3 bay leaves, whole dried
1T each, dried/crushed, sage, thyme, rosemary and whole celery seed
Bring all to boil for 2 minutes, stir well and then cool to room temp.
Then liberally dusted with an herb mix, wrapped in bacon and set in the smoker at 225° for one and half (1.5) hours.
After that I crank the heat up to 400° and finish to an IT of 130°-132°, carry over brought it right to 135° after a nice rest.
Sliced across the grain, this was so tender and juicy.
Pommes Fondant aka Potatoes Fondant
www.smokingmeatforums.com
Fried Squash
Yellow squash sliced thick using a crinkle cutter is the way to go.
Just a little butter in the frying pan, season with whatever ya like.
Cook over med-high heat and just get some color on both sides.
Don't overcook or ya wind up with a mushy veggie.
The Money Shots
Calling @indaswamp
Smoked Venison Roasts
Pommes Fondant
Fried Squash
And an assortment of leftovers from yesterday's taco feast.
Two venison roasts wet brined in a seasoned brine for fifteen (15) hours.
Brine
1gal water
1c kosher salt
.5c seasoned salt
2T mixed peppercorns
3T dried onion
2T granulated garlic
3 bay leaves, whole dried
1T each, dried/crushed, sage, thyme, rosemary and whole celery seed
Bring all to boil for 2 minutes, stir well and then cool to room temp.
Then liberally dusted with an herb mix, wrapped in bacon and set in the smoker at 225° for one and half (1.5) hours.
After that I crank the heat up to 400° and finish to an IT of 130°-132°, carry over brought it right to 135° after a nice rest.
Sliced across the grain, this was so tender and juicy.
Pommes Fondant aka Potatoes Fondant
Fondant Potatoes aka Pommes Fondant
Fondant Potatoes aka Pommes Fondant For best results Fondant potatoes are done with large starchy potato like Russet or Idaho. The starches soak up the butter and broth yielding a smooth creamy texture inside full savory goodness. Peel the taters and cut them into rough cylinders with flat...
www.smokingmeatforums.com
Fried Squash
Yellow squash sliced thick using a crinkle cutter is the way to go.
Just a little butter in the frying pan, season with whatever ya like.
Cook over med-high heat and just get some color on both sides.
Don't overcook or ya wind up with a mushy veggie.
The Money Shots
Calling @indaswamp
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