Supper tonight.
Butterflied venison loin, marinated in Italian dressing, stuffed with cream cheese (about the size of my pinky finger the length of the butterfly, and slivered onions, wrapped in a bacon blanket. Smoked it to a "beef medium" well.
It was amazing.
Tried a different way of smoking. Before tonight, I had only used charcoal, and A LOT of charcoal. Tonight, I tried using more wood and less charcoal, and it seemed to work out well. I plan to keep playing with it. Now I need to figure how to better control the temps with wood.
Butterflied venison loin, marinated in Italian dressing, stuffed with cream cheese (about the size of my pinky finger the length of the butterfly, and slivered onions, wrapped in a bacon blanket. Smoked it to a "beef medium" well.
It was amazing.
Tried a different way of smoking. Before tonight, I had only used charcoal, and A LOT of charcoal. Tonight, I tried using more wood and less charcoal, and it seemed to work out well. I plan to keep playing with it. Now I need to figure how to better control the temps with wood.