Brined, Baconed and Barbequed

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chilerelleno

Legendary Pitmaster
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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.

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Pommes Fondant aka Potatoes Fondant
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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.

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The Money Shots

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Calling indaswamp indaswamp
 
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Great looking venison, John!! Well really, it all looks great, but I see my slice of venison right there in the middle, cooked perfectly!
 
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Looks fantastic! I love injecting venison roast and goose boobies with a brine before smoking! Makes ALL the difference in the world! Great cook!
 
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Mmmm, backstrap and steak fries sounds delicious.

This was as close to butter tender venison as I've ever eaten. Brining really does a nice job tenderizing.
I have no doubt it was delicious with your skills. I know you have talked about it, but go ahead and get a sous vide brah.....it will blow your mind. It was made for game meats....no joke.
 
Thanks, it was tasty, and I've leftovers for a midnight snack and lunch... Love my leftovers.

You and I both, 2022 sucked.
Leftovers make up the bulk of my meals! All of it looks great man. I'd love to try some venison like that. I haven't had elk or venison in quite awhile.
 
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Wow what a great looking plate! I’ve never eaten venison cooked med rare like this. I bet it is wonderful though.

Fred
 
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Nailed it! Everything looks pretty awesome. Got to do those potatoes again. I had couple pieces of venison left from steaks couple days ago. Cut into bites size and chicken fried. Man where they good. I may do the whole thing like that next time.
 
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Once again my friend, you do not disappoint. That is a fantastic looking meal and the meat is cooked to perfection. Nothing at all about that plate not to love. Roll out the red carpet....I'm headed your way for the leftovers :emoji_laughing:

Robert
 
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Great looking venison, John!! Well really, it all looks great, but I see my slice of venison right there in the middle, cooked perfectly!
LOL, just one slice?
Thanks Charles!
Great looking meal!

Jim
Thank you Jim!
Looks fantastic! I love injecting venison roast and goose boobies with a brine before smoking! Makes ALL the difference in the world! Great cook!
Thank you.
I often inject whole birds, but everything else gets either dry or wet brined.
Yep, makes a huge difference.
That is a wild money shot for sure chiler! I do like the brine and wrap!
Thanks man, appreciate it.
Brine and wrap is my go-to for venison roasts that are for slicing.
 
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