Venison Roll with Spinach and Feta Cheese

It has been too long a time since posting so I have a treat in store for ye today!!

A neighbor (Paul) had a fresh venison roast that he asked "what can you do with this?" Well, about 10 years ago I was the Chamber President in town and we put on a Wild Game and KCBS Cook-off on. 

As we worked getting the contestants settled in the wife and I went round to visit them all. One had given the wife and I a sample of their preparation of venison that was done with the spinach and feta cheese. I thought the wife would turn up her nose but instead asked the gent what he had given her as she liked it. When he told her I expected turn and run but she surprised me by asking him if she could have another piece.

Armed with the memory of this encounter I told Paul I would like to give it a try.

The first thing that needed to be done was to slice the roast into a flat steak that would be the base for the roll.

Next I coated the inside with a little olive oil and using fresh spinach with a rough chop and crumbled feta cheese and crushed and fine chopped garlic.

 

Tying the roll the with 3 strings and a light dusting of rub it was now ready for the smoker!

Into the smoker it went at 250 degrees for 4 hours. I was doing a Boston Butt at the same time so I let it drip on the venison as it smoked. Once it reached an inside temp of 165 degrees I wrapped it in foil and let it rest for 30 minutes. 

As I have never smoked venison prior too this I was very happy with the result. Paul was thrilled and told all his friends about it. 

This will be one that I will eagerly attempt again. 

Happy Easter Ham!!

First let me thank my Lord and Savior Jesus Christ for his gift of salvation! He is Risen! He is Risen Indeed!

Aye, On to the Ham!

I am doing something a little different this year as my wife and I will be dining alone. I will be doing a 1/4 cut spiral sliced ham. Using a brown mustard to hold the spice and sweet brown sugar.

Take the ham out of the wrapper and place face down on a cutting board.
Pat dry with a paper towel.
Spread a nice coating of spicy brown  or course ground mustard over the ham.
Dust liberally with your favorite rub.
Wrap in plastic and put into the fridge overnight to let the spices make nice with the meat!

Remove from the fridge. Let stand to come up to room temp. Begin the fire and get the smoker ready for work

Give the ham a generous coating of dark brown sugar.

 To add a little zip you can add several pineapple rings.

Place the ham on the top grate and in the center of the grate. Add your favorite wood to the smoker pit and let it ride! Keep the temp between 225 and 250 degrees until the ham reaches an internal temp of 165 degrees. Once the temp comes up wrap the ham in heavy aluminum foil and let it rest for about 1 hour before serving.

When you load the ham into the smoker, wrap some washed and poked potatoes in foil and place on the lower grate and let them cook at the same time. Prepare your side dishes and get ready to enjoy some gooood victuals!

Search Amazon.com for smoker pits, bbq,

This site is a member of The Smoke Ring Next BBQ Site - Next 5 BBQ Sites - Prev BBQ Site - Random BBQ Site Join the BBQ ring or browse a complete list of The Smoke Ring BBQ member sites The Smoke Ring - All you need to know about Barbecue A service of netRelief Consulting

The Great Thanksgiving Day Turkey Smoke!

Avast Ye Smoke Crazed Lubbers,

As we look forward to the Thanksgiving Holiday I wanted to take a moment to pass along this Great Rub recipe I made for the guest turkey. If you like a sweet rub this is one you will enjoy for years to come.

Last week I made turkey breast that was a Great test for this rub. I used my ECB (el cheapo brinkman) with oak hardwood lump charcoal and pecan wood for the smoke and a combination of 50/50 orange juice and water in the water pan.

The Rub:

4 Tbl Sp Dark Brown Sugar
1 tea Sp Italian Seasoning
1 tea Sp Chipotle Pepper
2 Tbl Sp Sweet Paprika
2 Tbl Sp Garlic Salt w / parsley
1 tea Sp Onion Powder
1 tea Sp Cumin
1 Tbl Sp Kosher Salt

Just mix and use. I gave the breast a light coating of yellow mustard and a generous coating of the rub. Let sit for a couple of hours and began the cook. Three hours later out she came. Moist, dark in color from the smoke and tender. I wrapped the breast is heavy foil and let rest for about 30 min before cutting.

 This was an easy and delicious way to make a juicy Sunday meal.Topped off with some baked potatoes and veggies and you're ready to eat!! 

 Arr, Have a Happy Thanksgiving!

Till next we meat again, Matey. May the wind be at yer back and the sea be calm as ye pursue the "Q"

Search Amazon.com OutdoorLiving for smoker accessories