Carolina Style Barbecued Venison Food

BBQ VENISON SANDWICH | SLOW COOKER VENISON BARBECUE

Steps:

• Start by letting the roast come to room temperature for 30 minutes before you sear it (if you can). This helps create a nice crust on the sear you'll perform by ensuring the meat heats evenly. Then, pat it dry with a paper towel.
• Next, heat a skillet over medium-high heat with olive oil. Once hot, sear the roast on all sides until a nice, brown crust has formed. Take your time - this could take 15-20 minutes.
• Then, place your seared roast into the bottom of a slow cooker. Cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper.
• Cook for 8 hours on low or until the meat is literally falling apart. If it is too tough to pull apart, it needs more time. Shred the meat with forks.
• To serve, pull some out, place it on a bun, add more barbecue sauce, and top with pickles. Enjoy!

VENISON BARBEQUE

Steps:

• Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
• Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.

MOM'S VENISON BARBEQUE SAUCE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.
• Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9x13-inch baking dish. Pour the sauce from the skillet over the steaks.
• Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.
• Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.

CAROLINA STYLE BARBECUED VENISON

Steps:

• For the sauce, mix all ingredients, bring to a boil and remove from heat.
• This can be done while the venison is cooking.
• Prepare charcoal grill for indirect cooking method.
• (Gas grill CAN be used, but no"on" burners directly under the meat) Rub shoulder with S&P.
• Place on grill, cover with lid.
• Grill on medium to low heat for two hours.
• Baste with the oil every 20 minutes.
• Introduce wet Hickory chips to the flames every 30 minutes (If using gas grill, check manufacturer's suggestion for this process).
• Remove shoulder from grill.
• Place in Dutch Oven.
• Bake in pre-heated oven, covered for 3 hours@ 225 degrees.
• Remove after slightly cooling.
• Shred meat from the bone.
• Toss with the bbq sauce, adding pan drippings if desired.
• Serve on CWB's (cheap white buns), topped with cole slaw and hot sauce.
• # Note. These times and temps worked great with my grill. With grill and weight variables an increase of oven temp may be required.

CAROLINA-STYLE BARBECUE CHICKEN

Steps:

• Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
• Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
• Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
• Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

CAROLINA STYLE BARBECUED PORK LOIN

Steps:

• PORK CHOPS: Combine all ingredients except chops in a shallow plate. Brush chops with olive oil and dredge them in seasonings mixture, gently pressing it onto meat. Transfer chops to a platter and cover and refrigerate for 2 hours. Preheat grill to high heat. Place chops on the grill and cook 5-6 minutes per side or according to desired doneness, brushing with BBQ sauce often. Remove chops to a clean platter and loosely tent with foil to rest.
• BBQ SAUCE: Saute onion and garlic in oil in a saucepan over medium heat. When it's soft add remaining ingredients and simmer for 20 minutes.

CAROLINA BBQ SAUCE

Steps:

• Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.

VENISON BBQ

Steps:

• Combine venison meat, water, onion, salt and pepper in your crock pot for at least 4 hours or until completely cooked.
• Drain all juice produced in cooking process along with onions.
• Place meat on cutting board and pull apart with fork (it should be really tender).
• Put meat back in crock pot and add BBQ sauce.
• Put on your favorite bun and eat! That's it!

OVEN BARBECUED VENISON

Steps:

• Cut venison into 1-inch cubes.
• In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
• Remove bacon, crumble, and set aside.
• In a bowl or other container, mix all ingredients except venison and rice.
• Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
• Drain venison and brown it in bacon drippings.
• Pour off dripping and liquid.
• Add bowlful of ingredients to venison.
• Stir well.
• Cover tightly and simmer about 1 hour, or until meat is tender.
• Stir occasionally.
• Cook rice.
• Serve barbecued venison on rice.
• Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
• The early settlers used ordinary milk.
• Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
• You may prefer it to other marinades because it doesn't flavor the meat.
• Or, use your favorite marinade.
• This recipe can also be used for other game, domestic meat, and fowl.