I got the most of this charge of charcoal.

Weekend_Sawyer · January 02, 2014, 06:07:53 PM

I had a half day off last Tuesday so I thought I'd fire up the BGE and make some new years eve treats.

First I smoked a whole venison backstrap that had marinated in salt, pepper, garlic, chipotle chilli pepper, teriyaki and olive oil. I let the egg come up to temp slow, starting at 190 and finishing at just under 300.

Now this was a small deer so it only took an hour and a half to hit 150 degrees internal, and what a wonderful aroma when I brought it in! See the pink ring, it's smoked!

Then, without adding any more smoking wood I brought the BGE up to 350 (ish) and put on an apple pie. It is sitting on my pizza stone because I wanted it to get hot too.

Then I rolled out some flatbread. Really it's just a pizza dough recipe that I use whole wheat flour on, add garlic and a little extra salt and then put on the pizza stone after the grill bumps up to 450 or better degrees.

The outcome was pretty nice. I chilled the venison, broke out some pickles and smoked cheese, cut the bread into small squares and Diane and I had a wonderful New Years Eve just the two of us.

POSTON WIDEHEAD · January 02, 2014, 08:34:28 PM

Well just rub it in our face will ya! :D :D :D :D

You are making the "Little Fat Boy" hungry.

I do like the way you prepared your Deer Meat. Gave me some ideas!

Thanks for posting.