Anatomy of a Train Wreck (part 1)

From the moment I unwrapped this Venison roast from the butcher paper, I knew this would be a major challenge.
Had this been a rib roast, or maybe a pork loin, it woulda' been perfect. This particular deer roast was tough and fibrous, and even with the extra attention to detail (low & slow, high moisture, etc), it was a bit too tough.
All hope was not lost, however! Stay tuned for part 2, where I made something great with what could have been a disaster!

Category:

Howto & Style

Tags:

• Barbecue
• Venison
• Roast
• Smokenator 1000
• Marinade
• Knox Spice
• Deer
• Cooking
• Night Video
• Weber One Touch Silver
• Canon EOS Rebel T2i
• 550D
• Kaydrah Communications.

[KasCooks]

Looks great to me, don't feel cheated by the tornado ally one bit!

[SmokeyGoodness]

@KasCooks I don't really consider it a cheat or a crutch. It's just another technique.

Great comment! Thanks for the visit!

[bowulf]

I have a couple running around my house that you can try, try again with their meat. You'll have to harvest them yourself though.

[SmokeyGoodness]

@bowulf Can I get a tag from a neighboring state? heh heh.

[SmokeyGoodness]

@JimboJitsu I've got a freezer full of wild game (Thanks Steve!) to practice with! I Q'd a few backstraps last year that were killer-good. Next experiment; cutting up the roast into steaks, and repeating what I did in March 2010!

And, if that ends up being a trainwreck, I still have a lot of ELK burger! Yum.

[JimboJitsu]

@SmokeyGoodness Lol, I only mention it because I did a terrible job and my train wreck piled up into a total disaster... per my comment on the next vid... Glad to know which direction to head next time.. Adobo will not save that kind of a wreck... I really think grilling it quickly like beef is the best way to go but I will need another kind hunter before I can figure it out...

[SmokeyGoodness]

@JimboJitsu Thanks Matt! I thought I did a pretty thorough job of removing all the silver skin from this roast… That is, 'till it hit the grill! Man, there was a lot of areas that I missed!

[JimboJitsu]

great video Brethren! I too tried to cook deer low and slow and think it should probably be treated like a london broil... I also learned that you need to remove every piece of fat you can... I look forward to seeing part 2!

[pandmonium2k7]

@SmokeyGoodness Ok mines been screwed up all day too, thought it was just my account.

[ammohead73]

@BolognaRingRanch Im with you Jeff,I was waiting for the wreak LOL!!! That looked GuuuD Smokey!!! :)