Martian - Posted - 01/15/2011:  09:26:37

I am posting my favorite, but want yours. 1 loin roast, slice garlic wedges, put in slices of roast, do the same with pepperoni, or any kind of sausage like meat. wrap in bacon, onion soup mix over everything. I think the saus, adds some fat, and some seasonings. When cooked, I discard the bacon, and pepperoni.This I think is the odd part bake @ 450 for 30 min. use meat thermomiter or cut and check. I like a little rare, but keep in mind, it will cook a little more when you take it out. Temp, and time is ballpark. IMHO, done, or well done is too done. This next week, I want to do a roast from hind qtr. Any sugg.?

gshall - Posted - 01/15/2011:  09:48:18

My experience is if you treat it like a beef roast, it tastes a lot like a beef roast. If you treat it like you're scared of it, it ends up tasting like roasted shoes. You're making me hungry!

jfjohnsto - Posted - 01/15/2011:  12:24:53

I cook a hind quarter in a cajun style smoker. Usually, I'll put about 1/2 gal. of apple cider in the water pan and fill with water. I use Kingsford or other long-lasting charcoal and put some hickory chips or chunks on top of that for some good smoke. Once the fire is going well, I put the meat on after dusting it well with garlic powder and black pepper. Put the cover on the smoker and find something else to do (like play your banjo). Check the water pan every 4 or 5 hours, and you might have to add charcoal, too. Depending on the outside temperature, and how well done one wants the meat, the cooking will take 8 - 12 hours. The meat will pull back from the bone as it cooks, but one can also use a meat thermometer to determine when done. My crowd likes it.

M36 - Posted - 01/15/2011:  14:17:07

This is one of our favorites.

foodnetwork.com/recipes/alton-...ndex.html

Forgot, substitute venison or Elk for beef.

Edited by - M36 on 01/16/2011 19:43:19

caleb150 - Posted - 01/15/2011:  19:28:46

i love vennision, buffalo is alright too