Monday, December 7, 2015

Slow Cooker Venison Chili

Been thinking I need to tell the story of the buck I killed back on October 13th.

Meanwhile I made some chili yesterday that was pretty tasty and I wanted to put down the recipe and process before I forget.

An internet search brought me to this recipe at, which I modified into this:

  • 1 pound ground venison.
  • 1 pound ground spicy venison sausage.
  • 1 onion, chopped
  • 2 small green peppers, chopped
  • 2 cloves garlic, minced
  • 1 (6 oz.) can tomato paste
  • 1 (15.5 oz.) can cannellini beans
  • 1 (15.5 oz.) can black beans
  • 2 (10 oz.) cans diced tomatoes with green chiles
  • 3 tablespoons chili powder
  • 1 1/2 tablespoons cumin
  • Olive oil
In a pan with hot olive oil brown venison and venison sausage. Add onion and garlic until onions are partially cooked. Put it all in a slow cooker on low with the rest of the ingredients and cook for six hours or longer. 

Serve with shredded cheddar and some hot corn bread (simply used a box mixture).

This was too spicy for my kids. I specifically left off any cayenne pepper or anything that might cause them to object. But something about the flavor of the chili powder or the spicy venison sausage itself made them balk. I liked it however, and am very happy to have a go-to that can help me with the freezer full that I have at the moment.

Meanwhile, here's to leftovers!

Wednesday, December 31, 2014

Rib Roast

We had 15 come to Christmas dinner at our house. In the lead up my wife asked, "If we bought a rib roast, is that something you could cook on the Big Green Egg?" Of course having never done such a thing before I immediately replied, "Absolutely!" 

The next thing I know, we have a 17.8 lb, seven rib, standing rib roast. It reminded me of the thing that toppled Fred Flintstone's car at the drive-in. The first place I went was the Somebody there linked to which walked me through the logic and science of the reverse sear--which I'd heard of many times, but never tried.

The idea is simply that you get a more uniform doneness by first cooking your meat at a lower temperature and finally searing the outside. The idea that you first sear all the juices in apparently doesn't actually work and you end up with a band of gray meat before you get to the coveted medium rare bits. Made sense to me.

From I followed the instructions of rubbing the night before and cooking low and slow. I didn't really go in for all the other steps in the recipe--primarily because across 15 people I knew that a fancy rub and a fancy sauce wouldn't please everyone in our entourage. 

I ground up a boat load of peppercorns and mixed it with good, old fashioned sea salt. I rubbed the whole thing down the night before and by 8:30 Christmas morning I had the roast on at 200f--measured at the grate. It cooked right about that temp (ribs down) indirect over a dry drip pan until 2:00 when I decided it was done.

 How did I decide it was done, you ask? Well I was really sweating this. I craved medium rare. Some of our guests did too. Others politely requested something more medium. In the picture above you can kind of appreciate how this problem resolved itself. The left end is fatter. The right end: skinnier. So I failed to notice this at the beginning. But as I took readings with my Thermapen I realized that this was going to work out well. The roast came off with one end reading 130f and the other at 120f. There were some spots in the very middle that were reading 117f, but I told myself that was ok.

Next: The Reverse Sear
How We Almost Visited the Burn Unit for Christmas

Is it wrong that I love cranking my Egg all the way up for a sear? I know you can achieve a sear at lower temps, but somehow I can't resist the urge to let 'er rip. And let 'er rip, I did. The roast does its resting while the grill goes from 200f to THERMONUCLEAR. The recipe suggested a 8-10 min sear. By 8 minutes, my uncle, my dad and I had spent all 8 minutes consternating about how to get this roast beast back out of the grill.

Three men, four oven mitts, two sets of tongs and two spatulas. This wasn't the optimal setup for removing the roast. What would I do next time? I'm not really sure, but this was mildly frightening. I guess a 550f sear would've done the job more safely. There's probably some kind of beef gloves or rib wench or roast pulley out there I don't yet know about. But we scooped it out without anyone getting hurt--or even singed. Yay!

But putting this on the table? This was a thrill and a joy to have successfully served this to my family for Christmas dinner.

There were nice medium pieces on one end and good medium rare slices at the other. As I served it up to everyone I felt like I needed one of those big white, stovetop chef hats like you see at the Sunday buffet.

How did it taste? It's awfully hard to beat a salt and pepper rub. This really was a knockout crust with great flavor. My uncle (who may have been influenced by the death-defying experience before the meal) declared over and over that it was "the best beef I've ever put in my mouth!" With a touch of horseradish, this was really delicious. 

Bottom line: this was some of the most fun I've had cooking. I guess it's just impressive to set this down in front of guests. It's also exciting to pull it from the flames. The anticipation as you slice into it thinking, "Oh man, I hope this came out ok," and to see that it's a gorgeous medium rare, is so gratifying. Even though most folks had seconds and thirds, I wound up eating leftovers for days. Frying slices on a thin layer of olive oil in a nearly-smoking hot pan made for tasty holiday lunch. 
Thanks for reading.

Wednesday, October 22, 2014

Woody's Weekend Brisket Adventure

You remember Woody. Woody was my college buddy, former roommate and BGE comrade. He's also the guy who taught me about Mountain Dew-brined turkey He and I got to trading texts on Friday. The forecast for the lovely fall weekend was calling for 100% chance of Eggin' in his back yard. We were discussing what to cook. He was so excited about the outcome that he offered to post the following entry here. When I heard how it all came out I grew sad that we only talk about Egging and don't have opportunities to, you know, hang out--and like eat his stuff, too. Sounds awesome. Way to go, Woody.

It is with gratitude and a watering mouth that I present Woody's weekend brisket adventure.

Meat Prep
Had two pieces of brisket:
·         one 7.5 lb flat (from BJs.  Majority of the point was removed by butcher before packing)
·         one 3.3 lb flat (from Lowes Foods meat cooler vacuum packed)
·         I didn’t trim any fat from either cut.  Other than the fat cap, they were fairly lean.

For 7.5 lb flat
Took out of plastic wrapper and rinsed in cool water.
Patted dry with paper towel.
Slathered it with decent layer of Mister Mustard Hot Mustard.
Covered heavily with this homemade dry rub recipe I found on web ( ):
Traditional Texas Brisket Rub
NOTE: This recipe is for a 5-6 lb./2.3-2.7 kg beef brisket.
Mix together thoroughly the following:
·         2 Tbsp freshly ground black pepper
·         1 Tbsp kosher salt or sea salt
·         1 Tbsp chili powder
·         1 tsp garlic powder
·         1 tsp onion powder
·         1 tsp dried parsley
·         1 tsp oregano
·         1 tsp sugar

Wrapped tightly in saran wrap and put in fridge overnight.  Took out of fridge, unwrapped and set on counter for 45 min before putting over heat.  Added more rub just prior to putting on BGE.

For 3.3 lb flat
Took out of plastic wrapper and rinsed in cool water.
Patted dry with paper towel.
Slathered it up with Koop’s Horseradish Mustard (was AWESOME!)
Covered it heavily with store bought McCormick’s Grill Mates Steak Rub
Wrapped tightly in saran wrap and put in fridge overnight.  Took out of fridge, unwrapped and set on counter for 45 min before putting over heat.  Added more rub just prior to putting on BGE.

EGG Prep
Cleaned out BGE, filled with fresh lump and added some pecan and hickory wood chunks scattered throughout
Used plate setter and placed an aluminum drip pan on it with an inch or so of water in the bottom.
Brought BGE up to 250F.

Was a dry, cool, breezy day.  The wind kept my temp dancing at times.  I would say the temp was more in the 260F range the majority of the time.

For lack of space reasons…I started with the larger piece of brisket.  Placed on grate fat cap down.  Took about 6 or so hours to get the meat to plateau temp of 165F.  Then double wrapped the meat in foil and placed back on BGE to finish.  The larger piece had finally shrunk enough where I was able to fit the smaller brisket on at same time.

Moved main temp probe to the smaller brisket and periodically checked the foil wrapped meat with Thermapen.  Pulled larger brisket when internal temp hit 200F and the Thermapen pushed into the meat with ease.  It took another 2 hours or so to push temp up.  Kept it in the foil and wrapped it in two towels and placed in microwave to rest for a three hours.

Followed same protocol with small brisket (took about 4 hours total) but was only able to let it rest for an hour before carving.  Slice the meat across the grain.

Marnie says it was the best low and slow meat I have cooked on the Egg.
The larger brisket had great flavor.  The meat fell apart very easily which made slicing tough.  Probably over cooked it a bit, but the meat was very moist and could chop it easily. 
The smaller brisket had a perfect smoke ring.  It sliced much better.  The horseradish mustard gave it some awesome flavor.