Bar B Qued Deer Steak Recipes

Steps:

• Pulse 6 tablespoons softened butter with 1 garlic clove, 1/4 cup barbecue sauce and 1 tablespoon ancho chile powder in a food processor until smooth. Brush 4 ears corn with three-quarters of the spiced butter and wrap in foil. Grill over medium-high heat, turning often, until tender, 15 minutes. Brush with the remaining spiced butter and season with salt.
• Per Serving: Calories: 264; Total Fat: 19 grams; Saturated Fat: 11 grams; Protein: 3 grams; Total carbohydrates: 25 grams; Sugar: 8 grams; Fiber: 3 grams; Cholesterol: 46 milligrams; Sodium: 291 milligrams Photograph by Antonis Achilleos

Steps:

• Sear brisket on all sides in a small amount of oil.
• Add the onions and cook till onions are browned (careful not to burn).
• Pour bottle of bar-b-que sauce over the roast.
• Fill empty sauce bottle with orange juice and pour over top of roast.
• Turn heat down to low and cook till knife goes through easily (approximately 4 hours for a 5# roast).

Steps:

• In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm. , In the pan drippings, saute the celery, onion and garlic for 3-4 minutes. Combine the soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender.

Steps:

• Trim beef to remove fat; cut meat into large cubes about 2" x 2" (save fat & meat trimmings for latter).
• Coat the bottom of a large crock-pot cooker with a little olive or canola oil to prevent sticking, then place meat in the cooker with the onion, Cajun spice, and garlic.
• Mix together remaining ingredients (sauce) and pour over meat.
• Cover and cook on high for 4 to 5 hours, or until meat shreds easily - stir once or twice during cooking if you can.
• Remove the meat & onion from cooker with a slotted spoon and shred the meat with a potato masher or 2 forks, then pour about 1/2 cup of the sauce over the meat - serve with the remaining sauce on the side for those people that would like more sauce (or just save the extra sauce for other uses latter).
• If you not afraid of a few extra calories, boil the trimmed off meat & fat with a cup of water in the microwave (or on the stove) and then add just the "liquid" from that to the crock-pot. I like to trim the fat off the meat because not everyone likes fat in their sandwich, but the fat is full of flavor :).

Steps:

• 1. Rinse the brisket under cold running water and blot it dry with paper towels.
• 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
• 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
• 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
• 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
• 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
• Barbecue Sauce, the Texas Way
• The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.