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OM6520 E.1 ™ & © Char-Griller / A&J Mfg. 24
SMOKING RECIPES
SMOKED VENISON: 1 Venison Roast, Backstrap, Tenderloin or Ham
Ingredients:2/3 Cup Soy Sauce; 1/3 Cup Shao Wine (dry sherry acceptable); 5 Clove Garlic, 1 TBS of
one or all if fresh herbs: parsley, mint, oregano, sage, basil, mint; 2 TBS Black Pepper Corns Instruc-
tions: Defrost in refrigerator overnight. Backstrap or Roast is large. Steak cut from hams is thinner than
beef steak & will cook very quickly. Trim off fat, bones and as much gristle as possible. Crush pepper
corns by rolling and pressing them between a cutting board and heavy pot. Chop or slice finely garlic.
Cover bottom of marinade pan or dish with marinade, does not need to cover top of venison. Marinade
meat 6 to 16 hrs. Turn meat 4 times. Longer & soy sauce flavor will be too strong.
Cook at 350°. Not less than 300° or outside will look unappealing. Over 400° may cause a dry and
burned piece of venison. Liquid will not rise to the top of the uncooked meat surface. Game meats are
leaner & thinner than steak & cooks faster. Turn when bottom looks like it needs to be turned.
Cook until internal meat temperature reaches 140 - 145°.
Ask what butcher calls a roast. Above marinade is great for salmon, beef, chicken or game.
SMOKED VENISON: Place leg of venison in container or “hefty bag”. Marinate 2-4 days, turning daily.
Marinate bacon overnight in its marinade. Remove roast from the refrigerator 1 hr before cooking. Sea-
son generously with seasoned salt and coarse ground black pepper. Wrap 1 lb. Bacon over the top of
the roast, and smoke 20 minutes per pound, or until tender . Do not overcook.
VENISON MARINADE: 1 cup Balsamic or wine vinegar, 1 cup olive oil, 2 oz. Worcestershire, ½ oz. Tabas-
co, 2 TBS. Season All, 1 to 2 chopped jalapeños, 3 oz. Soy sauce. Bacon Marinade: 2 oz. wine vinegar, 2
oz. Worcestershire, 4 dashes Tabasco.
TWICE BAKED POTATOES: (set-up grill for smoking; see above)
Wash and coat 4 large bakers with x virgin olive oil and Kosher Salt
Bake for 1 hour at 400° F or until soft. Then cut length wise and gut.
Mix all of the following ingredients together: Insides of 4 Potatoes, 1/4 cup milk, 1/2 lb fried &
crumbled bacon, Scallions as you like, 1 Egg, Cheese (Colby/Jack), ½ cup Mayo/ Mir Whip.
Place mixture back into the potato shell
Bake again for 30 mins at 400°F; Keep potatoes moist because the twice bake will dry out
SMOKED BAKED BEANS: (set-up grill for smoking; see above)
Mix all the following ingredients in a kettle or Dutch oven pot: 2 quarts (64 fl oz) Pork & Beans
drained, ¼ lb pork BBQ, ½ of a 4oz can of chopped green chilies, ¼ cup dried onion or ¾ cup
fresh onion, ¼ cup BBQ sauce, 1 cup ketchup, 1/8 tsp cayenne pepper, 1/3 cup honey, 1/3 cup
Worcestershire sauce, 1/3 cup brown sugar.
Cook uncovered for 3 or 4 hrs (til liquid decreases to desire consistency) at 300 to 375°F
Do not stir during cooking. When finished cooking, the beans will appear dark on the surface be-
cause smoke is lying on the top.
Stir to mix the beans and serve hot
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