aris Posted May 28, 2015 Report Share Posted May 28, 2015 Slightly off topic but as we have outdoor cooking people here I'll ask. Friend of mine has suggested I take a deer round to him to spit roast (to cook, not the other...) I have always assumed that as the meat is so lean this probably won't work that well? It can work. The magic of spit roasting is that it is self basting - so less likely to dry out, but you have less leeway compared to lamb or pork which has more fat. Quote Link to comment Share on other sites More sharing options...
malkiserow Posted May 28, 2015 Report Share Posted May 28, 2015 Slightly off topic but as we have outdoor cooking people here I'll ask. Friend of mine has suggested I take a deer round to him to spit roast (to cook, not the other...) I have always assumed that as the meat is so lean this probably won't work that well? Not for the BBQ but I have changed my venison cooking to stop earlier dryness problems. The answer seems to be to wind up the heat to the max (240 Deg C in my case) and cook a munti haunch for about 40 mins then foil wrap for half hour. I've never had any venison so moist. Backstrap is similar but 12 minutes at full welly in the oven. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 28, 2015 Report Share Posted May 28, 2015 Is 140 for 4 hours about right? Hmm. Depends on the weight of the joint of course. Can't really apply the four hour thing unless I know how big it is, but technically yes any sized piece of pork will cook nicely at 140 (or even 120) if left long enough. Have you got something specific in mind? PM or email me if you have. Quote Link to comment Share on other sites More sharing options...
Dunkield Posted May 28, 2015 Report Share Posted May 28, 2015 Thanks, I have only ever cooked (in fairness seen) venison loins in a saucepan flashed on each side in butter. I might give it go then, nothing ventured and all that... Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 28, 2015 Report Share Posted May 28, 2015 On the subject of venison I find that less (time) and more (heat) is more. Then wrap in foil and rest it. Use the juices for a sauce or gravy. Quote Link to comment Share on other sites More sharing options...
welsh1 Posted May 28, 2015 Report Share Posted May 28, 2015 On the subject of venison I find that less (time) and more (heat) is more. Then wrap in foil and rest it. Use the juices for a sauce or gravy. Now i am dribbling Quote Link to comment Share on other sites More sharing options...
malkiserow Posted May 28, 2015 Report Share Posted May 28, 2015 Not for the BBQ but I have changed my venison cooking to stop earlier dryness problems. The answer seems to be to wind up the heat to the max (240 Deg C in my case) and cook a munti haunch for about 40 mins then foil wrap for half hour. I've never had any venison so moist. Backstrap is similar but 12 minutes at full welly in the oven. On the subject of venison I find that less (time) and more (heat) is more. Then wrap in foil and rest it. Use the juices for a sauce or gravy. Was it a bit like the above? What times work for Roe haunch do you recon? My times work for Munti but not tried this for Roe as yet Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 28, 2015 Report Share Posted May 28, 2015 (edited) Now i am dribbling I had you down more as a drooler Rob I love venison, got some CWD at the Cotswolds do from Colin and Lee (first time I ever tried it) and it was superb. I think people by default tend to overcook some game. All the venison I've eaten recently definitely lent itself to fairly quick cooking. Was it a bit like the above? What times work for Roe haunch do you recon? My times work for Munti but not tried this for Roe as yet Yes, it was more or less. Never done a Roe haunch, just a Fallow. Can't remember what that timing was to be honest. Just work out the weight difference, you won't go far wrong I would say. Edited May 28, 2015 by Thunderbird Quote Link to comment Share on other sites More sharing options...
happy.plinker Posted May 30, 2015 Report Share Posted May 30, 2015 The Green Egg BBQs are supposed to be out of this world. However, I struggled with the £1,300-odd cost and went with a Weber charcoal. My cousins in Australia have one and they are amazing but also expensive,they apparently have space shuttle 'stuff' on them for heat retention,anyone than can afford one should google them. Quote Link to comment Share on other sites More sharing options...
m3vert Posted May 30, 2015 Report Share Posted May 30, 2015 We are in the process of deciding which Green Egg to go for. I would love to know if anyone on here already has one? If so what do they think, as I don't want to be wasting my money on it. It was highly recommended to me by a Michelin star chef who swears by it!! Quote Link to comment Share on other sites More sharing options...
aris Posted May 30, 2015 Report Share Posted May 30, 2015 We are in the process of deciding which Green Egg to go for. I would love to know if anyone on here already has one? If so what do they think, as I don't want to be wasting my money on it. It was highly recommended to me by a Michelin star chef who swears by it!! Check out the British BBQ Society Forums, or their facebook forum pages - http://www.bbbqs.com/Forum- lots of good advice to be had there.There are also alternative ceramic BBQ's - Kamado Joe is a popular one. Quote Link to comment Share on other sites More sharing options...
m3vert Posted May 30, 2015 Report Share Posted May 30, 2015 Check out the British BBQ Society Forums, or their facebook forum pages - http://www.bbbqs.com/Forum- lots of good advice to be had there.There are also alternative ceramic BBQ's - Kamado Joe is a popular one. Cheers Aris I will check that out before investing a load of cash in the Green Egg ;-) Quote Link to comment Share on other sites More sharing options...
Catweazle Posted May 30, 2015 Report Share Posted May 30, 2015 I've done roast chicken in a bbq loads of times, but again, this is a hood-down roasting job, not just putting raw meat over a hot flame like so many people do. I know it appeals to some but that isn't real bbq-ing IMO. Slow cooked ribs are great IN (not ON) a bbq too, as is a nice leg of pork, brilliant crackling. Agreed. I cook fillet steak too. I light the coals and move them around until they're all white, then push them to one side of my kettle BBQ ( Dancook ). I place the meat on the other side and put the lid on. Fat does not fall onto the coals, so I avoid having burned outer and raw inner. Quote Link to comment Share on other sites More sharing options...
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