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#1
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Smoked deer chili
I dont have any pics of the final results but I had an idea to put a little spin on homemade chili.
I did what I would normally do, beans, tomatoe sauce, onions, a little beer, chili seaoning, etc.. The only difference it last weekend I smoked a whole deer shoulder. I finished it up, wrapped it and left it. Once cooled I put in fridge. About two days later when I had the time I got it back out and cut up and deboned. I then ran it through my new grinder I got for Christmas...woohoo! Here are the results, about 2 to 2.5 pounds of ground, smoked deer.  Threw it all in the crock pot and let it do its thing. Several hours later put in a bowl, added shredded cheese, bacon bits and sour cream.. Turned out really good! We done a variation of this before at the hunting camp with left over smoked pork and beef. Works great as well but I was pleased to find a use for shoulder meat thats typically just tough and used for regular ground or jerky. Had a nice smoky flavor to it but not too overpowering. 
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Really, who ISNT better looking than Charlie? 
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#2
02-06-2012, 04:17 PM
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3-2-1 method ???
I haven't tried the foil as a steamer for ribs but this summer it's on. All I have done is the low and slow to get them nice and tender. Got to give the smoked deer chilie a go sounds great I make peperoni out of most of the ones I shoot.  thanks for the tips
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93 V-21 200/9.9 Yamaha
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#3
02-06-2012, 04:36 PM
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3 hours on
2 hours on foiled 1 hour out of foil or untill finished.
__________________
Really, who ISNT better looking than Charlie?
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#5
03-02-2012, 05:06 PM
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Good lookin' ribs, Stink!!..makin me HONGRY!1...
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'74 V-20/ BF 150 '95 V-21/ BF 150 '84 V-20/ 200 2.4 Merc '87 V-20/'18 F150 Yamaha 
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