Venison shoulder and leg

[Wing Commander]

Yesterday I made a bone-in shoulder and a boneless leg of venison. The shoulder was smoked low & slow on the Louisiana CS-450 with cherrywood-pellets at about 215 F for almost 4 hours, then seared for some minutes on high heat on the Louisiana Kentwood. The leg was partes into 2 steaks that were cooked at high temperature on the Kentwood. Finally all parts were glazed with my homemade blueberry BBQ-sauce.















One of the steaks cut into slices:



Pieces from the shoulder:



Plated up with mit Gorgonzola-filled chicory, beans and potatoes:

[smokeasaurus]

I like the Wing Commander!!!  He cooks great looking grub!!!!

[mikecorn.1]

Thats a thing of beauty.


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[ACW3]

I like the Wing Commander!!!  He cooks great looking grub!!!!

X2!!!  He always has some interesting cooks.  Great job, WC!!

Art

[TentHunteR]

Wow. Suddenly the burger I had for supper doesn't seem so appetizing.

Excellent cook.  I really like the idea of your homemade Blueberry BBQ Sauce.

[sparky]

thats a nice plate of food.  wish you lived closer.   

[teesquare]

I like the Wing Commander!!!  He cooks great looking grub!!!!

X2!!!  He always has some interesting cooks.  Great job, WC!!

Art

X3...........wonder if WC is willing to adopt?

[muebe]

I like the Wing Commander!!!  He cooks great looking grub!!!!

X2!!!  He always has some interesting cooks.  Great job, WC!!

Art

X3...........wonder if WC is willing to adopt?

X4

[Tenpoint5]

Now thats what a good meal is all about. Not to mention that the venison is cooked perfectly