Author Topic: Venison Neck Roast  (Read 3131 times)

puddle jumper

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Venison Neck Roast
« on: September 27, 2013, 09:49:14 AM »
Marinaded in Soy Sauce and Jim Baldridge rub.. Vacume sealed in a poor mans sealer "the sink"' for a day,
De-Boned it and stuffed it with hamburger, onions and pickles..
Bacon wrapped,
Smoked at 225, for 7 hrs to 160 internal,
at 6 hrs opened up and mopped with sticky fingers sweet BBQ sauce.
Rest for a hr and sliced thin, served...
Man good stuff...
PJ

PS,
The only thing I might change is I would pull it 150 next time..
« Last Edit: September 27, 2013, 10:07:43 AM by puddle jumper »
John from North Georgia
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Re: Venison Neck Roast
« Reply #1 on: September 27, 2013, 11:00:17 PM »
Stunning, John!  I bet that tasted fantastic!!  What do you think of the Baldridge seasoning on venison?
Tony from NW Arkansas
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puddle jumper

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Re: Venison Neck Roast
« Reply #2 on: September 28, 2013, 09:48:01 AM »
The soy sauce really over powered the Baldridge rub on this one,,,
Im looking forward to trying it by itself,,,
PJ
John from North Georgia
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Re: Venison Neck Roast
« Reply #3 on: September 28, 2013, 02:54:26 PM »
Bet it was really good!  The Baldridge by itself was great on a brisket I smoked last weekend.
Tony from NW Arkansas
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NDKoze

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Re: Venison Neck Roast
« Reply #4 on: February 04, 2014, 02:34:41 PM »
Can you tell me what a neck roast is? I know there is a lot of meat on a deer neck. But where is the bone? We usually just debone the neck and throw that in to our grinding meat for sausage.
Gregg - Fargo, ND
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puddle jumper

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Re: Venison Neck Roast
« Reply #5 on: December 02, 2014, 07:46:14 AM »
Greg,
 The neck roast is just what it sounds like, they just cut the neck cross ways to make a roast instead of cutting all the strips out of it,, the pic you see above is after I de-boned it,,"cut the spine out of the middle of it",
I had never had it this way untill this one, i thought it was a regular hind quarters roast until I thawed it out, it came from my processor like that,but i got to tell you I liked it,
I am revisiting this post because its about time to do this again..
 8)
PJ
John from North Georgia
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BedouinBob

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Re: Venison Neck Roast
« Reply #6 on: December 02, 2014, 09:04:32 AM »
Wow John, nicely done!! I would have never thought of Pickels. Dills??
Bob - Colorado Springs
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puddle jumper

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Re: Venison Neck Roast
« Reply #7 on: December 02, 2014, 11:21:59 AM »
That comes from a German dish, Rouladen , we grew up eating that around my house and love the flavor combination,,
Yes Dill..
PJ
John from North Georgia
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Re: Venison Neck Roast
« Reply #8 on: December 02, 2014, 08:31:23 PM »
Looking forward to the next one, PJ! ;D
Tony from NW Arkansas
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