Does anyone have any tips to get the most out of venison? I would think it goes well with smoke. I have ground meat, steaks and roasts. How should I cook it. As I am only 17 and my parents are cheap I have an older two burner gas grill and a Sears square kettle grill. So far I have made steaks and pulled pork on the charcoal.
I enjoy venison and thanks to my brother inlaw I have a freezer full including ground meat, stew meat, filets and roasts.
The one thing to remember when cooking venison in anyway is that it has a low fat content so you will want to keep an eye on it to prevent it from drying out. When smoking it you will want to mop it frequently to help with the moisture. You may want to try injecting it as well.
Also, when using the ground meat for burgers you may want to mix in some ground beef or fat of some sort. This will help the burgers stay tigether and keep from falling apart.
Hope this helps a little.
First bit of advise is to do a search for venison and you may also try searching game as well. I remember over time several posts about both.
Second if you treat venison like a cut of beef you'll do well. Just realize that like beef there are better and worse cuts. Some need more flavoring, othersw don't. Some need more tenderizing, this is often true for venison since its so very lean. You may consider picking up a Jaccard.
All in all it not the grill but the chef that produces good food.
Welcome to the board, enjoy the insanity.