Instructions / Assembly
D-10
Bacon Marinade
• 2 oz. wine vinegar
• 2 oz. Worcestershire
• 4 dashes Tabasco
• Place leg of venison in a container or “hefty bag” and marinate for 2-4 days, turning daily. Marinate
bacon overnight in its marinade.
• Remove roast from refrigerator at least an hour before cooking.
• Season generously with seasoned salt and coarse ground black pepper.
• Wrap 1 lb. Bacon over the top of the roast, and smoke 20/25 minutes per pound, or until tender. Do
not overcook.
SMOKED SHRIMP & CRAYFISH:
• Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic, Tabasco, sliced green pepper, 1
tablespoon each of minced onions, salt and juices from one lemon.
• Add shrimp and/ or craysh and smoke 45 minutes.
SMOKED VEGETABLES:
• Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc.
• Put in pan and cover with water and cook for several hours while cooking the meat. Or place
vegetables on grill and smoke for 50 minutes, either wrapped in foil or not.
SMOKED FISH:
• Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate sh in 1 cup white wine, 1 cup soy
sauce mixed with 1 cup lemon juice.
• Marinate overnight in covered dish in refrigerator.
• Let air on rack 20 minutes before placing on Pam®-sprayed grill.
• Smoke 25 minutes.
SMOKED SPARE/BACK RIBS:
• Peel o tough layer of skin on back side.
• Rub all surfaces with seasoning.
• Place ribs in center of grid above drip pan and smoke approximately 1 1/2 hours or until meat pulls
away from bone.
• Baste with barbecue sauce during last 30 minutes.