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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Keith Langford on January 22, 2011, 08:39:00 AM
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Take a deer ham and inject it with bacon grease,liberally,slow cook on cooker until internal temp is 170-180.While cooking bast with favotite sauce,1 side per hour. Juciest,moistest,and tenderist venison I've ever had, give it a try