Wild
turkey on the Grill!
Some
apple wood chips
Wild
cherry wood chips
1
wild turkey, plucked (not skinned)
1
can beer
Worchester
sauce
Soy
sauce
Garlic
salt
Brown
sugar
Aluminum
foil |
- Take
foil and make a 5 or 6 inch in diameter bowl out of it.
- Place
an equal amount of wood chips in the bowl.
- Add
just enough water to saturate the chips. Place chips on
the grill. Place turkey on grill.
- If
you are using a gas grill, turn fire up enough to heat the
chips up enough to smoke.
- Once
smoking, cover the grill and continue until wood stops
smoking. Repeat procedure again.
- Keep
an eye on the turkey as you implement the smoke process as
not to burn the turkey!
- You
can control the heat by periodically removing the lid.
- When
smoking ceases for the second time, reduce heat to a low
to medium heat.
- Place
a mixture of 1/2 can beer, 1/4 cup of Worchester sauce, 1
table spoon soy sauce, 1 teaspoon garlic
- salt
and 1 cup of brown sugar in a bowl and stir well. Pour
1/2 cup of this mixture in the cavity of
- the
turkey.
- Place
the remaining in a heat proof bowl and place on the grill.
- This
mixture will keep the turkey moist throughout the cooking
process.
- Once
fluid evaporates, repeat if necessary.
- Cook
for about 4-5 hours slowly or until desired. Yummy!
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Marc's
Chili
2
pounds ground venison
2
- 16oz. cans kidney beans ( 1 dark
red
and 1 light red )
2 onions
1 green
pepper
4 16oz.
cans whole tomatoes, peeled
1 tablespoon cumin
Garlic salt
& hot seed (hot seed or hot sauce optional )
2
tablespoons chili powder
1 teaspoon
chopped garlic |
- Brown
Venison in pan, drain if necessary.
- Sprinkle
a light layer of garlic salt on the meat.
- Add
chopped onions, chopped green peppers, tomatoes, beans,
cumin, chili powder, garlic and hot seed. Use hot seed to
taste!
- Cook
slowly over low heat for about 2-3 hours. Make sure you
keep stirring chili every 10 minutes or so in the
beginning to prevent burning.
- You
can add 1/2 cup of milk to the chili, for thicker chili,
10 minutes before you remove the chili from the
heat.
- Re-season
to taste.
- Let
chili stand in refrigerator overnight ( or at least 4
hours before eating. This is a must as the flavors
blend together during this process.
- Serve
over noodles with grated cheese, crackers or whatever you
wish. Yummy!
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