First deerburgers in the smoker Santa brought

I know next to nothing about smokers, so I was afraid to start with a roast or shoulder.
About pound and a half of ground Bambi.
An egg, some panko bread crumbs, Worcestershire, a dab of half-n-half, garlic, onion and some cajun seasoning. Topped off with some good bacon cooked inside, and cheese of course! Started at 200, ended up at 250 1:40 later with probe temp 175. Not terrible, but I took notes and will probably go a little higher temp for a finish next time. Attachment 498666


Sent from my iPhone using Crappie.com

Looks good to me. I bet it doesn’t take you long to have it dialed in and cooking some delicious food.

Yum, yummy :cheers2

Good eats

So I can't say it happened all the time but it happened enough I stopped cooking deer at higher temps. I came up with a Mushroom & reduced Noble Muscadine Wine glazed Venison Tenderloin Medallions. I served with homemade mashed heavy Cream & Butter potatoes underneath. Here is the thing I ran across, I got the bright idea to use Black Iron instead of Aluminum to prepare the dish thinking a little sear directly on the meat would bring another level of flavor. Instead I got a burst of GUT flavor throughout the entire dish. Once the flavor developed there was no going back. I used Black Iron on one side and went back to my Aluminum pan on the other, cooked a pair of the same tenderloins, one in each pan, the GUT flavor developed in the Iron pan once again. Using a infrared thermometer I checked both pans and the Iron pan bottom was significantly hotter. The Aluminum conducted the heat all the way up the sides of the pan preventing the high temperature for damaging the piece of tenderloin. I never cooked Venison hot again. If you have Pork or Beef cut into ground Venison it helps the Venison take higher temperatures. When I country fry my tenderized Venison steaks the coating browns but prevents the high temp reaction to the meat. Just my :twocents

My kinda meal!

make your burgers into patties about twice the bun diameter and about a half inch thick and put them on wax paper....
freeze them had as a rock , get your fire so hot you can see it from outer space ....
drop them on frozen and give them about 3 minutes on that side , flip them and about 2 or 3 on the other ....
thank me later , learned that from a really good hamburger on the grill chef back when .
there are several reasons to do it this way , wont fall thru the grill , wont blow up to a biscuit size and will fit the bun perfectly
there exists an art to making a burger right on the grill for sure ....my 27 cents on it ....just saying:cheers2