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The best wild game barbeque you’ll ever taste

Well folks, today I’m sharing my favorite wild game barbeque.  It’s mouth-watering good.

Here’s what you do:

  • Liberally coat about 4 bone-in venison steaks and 6-8 pork chops with dry rub.
  • Place in aluminum pan, top with 4-5 strips of bacon.
  • Place in smoker, preheated to 225 degrees.
  • Leave in heavy smoke for one hour, mixing meat around a couple times so all of it gets exposed to the smoke, being careful to keep the bacon on top.
  • After an hour, add ½ bottle of your favorite bbq sauce, using a spoon to distribute the sauce evenly, keeping the bacon on top.
  • If you’re a jalapeno fan, now’s the time to add 2-3 cleaned and slice on top of the meat with the bacon.
  • Wrap tightly with foil, return to smoker with heat reduced to 200 degrees.
  • Cook for about 8 hours.
  • Remove from smoker.
  • Drain all juice.
  • Let meat cool enough so you can handle the meat, using clean hands to remove the bones.
  • Add fresh barbeque sauce and ENJOY!
Outdoors writer, radio host and book author Luke Clayton has been addicted to everything outdoors related since his childhood when he grew up hunting and fishing in rural northeast Texas. Luke pens a weekly newspaper column that appears in over thirty newspapers.