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Thread: Stag shoulder in the Weber? Suggestions please

  1. #1
    Almost literate. veitnamcam's Avatar
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    Stag shoulder in the Weber? Suggestions please

    Got a nice clean shot spiker shoulder that has been in the fridge for over a week now.
    I'd like to put it in the charcoal Weber but don't have a lot of experience with it yet.
    And the weather at the moment is appalling and I don't really have a covered outdoor cooking area.

    So far my plan is try do the first 30min to an hour in the Weber under the eave of the house then transfer to a covered roasting dish and throw in the oven with some onions, garlic and half a beer so it ends up tender fall of bone hopefully.

    Or should I be trying something completely different?
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  2. #2
    Member zeropak's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Got a nice clean shot spiker shoulder that has been in the fridge for over a week now.
    I'd like to put it in the charcoal Weber but don't have a lot of experience with it yet.
    And the weather at the moment is appalling and I don't really have a covered outdoor cooking area.

    So far my plan is try do the first 30min to an hour in the Weber under the eave of the house then transfer to a covered roasting dish and throw in the oven with some onions, garlic and half a beer so it ends up tender fall of bone hopefully.

    Or should I be trying something completely different?
    Take a look at this one on youtube. https://youtu.be/Fug2q_EIGQI
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  3. #3
    Numzane Spudattack's Avatar
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    I would try and find a potjie (big camp oven)

    So the first half hour as you planned in the Weber, hot and fast to get a nice char and smoke, then put in the pot over just a couple of coals and let it simmer.

    Best way I have found to do venison joints

    This is my go to recipe.

    https://potjiekosworld.com/venison-potjie-3/

    Works just as well with a whole joint


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  4. #4
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by zeropak View Post
    Take a look at this one on youtube. https://youtu.be/Fug2q_EIGQI
    That's basically what I was thinking but into a covered roasting dish instead of foil.
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  5. #5
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Spudattack View Post
    I would try and find a potjie (big camp oven)

    So the first half hour as you planned in the Weber, hot and fast to get a nice char and smoke, then put in the pot over just a couple of coals and let it simmer.

    Best way I have found to do venison joints

    This is my go to recipe.

    https://potjiekosworld.com/venison-potjie-3/

    Works just as well with a whole joint


    Sent from my iPhone using Tapatalk
    Yes I have 4 or 5 camp ovens but I generally use them on a fire which I can't do at home.
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  6. #6
    Member zeropak's Avatar
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    Quote Originally Posted by veitnamcam View Post
    That's basically what I was thinking but into a covered roasting dish instead of foil.
    Yep that would work. I've got a couple of Veni shoulder in the freezer to try this myself. If you go ahead let me know how it works out
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  7. #7
    Gkp
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    You got it. Oil and rub in spice mix. 20 to 30 minutes a side then into baking tray with all your goodies. Plenty of liquid. 1.5 cups of Red wine or apple cider vinegar plus hoison and sweet chilli, garlic, onions, ginger etc
    150 Celsius for 3 to 3.5 hours covered until it pills with a fork
    You really can't stuff it up. It's my new favorite
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  8. #8
    Numzane Spudattack's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Yes I have 4 or 5 camp ovens but I generally use them on a fire which I can't do at home.
    Yeah, I like to do mine over a fire, but a gas burner works fine too


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  9. #9
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    I would do the sear / smoke in the Weber and then oven bag it for the remainder. If it is not oven bagged but cooked in a covered dish keep the temp low as even with liquid around it like wine the water in the meat can still be driven out leaving a dry roast. If meat has some sub-cu fat then that melts and seals and prevents water leaving the meat. Because venny is very lean there is not this moisture trapping mechanism. The oven bag retains moisture because of positive pressure.

  10. #10
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    Quote Originally Posted by veitnamcam View Post
    Got a nice clean shot spiker shoulder that has been in the fridge for over a week now.
    I'd like to put it in the charcoal Weber but don't have a lot of experience with it yet.
    And the weather at the moment is appalling and I don't really have a covered outdoor cooking area.

    So far my plan is try do the first 30min to an hour in the Weber under the eave of the house then transfer to a covered roasting dish and throw in the oven with some onions, garlic and half a beer so it ends up tender fall of bone hopefully.

    Or should I be trying something completely different?
    if you can learn how to tunnel bone a shoulder and make a stuffed rolled roast then slow roast in camp oven - stuff with bacon finely chopped potatoes and onions - easy to carve - brown first --my personal taste I will not put wine anywhere near my venison - to me gives it a weird flavour - slow and low - use proper dripping - salt pepper
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  11. #11
    Almost literate. veitnamcam's Avatar
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    Righto peeled it this morning,
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    Seasoned and oiled
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    Into the bbq for about an hour to get a bit of char and lots of smoke.
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    Now in the oven on a bed of onion and some beer and water in. Lid on
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    It probably doesn't need this long to render connective tissues so it's on low....90 deg.

    Hopefully comes out good
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  12. #12
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    Quote Originally Posted by veitnamcam View Post
    Righto peeled it this morning,
    Attachment 223119
    Attachment 223120
    Seasoned and oiled
    Attachment 223121
    Into the bbq for about an hour to get a bit of char and lots of smoke.
    Attachment 223122

    Now in the oven on a bed of onion and some beer and water in. Lid on
    Attachment 223123
    It probably doesn't need this long to render connective tissues so it's on low....90 deg.

    Hopefully comes out good
    looks real good
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  13. #13
    Almost literate. veitnamcam's Avatar
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    It's pretty much done now....turned oven off....it will sit round 50 deg for a couple hours till I turn it back on.

    Melted some duck fat over the top and put the lid back on.
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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  14. #14
    Almost literate. veitnamcam's Avatar
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    Bit of a heat back up before serving, fell to bits tender...nice smoke ring ,gelatinous juicey and delish!
    Really happy with it and would recommend.
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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  15. #15
    Member zeropak's Avatar
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    Well done. I gotta get one of those shoulders out and do it.
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