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?

Quote:

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Originally Posted by veitnamcam

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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Take a look at this one on youtube. https://youtu.be/Fug2q_EIGQI

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[emoji108]

This is my go to recipe.

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

Works just as well with a whole joint[emoji106]


Sent from my iPhone using Tapatalk

Quote:

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Originally Posted by zeropak

Take a look at this one on youtube. https://youtu.be/Fug2q_EIGQI

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That's basically what I was thinking but into a covered roasting dish instead of foil.

Quote:

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Originally Posted by Spudattack

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[emoji108]

This is my go to recipe.

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

Works just as well with a whole joint[emoji106]


Sent from my iPhone using Tapatalk

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Yes I have 4 or 5 camp ovens but I generally use them on a fire which I can't do at home.

Quote:

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Originally Posted by veitnamcam

That's basically what I was thinking but into a covered roasting dish instead of foil.

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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

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

Quote:

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Originally Posted by veitnamcam

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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Yeah, I like to do mine over a fire, but a gas burner works fine too[emoji106]


Sent from my iPhone using Tapatalk

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.

Quote:

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Originally Posted by veitnamcam

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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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

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:thumbsup:

Quote:

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Originally Posted by veitnamcam

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:thumbsup:

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looks real good

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.
Attachment 223127

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.
Attachment 223179
Attachment 223180
Attachment 223181

Well done. I gotta get one of those shoulders out and do it.

That looks awesome. That is pretty much how I do shoulders now if I don't need mince. Put a few stab marks in the meat and put slices of garlic in them. I'm going to take it that you made proper gravy out of the pan.

Hope everyone who insists on shooting shoulders sees that, looks superb !