Burying a whole venison quarter.

What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.

Moderators: Indaswamp, brassass, daffy...

Burying a whole venison quarter.

Postby ohioboy » Sun Jul 07, 2013 9:09 pm

Last year for the 4th we buried a front quarter and let it cook over night. It was great. Hole is 3 feet deep, coal were about a foot deep.

This year we did it but added a little vent tube with the thought that it would help the coals to breathe. We did a whole rear quarter and wanted to boost the heat. FAIL. It barely cooked. The onions were still crunchy even. Total waste of about 15 pounds of meat.

Thoughts? Did the tube kill me?

Ohio
User avatar
ohioboy
hunter
 
Posts: 2356
Joined: Mon Apr 06, 2009 9:28 pm
Location: MoCo, MD


Re: Burying a whole venison quarter.

Postby Indaswamp » Sun Jul 07, 2013 11:22 pm

ohioboy wrote:Last year for the 4th we buried a front quarter and let it cook over night. It was great. Hole is 3 feet deep, coal were about a foot deep.

This year we did it but added a little vent tube with the thought that it would help the coals to breathe. We did a whole rear quarter and wanted to boost the heat. FAIL. It barely cooked. The onions were still crunchy even. Total waste of about 15 pounds of meat.

Thoughts? Did the tube kill me?

Ohio

Yes...that and your coals were probably not hot enough, or you did not use enough of them...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
User avatar
Indaswamp
Forum Moderator
 
Posts: 58100
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: Burying a whole venison quarter.

Postby ohioboy » Mon Jul 08, 2013 6:19 am

Indaswamp wrote:
ohioboy wrote:Last year for the 4th we buried a front quarter and let it cook over night. It was great. Hole is 3 feet deep, coal were about a foot deep.

This year we did it but added a little vent tube with the thought that it would help the coals to breathe. We did a whole rear quarter and wanted to boost the heat. FAIL. It barely cooked. The onions were still crunchy even. Total waste of about 15 pounds of meat.

Thoughts? Did the tube kill me?

Ohio

Yes...that and your coals were probably not hot enough, or you did not use enough of them...


Could be. Next year we already decided to make the bed of coal much bigger.
User avatar
ohioboy
hunter
 
Posts: 2356
Joined: Mon Apr 06, 2009 9:28 pm
Location: MoCo, MD

Re: Burying a whole venison quarter.

Postby Cajun1085 » Mon Jul 08, 2013 6:25 am

That sucks!
GATORTAIL 1646 25GTR



SouthEast Gator-tail
User avatar
Cajun1085
hunter
 
Posts: 564
Joined: Sun Nov 20, 2011 7:42 am
Location: Silver Spring MD (displaced Coonass)

Re: Burying a whole venison quarter.

Postby ohioboy » Mon Jul 08, 2013 7:20 am

Cajun1085 wrote:That sucks!


We had backup food luckily.

Still sucked.
User avatar
ohioboy
hunter
 
Posts: 2356
Joined: Mon Apr 06, 2009 9:28 pm
Location: MoCo, MD

Re: Burying a whole venison quarter.

Postby Elvis Kiwi » Wed Jul 24, 2013 11:46 pm

sounds like a maori hangi...good way to cook,
tricks are to add big hunks of steel/iron railway iron is great to your fire till they are really hot, stones work great but be carefull as they can explode,scoria(pitted volcanic type is best) cover food with wet old sheets and even add more water cover whole shooting box and seal it over...DONT LET ANY steam escape. if the steam escapes you can get under cooked as heat goes out or even burning as it can dry out. throw a lb of bacon wrapped in tin foil in too..man does it come out great.
have a look on the net there will be better more exact directions somewhere.
User avatar
Elvis Kiwi
hunter
 
Posts: 683
Joined: Fri Jun 21, 2013 4:16 am
Location: South Island New Zealand

Re: Burying a whole venison quarter.

Postby callinfowl » Sun Jul 28, 2013 5:43 am

Elvis Kiwi wrote:sounds like a maori hangi...good way to cook,
tricks are to add big hunks of steel/iron railway iron is great to your fire till they are really hot, stones work great but be carefull as they can explode,scoria(pitted volcanic type is best) cover food with wet old sheets and even add more water cover whole shooting box and seal it over...DONT LET ANY steam escape. if the steam escapes you can get under cooked as heat goes out or even burning as it can dry out. throw a lb of bacon wrapped in tin foil in too..man does it come out great.
have a look on the net there will be better more exact directions somewhere.

This ! :yes: :yes: :yes:
Lifes to short to sweat the small crap !
Lighten up and have some fun ,before ya die !

Laugh at yourself and with others!!!!!
User avatar
callinfowl
Forum Moderator
 
Posts: 1090
Joined: Wed Jul 26, 2006 10:25 pm
Location: (south of god's country)

Re: Burying a whole venison quarter.

Postby ohioboy » Sun Jul 28, 2013 7:55 am

Thanks guys.
User avatar
ohioboy
hunter
 
Posts: 2356
Joined: Mon Apr 06, 2009 9:28 pm
Location: MoCo, MD

Re: Burying a whole venison quarter.

Postby Elvis Kiwi » Sun Jul 28, 2013 10:56 pm

no wucking forries..pleased to be able to help.
User avatar
Elvis Kiwi
hunter
 
Posts: 683
Joined: Fri Jun 21, 2013 4:16 am
Location: South Island New Zealand

Re: Burying a whole venison quarter.

Postby PetriDuck » Tue Jul 30, 2013 10:18 pm

I did this once, with the help of my mothers fujian (spelling?) friend. Lava rocks, banana leaves, carpet on top then the dirt again. Came out amazing!
PetriDuck
hunter
 
Posts: 92
Joined: Tue Jul 02, 2013 5:55 pm

Re: Burying a whole venison quarter.

Postby Elvis Kiwi » Wed Jul 31, 2013 1:32 am

fijian as in from Fiji :thumbsup:
User avatar
Elvis Kiwi
hunter
 
Posts: 683
Joined: Fri Jun 21, 2013 4:16 am
Location: South Island New Zealand

Re: Burying a whole venison quarter.

Postby PetriDuck » Fri Aug 02, 2013 8:22 am

Elvis Kiwi wrote:fijian as in from Fiji :thumbsup:


Haha, just realized what i typed... FML :oops: :fingerhead:
PetriDuck
hunter
 
Posts: 92
Joined: Tue Jul 02, 2013 5:55 pm


Return to Duck Recipes & Tips for all Cooking

Who is online

Users browsing this forum: No registered users and 5 guests