Dave Hawksford
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I have 2 bambi hams smoking all day . Just about @ 150 deg's and will be removed and sliced into roast Bambi slivers. I marinaded the meat for 48 hours.
In the smoker
- Thread starter Dave Hawksford
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mmmmm bambi! Looking good! 
Dave Hawksford
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Ol Man ! this is awesome !!!!!!!!!!!
Tender and moist. Want'a bite. Just think smoked with a bit of Gray popon
I usually do not use this term but OMG ! Tender and moist !
Jarrod sliced it up just now. Lunch anyone ?
Tender and moist. Want'a bite. Just think smoked with a bit of Gray popon
I usually do not use this term but OMG ! Tender and moist !
Jarrod sliced it up just now. Lunch anyone ?
Rob Keeble
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That does it I am in my car and on my way to Maryland. Man you make a person hungry and envious. Ifyou aint teasing us with your great paintings then you got me wanting to be outdoors and now its at the lunch table.
Got have that on Rye with a few pickles and a couple of cold Samuel Adams.
Enjoy it Dave.
P,S I sprayed a bit of wood the other day and what you taught and Larry taught came in real handy and i was real proud of my toning. Thanks for passing on the knowledge.
Got have that on Rye with a few pickles and a couple of cold Samuel Adams.
Enjoy it Dave.
P,S I sprayed a bit of wood the other day and what you taught and Larry taught came in real handy and i was real proud of my toning.
Thanks for passing on the knowledge.
Bob Gibson
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Looks delicious Dave but I'd rather have a Maryland crab cake right now
Dave Hawksford
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Bob now that's a toss up. To close to call
ed sautter
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Dave, tell me more about the cooker.
Chuck Ellis
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Looks delicious Dave but I'd rather have a Maryland crab cake right now
I've only had Maryland Crab cake once in my lifetime... it was 5 or 6 years ago and I can still taste them... I'm not big on Bambi, but I'm with you Bob.... crab cake would go down nicely right now.
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To bad your house is so far from here or might have to sneak over for a bite!
Dave Hawksford
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If i were not so far I'd host a forum get together and crab cakes would be a must, with bambi on the side.
Stephen Bellinger
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Well Dave. To heck with crab when bambi is on the grill. IMHO it don't get better than that. I WILL have a bambi or 3 in the freezer before hunting season is over.yum yum yum.
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Not a big venison fan, but then again, I've never had smoked venison. Every meat's better smoked.
It's a UDS - Ugly Drum Smoker. They are great cookers:
http://howtobbqright.com/udssmoker.html
Lots of other info out there...search for "drum smoker" and you'll find all sorts of stuff.
It's a UDS - Ugly Drum Smoker. They are great cookers:
http://howtobbqright.com/udssmoker.html
Lots of other info out there...search for "drum smoker" and you'll find all sorts of stuff.
Dave Hawksford
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Jarrod mailed out 6 pounds of Jerky yesterday to his buddy in Afghanistan. I know the boys will be surprised.
Rob Keeble
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Hey Dave how do you make jerky your way. ?
Sent from my MB860 using Tapatalk 2
Sent from my MB860 using Tapatalk 2
Dave Hawksford
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This is the best I've ever done. 1st marinade for 36 hrs and then we smoked the hams whole and back straps 8 hrs. Then sliced into 1/4 " put in marinade over night and put it in the dehydrator for 8 hrs. The flavor is not intense until you chew on the soft piece for about 30 seconds then the flavor comes on.