While we were coming back from Myrtle Beach after Thanksgiving, we stopped at Smithfield Chicken and Bar-B-Q
for lunch. It is in Smithfield NC and on RT 301, not seen from RT95. It was good Q. The sauce was a vinegar/ketchup base with ground up hot peppers.
I had the good fortune to have a hind quarter of venison given to me recently. It is currently wrapped up and in the freezer. I would like any suggestions for cooking it. I plan to lard it, rub, it and slow cook it in the egg until it hits 190 inside. I would like to take the top end off as a roast and cook it to return my benefactor, so I want to do it up well. I know it is a very lean meat and cries out for moisture, so any tips you may have are welcome.
I hope you all had a good Thanksgiving, and hope that you have a pleasent upcoming holiday season.