Best Bar B Qued Deer Steak Recipes

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VENISON BARBEQUE



Venison Barbeque image

Venison steaks, barbecued in italian dressing

Provided by LABATTER

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 20m

Yield 8

Number Of Ingredients 2

1 (16 ounce) bottle Italian-style salad dressing
4 (1/2 pound) venison steaks

Steps:

  • Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
  • Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 5.8 g, Cholesterol 96.5 mg, Fat 18.4 g, Protein 26.3 g, SaturatedFat 3.6 g, Sodium 972.4 mg, Sugar 4.6 g

CROCK-POT BAR-B-QUE BEEF



Crock-Pot Bar-B-Que Beef image

Make and share this Crock-Pot Bar-B-Que Beef recipe from Food.com.

Provided by Merry Cook

Categories     One Dish Meal

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2 lbs boneless beef roast (chuck roast is perfect)
1 medium onion, peeled and chopped
1 cup ketchup
1/2 cup chili sauce
1/3 cup brown sugar
2 tablespoons spicy brown mustard
2 tablespoons Heinz 57 steak sauce (or your favorite hot sauce)
1 tablespoon dried garlic or 2 tablespoons fresh garlic
1 tablespoon cajun spices (or your favorite season salt)
1/2 teaspoon black pepper
1 tablespoon canola oil or 1 tablespoon olive oil

Steps:

  • Trim beef to remove fat; cut meat into large cubes about 2" x 2" (save fat & meat trimmings for latter).
  • Coat the bottom of a large crock-pot cooker with a little olive or canola oil to prevent sticking, then place meat in the cooker with the onion, Cajun spice, and garlic.
  • Mix together remaining ingredients (sauce) and pour over meat.
  • Cover and cook on high for 4 to 5 hours, or until meat shreds easily - stir once or twice during cooking if you can.
  • Remove the meat & onion from cooker with a slotted spoon and shred the meat with a potato masher or 2 forks, then pour about 1/2 cup of the sauce over the meat - serve with the remaining sauce on the side for those people that would like more sauce (or just save the extra sauce for other uses latter).
  • If you not afraid of a few extra calories, boil the trimmed off meat & fat with a cup of water in the microwave (or on the stove) and then add just the "liquid" from that to the crock-pot. I like to trim the fat off the meat because not everyone likes fat in their sandwich, but the fat is full of flavor :).

Nutrition Facts : Calories 468.3, Fat 13.6, SaturatedFat 4.6, Cholesterol 174.6, Sodium 1004.4, Carbohydrate 29.1, Fiber 2, Sugar 24.2, Protein 59.1

ROAST BEEF BARBECUE



Roast Beef Barbecue image

When I'm in a hurry and want something good, this sandwich fills the bill. It tastes great with a salad and pork and beans on the side. Instead of using ketchup, I occasionally use barbecue sauce with a little Tabasco for extra zip. More BBQ Beef Recipes »

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

2/3 pound thinly sliced deli roast beef
1/2 cup water
1/4 cup ketchup
1 tablespoon brown sugar
1/2 teaspoon prepared mustard
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon chili powder
4 hamburger buns, split

Steps:

  • In a small saucepan, combine the first nine ingredients. Cook over medium-high heat for 4-6 minutes or until heated through. Serve on buns, using a slotted spoon.

Nutrition Facts : Calories 286 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 1592mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 1g fiber), Protein 25g protein.

EASY SLOW COOKER BAR-B-QUED RIBS



Easy Slow Cooker Bar-B-Qued Ribs image

I've been looking for a good recipe for ribs that didn't take much work & yet the ribs were moist & tasted of the barbecue sauce. Being basically lazy I came up with this. My husband enjoyed them so much he suggested that I post it. It's the only way I do ribs now.

Provided by Jackie 6

Categories     Pork

Time 7h5m

Yield 2-3 serving(s)

Number Of Ingredients 2

1 rack of baby-back pork ribs, cut into sections to fit into your crock pot
1 (18 ounce) bottle barbecue sauce

Steps:

  • Just pour a small amount of your favorite barbecue sauce (we use Stubb's Original) in the bottom of your crock pot.
  • Add one section of the ribs then cover with some sauce.
  • Keep this up until all your ribs are in the crock pot & pour the remainder of the sauce over all.
  • Cover & cook on low about 7 to 8 hours.
  • Enjoy.

Nutrition Facts : Calories 210.9, Fat 5.1, SaturatedFat 0.8, Sodium 2292.2, Carbohydrate 36, Fiber 3.4, Sugar 11, Protein 5.1

BARBQUE DEER



BarBQue Deer image

Make and share this BarBQue Deer recipe from Food.com.

Provided by PaigeParkerMomma

Categories     One Dish Meal

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 5

5 lbs deer roast
3 cups ketchup
3 cups brown sugar
1 tablespoon garlic salt
3 tablespoons liquid smoke

Steps:

  • Place Roast in crockpot let cook on low for 8 hours or overnite.
  • Let Roast Cool.
  • Skim off any fat.
  • Shred Roast.
  • In medium sauce pan mix ingredients for Sauce.
  • Bring to Boil.
  • Pour over Meat and Mix through.
  • Reheat.

BARBEQUED STEAK



Barbequed Steak image

A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin are all good steaks for this simple marinade. Serve with a dollop of garlic butter, if desired.

Provided by Barb

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 2h

Yield 8

Number Of Ingredients 3

4 (1/2 pound) beef top sirloin steaks
½ cup vegetable oil
1 ounce steak spice seasoning mix

Steps:

  • Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.
  • Preheat an outdoor grill for high heat and lightly oil grate
  • Grill steaks over high heat to desired doneness.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 1.1 g, Cholesterol 60.6 mg, Fat 24.4 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 5.2 g, Sodium 719.4 mg

COMPETITION BAR-B-Q RIBS



Competition Bar-B-Q Ribs image

Provided by Food Network

Categories     main-dish

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 17

4 slabs pork loin back ribs
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
1/2 cup apple juice per slab
1/2 cup grape juice per slab
3/4 cup First Stage rub
1/4 cup brown sugar
1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey

Steps:

  • Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
  • Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.
  • Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
  • Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
  • Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

BAR-B-QUED DEER STEAK



Bar-B-Qued Deer Steak image

This recipe is versatile. From deer, elk,or any wild game. Try it for your beef steaks and chicken too. Exchange the Montreal steak seasoning for: Costco sweet mesquite seasoning, Cabela's spices:Pecan Honey, McCormick's smokehouse maple or try your own spice that you like. I also use chicken breast. Boneless and skinless. The...

Provided by deb baldwin

Categories     Steaks and Chops

Time 1h

Number Of Ingredients 4

DEER STEAK (ELK STEAK: YOU WOULD NEED TO ADJUST AMOUNTS)
1/3 c olive oil, extra virgin
1 1/2 tsp garlic, minced or 2 cloves garlic, minced
1 Tbsp montreal steak seasoning

Steps:

  • 1. Deer or Elk steaks or chicken breast : large pieces or small. Pat dry. Try to keep the steaks close to the same size. Use more tender cuts.
  • 2. Marinate:Put the olive oil, garlic and Montreal steak seasoning in a zip lock bag and add the deer steaks..mix well and set aside at least 1 hour before your dinner starts. Turn the bag if you happen to walk by it. Refrigerate if longer than 1 hour.
  • 3. Remove the steaks from the marinate and throw the marinate away.
  • 4. Place in bar-b-que..I like to keep the temperature around 350 degrees. Close lid. Cook for 5 min and turn and cook for another 5 min. This is just a guestament on the time as it depends on what size the steaks are.
  • 5. If the deer steaks are to small, I like to put them on kabobs with pieces of onion, green peppers or small sweet (red,yellow,orange) peppers and mushrooms. Use some of the marinate on the veggies.
  • 6. I like kabob baskets so everything is easier to turn. Bar-b-que like a regular steak..The olive oil helps the meat from drying out. Turn once with tongs and cook the other side.
  • 7. I cooked the kabobs about 5 min. on top and on bottom for a total of 10 min.

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