When you’re grilling or otherwise preparing a venison roast, how do you know when the internal temperature is correct or if it hits the target you’re trying to achieve?
DDH contributing writer and outdoors foodie David Draper mentioned the Thermapen recently in his food blog for Field & Stream. (Yes, I read a lot of content, outdoors and otherwise, related to food, deer, fishing and so on. Variety is the spice of life.) I’d probably be castigated by the Cast Iron Skillet Club for admitting I’d never heard of this handy tool, but it’s true.
The Thermapen gives quick readings, reportedly as fast as three seconds. Nice! The little ThermoPop delivers readings in five to six seconds. I doubt if three seconds would be vitally critical to checking a venison hindquarter, so the savings of about $70 between the former and latter would be worth three extra seconds.
Looks like a pretty cool tool for use with smokers, grilling, big cuts of deer meat, turkeys or other dishes.
Speaking of deer meat, here’s a cool recipe to try from Tim Smart in our popular “We Kill It We Grill It” cookbook available here.
Smoked Roast with Dry Rub
1/2 cup chili powder
1/2 cup Salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 Tbsp dry mustard
2 bay leaves
1/4 cup Creole seasoning
Combine ingredients then generously coat and rub on the roast. Start smoker with lump charcoal and some wood chips. Let roast smoke with indirect heat for 4-5 hours, checking every hour or so to regular heat and smoke, and spray roast with water. After 4-5 hours, remove from smoker and place roast in high-sided pan with 1/4-inch of water. Cover with tinfoil and bake for an hour at 250 degrees.