Recipes

Matt Curmi

Smoked Venison Backstrap

Smoked Venison Backstrap

Hickory smoked, and Coffee rubbed Venison with Mustard and Pickles Serves – 4                  Brine Time – 4 hours Cook time – 2 hours   Although not necessary, the step of brining can help the venison retain moisture and reduce some of the natural gamey flavor. Tip – If you can’t get your hands on wild venison you can purchase it farm raised. Farm raised venison is far less gamey than wild, so brining is not as necessary.   Ingredients Hickory smoking blocks 1 Venison backstrap, 12-16oz ½ cup Brown Sugar ½ cup...

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Matt Curmi

Smoked Cream Cheese and Bacon Dip

Smoked Cream Cheese and Bacon Dip

Serves 8 - 12                     Total time – 30 minutes This dish is a great crowd pleasing appetizer that is both unique and familiar. We tried to make this dish as easy to prepare as possible. Tip – Use your preferred beer style for this recipe as the cheese really takes on its characteristics. Ingredients 1 lb Cherry Smoking Blocks 1 12oz beer 12 oz cream cheese 1 cup cheddar cheese, shredded ½ cup bell peppers, diced ¼ cup bacon bits 4 Tbs. chives Method Preheat a charcoal grill and allow the...

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Matt Curmi

Planked Quail with Roasted Carrots

Planked Quail with Roasted Carrots

Quail are very small birds and they cook quickly, it important not to overcook to prevent them from being dry and chewy. Serves – 4       Total cook time – 15 minutes Although fairly mild, quail can have a gamey flavor which can be lessened by using a brine. Ingredients For the brine 4 Quail, cleaned and rinsed, 4 oz average ½ Cup Kosher Salt ½ cup light brown Sugar 1 gallon cold water, or enough to cover For cooking 1 Large grilling plank (we used these cherry planks) 2 Tbs. Butter 1 Tbs Kosher Salt ½ Tbs. Black...

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Matt Curmi

Smoked Pheasant on a Charcoal Grill

Smoked Pheasant on a Charcoal Grill

Pheasant is an underutilized bird in the United States. Although its popularity increases during hunting season, just like everything else it is always available online. Serves – 2            Total cook time – 3 hours Tip – Some people find the gamey flavor of pheasant too strong. Brining not only reduces these flavors, but also helps the bird retain juices during the slow cooking process. Ingredients For the brine 3-4 lb Pheasant, cleaned with giblets removed 2 Gallons cold water (or enough to cover) ¾ cup kosher salt ¾ cup light brown sugar To cook 2...

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