Recipe - Venison Roll-Ups

One fourth cup Blk pepper
One fourth cup Paprika
One fourth cup Corn sugar (get at beer
supply store)
2 tablespoon Salt
2 tablespoon Dry mustard
1 teaspoon Cayenne pepper

Will be cooking a 4 pound roast on an ECB using Cowboy Way Hardwood Lump
Charcoal and hickory I'll cut into chunks from a log I was given. Total
cooking time should be no more than four hours. I usually judge the
doneness of venison by feel, kind of like Belly's "wabba wabba" feel for
brisket. An hour per pound is usually just right with the temp just below
the I on the idiot temp gage that comes with the ECB. Maybe this year I'll
actually try to figure out what that temp really is.

Posted to bbqdigest V5 #721 by "James A. Moore"
jmoore@smtpgate.read.tasc.com on Nov 25, 1997