Smoked Venison in White Sauce
There’s a reason the legendary Alabama restaurant this recipe comes from is known nationwide as one of the best barbecue joints in the business.
As Served By: Big Bob Gibson's Bar-B-Q, Decatur
- 1 (12- to 15-pound) deer hindquarter
- 1/4 cup olive oil
- 1/4 cup Big Bob Gibson Seasoning and Dry Rub
- 4 bottles Big Bob Gibson Bar-B-Q White Sauce
Cover the entire hindquarter with olive oil. Sprinkle seasoning and dry rub over entire hindquarter. Cook on a smoker or grill for 3 hours at 250 degrees. Remove hindquarter from cooker and place in a disposable aluminum pan. Arrange large chunks of potatoes, onions and carrots around the hindquarter. Pour white sauce over the hindquarter and seal the pan with aluminum foil. Finish cooking on the cooker or in an oven at 250 degrees for five hours.
From the Big Bob Gibson’s BBQ Book, by executive chef and great-grandson-in-law of Big Bob, Chris Lilly (Published by Clarkson Potter). Copyright © 2009.
Photo courtesy of BBQ Sauce Reviews.
This recipe was provided to The Year of Alabama Food by the professional chef or restaurant identified above. The Year of Alabama Food staff has not tested this recipe and cannot make any representation as to the results.