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Suggest a better descriptionWill be cooking a 4 lb roast on an ECB using Cowboy Way Hardwood Lump Charcoal and hickory Ill 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 Bellys "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 Ill actually try to figure out what that temp really is. Posted to bbq-digest V5 #721 by "James A. Moore"
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 502 | ||
Calories from Fat: 204 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.1mg | 2 % | |
Potassium 2531.6mg | 67 % | |
Total Carbohydrate 80.3g | 24 % | |
Dietary Fiber 44.1g | 177 % | |
Sugars, other 36.2g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 502
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