Cooking Game Outdoors
The popularity of cooking outdoors is on the rise. Of course, hunters and anglers have been cooking outdoors over campfires way before the popularity of cooking on an outdoor grill or smoker came onto the scene in the mid — twentieth century. For many, the move from campfire to grill is an easy one.
Grilling
Grilling is cooking fast over medium-high to high heat. Tender food is best. Choose prime steaks, chops, tenderloins, fish, tender small game and game birds, and ground meat for the grill. Cooking times will vary depending on the amount of heat and the distance from the heat, whether grilling over gas, charcoal, or hardwood lump charcoal.
Flame-retardant mats are a great product to place underneath an outdoor deep fryer or grill, especially if cooking on a wooden deck. They come in 36- to 48-inch circles or rectangles. They catch the oil or juices from deep-frying or grilling instead of having splatters go directly onto the wooden deck or patio, too.
The indirect side of the grill is the side where there is no fire or heat. On a charcoal grill, bank the coals on each side of the grill. Place a disposable pan filled with water in the center, in between the banks of coals. The center of the grill is indirect heat. On a gas grill with two or more burners, one side has the burner turned on and the other side, with the burner off, is indirect heat. A whole game bird or thick chop or steak can be direct grilled to char the outside, then placed on the indirect side of the grill, with the lid closed, to cook slowly until done.
Smoking
Usually, smoking is slow versus fast cooking, with wood as a flavor. The fire is low, from about 225°F to not more than 300°F. The lower heat is so the food has more time to cook slowly with the wood flavor enveloping it. A water pan is essential for game smoking, because the meat has little fat. Whole birds, whole fish, large roasts, ribs, and tough meats do well smoked slowly. Slow-smoked food is cooked well done. Allow ample time for slow smoking.
Rotisserie
Tenderloins and roasts, game birds, hams, and even whole fish can be rotisserie (or spit) cooked. Most rotisserie units are motorized. Follow the manufacturer's directions for setting up the rotisserie. Ideally, it is nice to set a disposable pan of water directly under the spit to catch the drippings. This keeps flare-ups at bay and also keeps a gas grill and its gas jets cleaner. Allow plenty of time for rotisserie cooking. Foods can be basted while on the rotisserie.
Deep Frying
The fried smell and mess that hot oil makes indoors isn't necessary with an outdoor deep fryer. Make sure you have a sturdy unit with reinforced tripod legs. Four-legged fryers are even more stable. Solid base fryers, sturdier yet, sit on the floor or on a table. Read manufacturer's directions prior to using. Investing in fryer forks for immersing and lifting foods helps to prevent hot oil spills. Long heat-resistant mitts protect arms from hot oil, too.
