‘Tis the Season…For Insomnia?
It is the night before the hunt, and I can’t sleep. Try as I may, I cannot stop from thinking about all of the things I need to do tomorrow. I am trying to decide on the right tree for the first hunt on the first morning of the season…and going to 5 different weather web sites to determine the most likely wind direction in the morning…and wondering if I should trust any of them.
This year is extra special for two reasons. First, we are going to be hunting a new piece of land this year for the first time. My wife, as if she was not perfect enough in every other way, purchased all of the hunters in the family a hunting lease in honor of her father’s retirement. Most of us have never hunted a better piece of land in our lives…so there is a little bit extra to get the blood pumping this year. I suppose all of the sign we have seen in the woods there and all of the pictures of mature bucks on the trail cam might have something to do with it as well.
The other reason why this season is going to be extra special is that we are going to be taking my son out for his first hunt at some point during the early bow season, before it gets too cold. The thought of passing on our love for the outdoors to the youngest generation of our family is a thrill beyond words.
So, all of the waiting, all of the planning, and all of the anticipation will finally be rewarded tomorrow morning…hunting a new piece of ground that has plenty of mature bucks nearby, and thinking of how awesome it will be to go hunting with my son. Is it any wonder I can’t sleep?
Suffice it to say, I am excited and a little bit nervous. I packed up all of my gear about a week ago, as I have done so many times, with military precision – everything in the same place it has been for years. But as I try to get some sleep, I start thinking about my first time hunting for Sullivan County bucks tomorrow, and I want to make sure that everything is EXTRA perfect. What if I get up in the stand and something has happened to my release? Is my backup in it’s usual spot? I tear apart my tree stand – day pack – bungee cord conglomeration to make sure. Of course it is there…it is ALWAYS there.
I put everything back together and once again try to sleep. Just as I am about to doze off, more thoughts creep in. What about my head lamp? Did I take it out of my winter pack and put it in my warm weather pack? I had to, right? I mean, I always do that, right? Yeah – don’t worry about it. I think you know the drill if you are a hunter – 60 seconds later, I am tearing everything apart once more to make sure I will not be trying to navigate heavy woods in a new piece of ground in pitch dark with only moonlight to guide me. Once again, everything is in its place…just like always.
I finally start to get close to dozing off, going over everything in my head. The route I will take to my tree, the fields of fire I will have once I get in my stand, everything. I can picture it in my head. Just before I ease into the arms of Morpheus, I think I see a big buck coming up the draw I have chosen for my first hunt of the year. Even lost somewhere between consciousness and sleep, I can feel my mouth form into a smile. Game on…
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Please stay tuned to this space within the next 10-12 hours, as I am going to try to post Twitter updates, and perhaps even a blog post, from the tree stand during the first hunt of the season.
Pulled Venison
[PICTURE(S) COMING SOON] –> I have one of these bad boys sitting in plastic wrap right now, and I plan on smoking it tomorrow
This recipe can be used for just about any roast you get off a deer. As a general rule, roasts with a little bit more fat tend to do the best…or at least give you the most room for error.
Remember, the key is LOW and SLOW. If you do not have a smoker, use indirect heat to keep the cooking temperature low (225-250 degrees Fahrenheit). Another trick for those without a smoker to add plenty of smoke flavor (other than liquid smoke, which is kind of sacrilege when you really think about it) is to set up some wood chip packets. Some folks use the cast iron tinderboxes you can buy for the grill, but I just use a simple foil pack. Here is how to do it:
Pick out your favorite wood chips – there is a Jack Daniels brand that is the genuine article. They actually make these chips out of the old aging casks for JD! Anyway, soak your chips for at least 30 minutes, then wrap a handful of them in foil along with an equal amount of dry wood chips, then poke a few holes in the packet and you are ready. I normally make between 4-8 packets, depending on what I am cooking. You should be OK with 4 packets for this recipe.
OK – on with the cooking!
Ingredients:
Basic Dry Rub (Recipe Below)
Venison Roast
Bacon
Instructions:
Put together your rub
Rub it on the meat
Wrap the meat in plastic wrap
Let it mellow for at least 4 hours (preferably overnight)
Wrap the roast in bacon
Put it in your smoker or grill – if you are using a grill, make sure to use indirect heat and the wood chip packets
While cooking, every 30 minutes, spritz/mop with a mixture of equal parts apple cider / your favorite beer and change out the smoke packet
Take off the grill when the meat reaches an internal temperature of 160 degrees Fahrenheit
Wrap it in foil and let it sit for 15 minutes
Pull the roast apart and serve with your favorite BBQ sauce and fixings
Dry Rub Recipe:
1 Tablespoon Salt
1 Tablespoon Sugar
1 Tablespoon Brown Sugar
1 Tablespoon Ground Cumin
1 Tablespoon Chili Powder
1 Tablespoon Black Pepper
1/2 Tablespoon Cayenne Pepper
2 Tablespoons Paprika
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