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1 small to medium venison roast (ham, shoulder, etc.)
1 large bottle Italian Sald Dressing
Tony's Creole Seasoning
Season meat liberally with Tony's. Place meat in extra large zip-lock type bag &
cover with salad dressing.
Place in refrigerator at least over night, preferably for 24 hours, turning
occasionally to recoat.
Place 5-7 pounds charcoal in grill/smoker and light.
When coals are ready, place meat on grill about 12-15 inches from fire and
Cook for about 4-6 hours, depending on size of roast.
Add more charcoal as necessary. Baste with remaining salad dressing every 10-15
minutes until done.