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Author Topic: Elk Prime Rib  (Read 12468 times)

Offline Labs07

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Elk Prime Rib
« on: December 17, 2012, 08:23:38 AM »
For Christmas dinner we are going to cook Elk Prime Rib.  We have never cooked Prime Rib before so i am looking for some tips and some great recipes.  Any help would be appreciated!

Offline h20hunter

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Re: Elk Prime Rib
« Reply #1 on: December 17, 2012, 08:24:08 AM »
Man that sounds killer.....post pics when you are done please.

Offline Labs07

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Re: Elk Prime Rib
« Reply #2 on: December 17, 2012, 08:36:22 AM »
I will!  I killed two Elk this year so we got soem real special cuts made for he holidays specfically!

Offline sirmissalot

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Re: Elk Prime Rib
« Reply #3 on: December 17, 2012, 10:19:42 AM »
That sounds pretty cool, bone in or bone out? Think i'd prefer it out but never done an elk prime rib!

Offline Labs07

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Re: Elk Prime Rib
« Reply #4 on: December 17, 2012, 10:37:06 AM »
Out I believe

Offline Bigshooter

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Re: Elk Prime Rib
« Reply #5 on: December 17, 2012, 10:37:24 AM »
If it has the bone in remove it, also remove any fat that is on it.
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Offline Elkrunner

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Re: Elk Prime Rib
« Reply #6 on: December 18, 2012, 01:56:08 PM »
Please let us know.  I have been wondering what it taste like for years.

Offline Labs07

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Re: Elk Prime Rib
« Reply #7 on: December 18, 2012, 04:51:23 PM »
I will post pics and let you know how it is!

Offline 206

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Re: Elk Prime Rib
« Reply #8 on: December 18, 2012, 05:58:41 PM »
A beef rib roast, especially in prime grade, has a lot of fat to keep it juicy for dry roasting.

I haven't ever heard anybody dry roasting elk........... too lean.  Well after thinking about it, extreme high smokin hot, burning down the house temperature make work for half of the roasts inside but the outside half would be chard coal.

Wraping in bacon don't get inside either. 

Here ya go:  Inject with liquid bacon fat and cook till 140. :dunno:

Offline JLS

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Re: Elk Prime Rib
« Reply #9 on: December 18, 2012, 06:13:38 PM »
You could cover it in rock salt and roast it?
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Offline BOWHUNTER45

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Re: Elk Prime Rib
« Reply #10 on: December 18, 2012, 06:31:20 PM »
Man that sounds good  :tup: We made an elk roast & a buffalo roast on New Years a couple years ago ...Cook them about 6 hours on the BQ on low heat and man that sheet was off the chart ...The elk roast went 1st but that Buffalo was not far behind !!  :tup:

Offline Fl0und3rz

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Re: Elk Prime Rib
« Reply #11 on: December 18, 2012, 06:42:48 PM »

Offline Austrian Hunter

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Re: Elk Prime Rib
« Reply #12 on: December 18, 2012, 06:47:11 PM »
Give it a nice rub with your favorite seasoning.  Put it in the oven at 425 for about 30 minutes and than lower the temp to 250 for four to five hours pending on how you want it done. 

Offline 206

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Re: Elk Prime Rib
« Reply #13 on: December 18, 2012, 07:45:17 PM »
 I'm lost........no finishing temps mentioned.  Where's the cattle prod? 



Heading to the firepit now and going to stick some meat on a stick with S&P.  It aint' rainin in 206<

Offline 206

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Re: Elk Prime Rib
« Reply #14 on: December 18, 2012, 07:49:52 PM »
You could cover it in rock salt and roast it?


http://hunting-washington.com/smf/index.php/topic,89204.msg1127026.html#msg1127026

You got  something for honker legs?  Mine turned out too tough last time.  Prolly need to cook longer ya think?

Offline dogtuk

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Re: Elk Prime Rib
« Reply #15 on: December 18, 2012, 07:58:37 PM »
Smoked Elk Roast

give the roast a good slather of mustard apply a heavy coat of montreal steak seasoning place into smoker at 225-250 using apple or what ever you like hickory is good and so is cherry when roast reaches a temp of 135 pull and double wrap in foil place into a cooler for an hour to rest

happyness is a full smoker

Offline Blacklab

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Re: Elk Prime Rib
« Reply #16 on: December 18, 2012, 08:20:28 PM »
Oh how I'd hit that with so many forks it would be beggin for a spoon  :drool:
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Offline Labs07

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Re: Elk Prime Rib
« Reply #17 on: December 19, 2012, 07:38:33 AM »
Man that looks good!  I think we are going to try horse-raddish and garlic crusted primerib.  It is thawing right now!

Offline sirmissalot

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Re: Elk Prime Rib
« Reply #18 on: December 19, 2012, 02:24:19 PM »
A beef rib roast, especially in prime grade, has a lot of fat to keep it juicy for dry roasting.

I haven't ever heard anybody dry roasting elk........... too lean.  Well after thinking about it, extreme high smokin hot, burning down the house temperature make work for half of the roasts inside but the outside half would be chard coal.

Wraping in bacon don't get inside either. 

Here ya go:  Inject with liquid bacon fat and cook till 140. :dunno:

Speaking of this, the place we buy our prime ribs from ties a piece of cubed seasoned beef fat on top. That may be a good idea for an elk prime rib.

Offline Labs07

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Re: Elk Prime Rib
« Reply #19 on: December 19, 2012, 04:07:55 PM »
Good idea!

Offline Elkrunner

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Re: Elk Prime Rib
« Reply #20 on: December 20, 2012, 09:09:31 AM »
It would probably be good bacon wrapped

Offline JLS

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Re: Elk Prime Rib
« Reply #21 on: December 20, 2012, 09:11:58 AM »
A beef rib roast, especially in prime grade, has a lot of fat to keep it juicy for dry roasting.

I haven't ever heard anybody dry roasting elk........... too lean.  Well after thinking about it, extreme high smokin hot, burning down the house temperature make work for half of the roasts inside but the outside half would be chard coal.

Wraping in bacon don't get inside either. 

Here ya go:  Inject with liquid bacon fat and cook till 140. :dunno:

Speaking of this, the place we buy our prime ribs from ties a piece of cubed seasoned beef fat on top. That may be a good idea for an elk prime rib.

Bacon doesn't get inside, and that's why it's so critical to cook it so that it is still rare inside.  Wrapping in bacon will help keep the outside from turning to shoe leather.  Smaller cuts, but I BBQ whole elk tenderloins all the time and they are excellent.
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Offline BOWHUNTER45

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Re: Elk Prime Rib
« Reply #22 on: December 20, 2012, 09:15:36 AM »
A beef rib roast, especially in prime grade, has a lot of fat to keep it juicy for dry roasting.

I haven't ever heard anybody dry roasting elk........... too lean.  Well after thinking about it, extreme high smokin hot, burning down the house temperature make work for half of the roasts inside but the outside half would be chard coal.

Wraping in bacon don't get inside either. 

Here ya go:  Inject with liquid bacon fat and cook till 140. :dunno:

Speaking of this, the place we buy our prime ribs from ties a piece of cubed seasoned beef fat on top. That may be a good idea for an elk prime rib.

Bacon doesn't get inside, and that's why it's so critical to cook it so that it is still rare inside.  Wrapping in bacon will help keep the outside from turning to shoe leather.  Smaller cuts, but I BBQ whole elk tenderloins all the time and they are excellent.
I used to always cut up my tenderloins but I do not anymore ..Cooking them whole is the only way to go .. They taste so much better by keeping all the juices locked in the meat  :tup:

Offline The Weazle

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Re: Elk Prime Rib
« Reply #23 on: December 21, 2012, 11:39:09 PM »
You can deep fry it in a turkey fryer to keep it moist.  Inject it with the seasonings you want, let the outside dry.  Heat oil to 375, and then lower it in slow.  Keep oil at 350 once meat is in.  3 minutes a pound for medium rare, 3 and a 1/2 minutes for medium, etc...You can google deep fry prime rib, and get more ideas, but a simple butter and garlic marinade injected inside is awesome.  Serve with horseradish, mashed potatoes and some asparagus for a killer meal!
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