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You could cover it in rock salt and roast it?
Quote from: JLS on December 18, 2012, 06:13:38 PMYou could cover it in rock salt and roast it?http://hunting-washington.com/smf/index.php/topic,89204.msg1127026.html#msg1127026
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.
Quote from: 206 on December 18, 2012, 05:58:41 PMA 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. 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.
Quote from: sirmissalot on December 19, 2012, 02:24:19 PMQuote from: 206 on December 18, 2012, 05:58:41 PMA 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. 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.