Elk Prime Rib

[dogtuk]

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

[Blacklab]

Oh how I'd hit that with so many forks it would be beggin for a spoon 

[Labs07]

Man that looks good!  I think we are going to try horse-raddish and garlic crusted primerib.  It is thawing right now!

[sirmissalot]

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.

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.

[Labs07]

Good idea!

[Elkrunner]

It would probably be good bacon wrapped

[JLS]

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.

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.

[BOWHUNTER45]

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.

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 

[The Weazle]

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!