| Community > Butchering, Cooking, Recipes |
| Elk back strap roast experiment. |
| (1/3) > >> |
| hogslayer:
I shot an elk this year and I am going to try out an experiment with some back straps. I wanted to run it by everyone to see if I am on the right track. I have a big piece I set aside about 10x6x4 inches that i am thinking about trying to cook like a prime rib. Since there isn't any fat on the meat I was going to make long cuts and insert pieces of beacon to add some fat. Then smoke it for a few hours and cover then cover it up to keep moisture in. Or just bake it? Anyone ever try this out? |
| NRA4LIFE:
Yes, it is outstanding. I have never added any fat, just roast it to an internal temperature of about 125 and then take it off and let rest awhile. Be careful if you smoke it as it can get over smoked very easy. I use apple or cherry as the other hardwoods seem too harsh. |
| superdown:
The way we cook our eye of round roast would be what i would do. We take a trimmed out whole eye of round and pre heat the oven to 550 degrees and cook it for 20 minutes and then turn the oven off and DO NOT open the door and then let it sit in the oven for 20 minutes per pound it comes out absolutely awesome. |
| washingtonmuley:
I have done it with whitetail and it was delicious. |
| Gamblin Guy:
Take that roast, butterfly it open and stuff it with blue cheese (feta works too depending on what you like), wrap it up with bacon and close it up with tooth picks. Throw it on the grill, indirect heat, rolling it over a couple of times until the bacon is cooked, be careful not to get the bacon over the flame or it will flare up. |
| Navigation |
| Message Index |
| Next page |