Post by: Labs07 on December 17, 2012, 08:23:38 AM
Post by: h20hunter on December 17, 2012, 08:24:08 AM
Post by: Labs07 on December 17, 2012, 08:36:22 AM
Post by: sirmissalot on December 17, 2012, 10:19:42 AM
Post by: Labs07 on December 17, 2012, 10:37:06 AM
Post by: Bigshooter on December 17, 2012, 10:37:24 AM
Post by: Elkrunner on December 18, 2012, 01:56:08 PM
Post by: Labs07 on December 18, 2012, 04:51:23 PM
Post by: 206 on December 18, 2012, 05:58:41 PM
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:
Post by: JLS on December 18, 2012, 06:13:38 PM
Post by: BOWHUNTER45 on December 18, 2012, 06:31:20 PM
Post by: Fl0und3rz on December 18, 2012, 06:42:48 PM
You could cover it in rock salt and roast it?
http://hunting-washington.com/smf/index.php/topic,89204.msg1127026.html#msg1127026 (http://hunting-washington.com/smf/index.php/topic,89204.msg1127026.html#msg1127026)
Post by: Austrian Hunter on December 18, 2012, 06:47:11 PM
Post by: 206 on December 18, 2012, 07:45:17 PM
Heading to the firepit now and going to stick some meat on a stick with S&P. It aint' rainin in 206<
Post by: 206 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 (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?
Post by: dogtuk on December 18, 2012, 07:58:37 PM
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
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0580_zpsfb23a559.jpg&hash=ea3c443578d79d4d34bc74434e90fb1c9d1d2451)
Post by: Blacklab on December 18, 2012, 08:20:28 PM
Post by: Labs07 on December 19, 2012, 07:38:33 AM
Post by: sirmissalot 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.
Post by: Labs07 on December 19, 2012, 04:07:55 PM
Post by: Elkrunner on December 20, 2012, 09:09:31 AM
Post by: JLS 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.
Post by: BOWHUNTER45 on December 20, 2012, 09:15:36 AM
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: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.
Post by: The Weazle on December 21, 2012, 11:39:09 PM