Post by: lamrith on November 10, 2019, 06:49:50 PM
I used Montreal Steak seasoning on a backstrap roast lastnight and it seemed a bit overpowering. My elk is not gamey at all, so I am not looking to cover or mask any undesired flavor.
Post by: The scout on November 10, 2019, 07:16:45 PM
Post by: Alchase on November 10, 2019, 07:28:49 PM
Post by: Lucky1 on November 10, 2019, 07:39:30 PM
McCormick Grill Mates Mesquite marinade is very good.:yeah:
It is great for salmon also.
Post by: 7mmfan on November 10, 2019, 08:04:51 PM
Lately, just Johnny's is my usual go to.
Sometimes I will add a dash of Mccormick's Southwest seasoning to it.
The biggest difference I've found the last couple years is seasoning it, wrapping in saran wrap or vac sealing, and letting it sit at least 3 or 4 days in the fridge. Really let's that salt and seasoning penetrate the meat.
Post by: WapitiTalk1 on November 10, 2019, 08:12:26 PM
Post by: lamrith on November 10, 2019, 08:37:37 PM
I have also gone away from the tried and true Montreal Steak Seasoning. Sometimes I add just a dash of it if I want a little more power.Sounds interesting. Do you do that with steaks/chops or just with the bigger things like backstrap roasts? I have one backstrap cut into a few 2-3# logs
Lately, just Johnny's is my usual go to.
Sometimes I will add a dash of Mccormick's Southwest seasoning to it.
The biggest difference I've found the last couple years is seasoning it, wrapping in saran wrap or vac sealing, and letting it sit at least 3 or 4 days in the fridge. Really let's that salt and seasoning penetrate the meat.
Alpine Touch, Montana’s Special Spice. Nothing better.I might have to try them out too.
Post by: sagerat on November 10, 2019, 09:01:25 PM
Post by: 7mmfan on November 11, 2019, 08:30:30 AM
I have also gone away from the tried and true Montreal Steak Seasoning. Sometimes I add just a dash of it if I want a little more power.Sounds interesting. Do you do that with steaks/chops or just with the bigger things like backstrap roasts? I have one backstrap cut into a few 2-3# logs
Lately, just Johnny's is my usual go to.
Sometimes I will add a dash of Mccormick's Southwest seasoning to it.
The biggest difference I've found the last couple years is seasoning it, wrapping in saran wrap or vac sealing, and letting it sit at least 3 or 4 days in the fridge. Really let's that salt and seasoning penetrate the meat.Alpine Touch, Montana’s Special Spice. Nothing better.I might have to try them out too.
All of the above, but I tune down the time if the cuts are thinner. Salt penetrates red meat at about 1/4"/day. So if you have a 1" steak and seasoned on all sides, 2 days will be enough time for the salt to fully penetrate. That being said, I've seasoned an eye of round, vac sealed it and forgot about it in the back of the fridge for 2 weeks. Cooked it and it was amazing. I don't think you can let them sit to long from a seasoning standpoint.
I prefer my backstrap and other steak cuts in roast form. They hold their moisture so much better that way. Have been doing this with backstrap, top round, eye of round, and sirloin for a few years now with great results. It cuts down on time of processing, meat freezes/keeps better, and allows for more options of use than if you cut everything into steaks at the beginning. Once you cut, you can't uncut.
Post by: lamrith on November 11, 2019, 09:11:04 AM
All of the above, but I tune down the time if the cuts are thinner. Salt penetrates red meat at about 1/4"/day. So if you have a 1" steak and seasoned on all sides, 2 days will be enough time for the salt to fully penetrate. That being said, I've seasoned an eye of round, vac sealed it and forgot about it in the back of the fridge for 2 weeks. Cooked it and it was amazing. I don't think you can let them sit to long from a seasoning standpoint.Yeah I went ahead and cut the sirloins and top rounds into steaks. Looking back it might have been better to leave them whole.
I prefer my backstrap and other steak cuts in roast form. They hold their moisture so much better that way. Have been doing this with backstrap, top round, eye of round, and sirloin for a few years now with great results. It cuts down on time of processing, meat freezes/keeps better, and allows for more options of use than if you cut everything into steaks at the beginning. Once you cut, you can't uncut.
Some picts of the backstrap from Sat Should have left it a bit bigger to feed 4 people (oldest son decided to visit for weekend). Happy dog got to clean the plates.
(https://uploads.tapatalk-cdn.com/20191111/3f5e2c2b8e40c68a1149a0437425a058.jpg)
(https://uploads.tapatalk-cdn.com/20191111/38b3390824603b429587f88176a172ba.jpg)
(https://uploads.tapatalk-cdn.com/20191111/dd54b2ac5eeb0dedf73db2f7333fcfce.jpg)
Post by: 7mmfan on November 11, 2019, 09:35:08 AM
Post by: NOCK NOCK on November 12, 2019, 05:57:58 AM
http://www.spadelranch.com/
Post by: lamrith on November 12, 2019, 07:57:44 AM
I was turned on to these spices by a butcher, and am totally hooked. They are hard to find in grocery stores, some have em, some don't (look in deli/seafood usually) They are AMAZING :drool:Sweet, mu local Albertsons is listed as a source for them.
http://www.spadelranch.com/
Tried a RecTec rub lastnight, def much better. Jamie's gourmet Greek. It is discontinued, but was worth a shot. Not so overpowering. Still learning temps for doneness we like but think I have it narrowed down.
(https://uploads.tapatalk-cdn.com/20191112/6023180beae5080ca42ccb156639d2bb.jpg)
Sent from my SAMSUNG-SM-G935A using Tapatalk
Post by: NOCK NOCK on November 12, 2019, 08:35:43 AM
Post by: 7mmfan on November 12, 2019, 12:13:28 PM
Post by: Alchase on November 12, 2019, 03:19:24 PM
I generally cook mine in a 500 degree convection oven. Cooks uniformly and gives a nice sear to the outside. I usually pull mine at about 130 and let it rest for about 10 minutes, finishes at about 140. One thing about larger pieces of meat like backstrap. If you cook them quick with a good sear, they will cut "bloody" to well in excess of 150, but that drains immediately and you're left with chalk. I think the ideal temp is in that 130-140 range. I explain to my wife that what she thinks is blood is just juice from a well cooked steak. If she doesn't like it, just let it sit for a couple minutes and it will go away.
Yes, that is Myoglobin
Post by: 7mmfan on November 12, 2019, 03:47:28 PM
Post by: Magnum_Willys on November 12, 2019, 04:18:05 PM
Post by: opdinkslayer on November 12, 2019, 04:43:13 PM
Post by: OutHouse on November 13, 2019, 09:40:43 AM
If the cuts are pretty thin, they can be pan fried in just a few minutes and come out very tender.
Post by: Caseknife on December 07, 2019, 07:17:54 AM
Another awesome recipe I use is from Buck, Buck, Moose by Hank Shaw, "Venison with Morel Sauce". Getting low on morels in the freezer, going to have to hit it hard in the spring to restock!
Post by: hawks33 on December 07, 2019, 08:10:15 AM