My nephew gave me a bunch of moose meat a while back. So last night I was in the freezer looking at this pack of 2 blade steaks so I took them out to thaw. This morning I salted them and decided to just sear them up like regular steaks. Now I'm not so sure. Maybe I should braise them? IDK, what do you think? Suggestions?
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What do I do with Moose Blade Steaks?
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Hey ccd
I have only had them in a crock pot or ground.
I've heard that they need to marinade for a few days to grill.
Have you had moose blades before?Last edited by Jon Solberg; October 2, 2014, 02:16 PM.
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Check this link out. Sounds like it's best suited to a reverse sear and cooked no higher than medium or medium rare. I hope this helps you! In the meantime, I will move this thread over to the Recipes>Wild Game channel so in the future it can be properly searched by others!
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Thanks Huskee, I would have started a proper thread in the Wild Game channel to document this cook but this is better! I wonder if you would maybe change the subject to Moose Blades or something like that? I've some roasts that I'm going to do someday as well
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Thanks gents for moving this over to the recipes section and to you as well cdd for taking us through your... experimental recipe
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Founding Member
- Jul 2014
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- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
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I agree with Huskee, do a reverse sear and just bring it up to rare or medium. Moose is really good overall, but blade steaks are lean and tough, that's why most people cook them in a crock pot.
Another option that works really well is to grind them together with pork (use 50/50 proportions), and make your own burgers. That's a guaranteed hit. I have done it successfully with hare, deer and moose (separately). You get an outstanding burger, with great game flavor, but juicy and greasy (in a good way).
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Yes I agree totally with doing them reverse sear. If they would have been a little thicker I would have done that and perhaps a little smoke. Since they were only 3/4 in. I had to do them fast. As it was though I could have gotten away with only 90 sec. a side. I wanted to try to do them this way to get the full flavour from the meat. Wow, moose is my favourite game meat. I've tried elk and bison and wasn't impressed. Elk had a metal taste to it .. too much iron? The bison was a little gamey. I have to say though that I don't know how they were butchered which might have something to say about the meat.
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Founding Member
- Jul 2014
- 356
- Warman, Saskatchewan Canada
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Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
Ok, so I cooked them up for dinner tonight. I just decided to go for it. Most likely we'll eat them even if they don't turn out. They were only about 3/4" thick so I needed to sear them quick like. I would have liked to try the after burner method but I don't have a nice small grate for that and the steaks were a little on the long side. When I got home from work, I spread some EVOO and black pepper on both sides since they were already salted this morning. While they were chilling in the fridge, I filled up a full chimney of coal and got that going. When they were fully lit I dumped them in a pile inside the 22.5" kettle. I tried to keep the coal just below the grate for good heat. Kept both vents wide open and put on the lid to keep the flames down. I went inside to grab the steaks and brought them out. It turned cold today .. damn near freezing so I had to go grab a toque for my headCooked them 2 minutes a side and brought them in.
Wow, Jon you were right .. a little chewy. Although it would have been better maybe 1.5 minutes a side as they are closer to medium instead of medium rare. But .. wow the flavor!!! OOOHHHH HHOOO HOO that was some tasty moose!! I couldn't tell that it was moose it was so close to beef. Salt and pepper and a little EVOO. I have to do this again. Fantastic!
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Founding Member
- Jul 2014
- 5132
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Grills
PK 300
My custom built offset smoker
My custom built hot box
Thermometers
Thermapen
Fireboard
Accessories
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Nice one, cdd315! Looking at the cut, like you say, just bring them to medium rare next time. Moose is a great animal, not only in the woods, but especially on the plateDefinitely one of my faves.
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Thanks Henrik!! Honestly I didn't expect it to taste as good as it did. I'm still salivating just thinking about itI didn't even have a thermometer with me to check the temp .. not sure if it would have given me a good reading or not since the steak was on the thin side. Next time I want to try one of your sauces. I think it would really add to the meal.
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Administrator
- May 2014
- 19883
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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