I just got a, about, 5lb elk roast. I'm thinking about a Jalisco Style stew or a Elk Carne Guisada con Napalitos (stew with cactus pedals)
Can I treat it like pork or beef? Thinking smoked for about 2 hours then finished in the stew.
Personally & this just me, I wouldn’t smoke it for 2 hours. I’d be afraid of dryin it out. Elk is some pretty lean meat. For your stews I’d chunk it up & cook it, over a fire to get a wisp of smoke. I’ve got quite a bit of elk in my freezer & I cook it directly in a skillet or a quick sear& cook a steak. Be careful. I am not an expert since this is my first elk. Enjoy!
Medium rare brisket in and of itself seems to be a contradiction. We’re so used to the low and slow, take it up to over 200* succulent but well done brisket that we all strive to
ofelles I'd vote for, as you mention, the Jalisco 'birria' style braised method of cooking. As mentioned elk is way to lean to try and roast or open fire cook. To me it needs the help of either some additional fat or braising. Ship it over to me and I'll give it a go and let you know
Troutman I problem with shipping it to you is will the currant state of deliveries even nextday could be next week! Plus you letting me know is just not the same as eating it.
Ya I'm leaning to the Jalisco style and maybe throwing in some bacon also for the fat.. I had great success with some goat meat in one.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
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