Indecision plagued me almost from the get go. A friend had given me a hunk of frozen elk labeled Elk Roast. Oh what to do? I dry brined it overnight then put it in a marinade, a concoction that I threw together. Strategically inserted pieces of garlic throughout the chunk o’ meat. Question was how to cook it. I have dealt with blackstrap & steaks & small pieces but not a roast. I started out wrapping it with bacon to providing some fat in the cook. I loaded the SnS & prepared for a long cook of 3 to 4 hours at 270ish. I got the internal to 118 & got the jitters. Changed my mind about the long cook, pulled the bacon off, the coals took right off & I proceeded to sear it to 138. I am so glad I chose the sear MR route. Moist & juicy, great chewin, tender, wife said taste was outstanding. Here is my confuse-a-cat cook. ​ ​ ​ ​ ​​​​​​​
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Elk my way & my way.
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Club Member
- Apr 2018
- 1633
- the LOU
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Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
Same as a elderly goat roast from thinning the free-grazing herd before winter. I've taken to injecting beef bone stock into the really firm areas of the roast, way after seasoning and ~ 10 mins before laying it up in the indirect zone.
It looks amazing FireManLast edited by JGo37; August 13, 2020, 10:04 PM.
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Club Member
- Mar 2020
- 3551
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
I have never had elk. Only game I have had is venison. But that looks outstanding. I would eat that anytime. Nicely done pitmaster!
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Club Member
- Apr 2016
- 4418
- Saltnes Norway
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Genesis 320 Limited
Weber One Touch 57cm
Weber Smokey Mountain 47cm
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Founding Member - Moderator Emeritus
- Jul 2014
- 5027
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Club Member
- Jun 2018
- 4885
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
mADE SOME Jalisco 'birria' style stew back in April or May. Turned out great. Yours looks delicious.
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