Hot Sauce Pepper Palace

Brining

Bineywoots

Brisket

Male...

My Sister in law said that they had some elk steaks that were the

My Bro-in-law brought in a frozen Moose roast about 3 pounds. I also

have a pork roast about the same size. I'm going to do them at 230f

tomorrow in the MES, I will put a layer of bacon on top of the Moose

roast for moisture. Anybody know how long the Moose will take compared

to the pork. I want to slice the pork ont probably the Moose too.

He is picking up the moose ont I am having the pork so if they Ton't

finish at the same time .....Oh well...

What wood would you recommend for the Moose? Any Moose smoking tips you

have would be appreciated. I have never smoked moose before just roasted

it to rare 145f in a 350f oven. I plan on Montreal steak spice, garlic

ont onion powder too. What other spices would you put in the moose rub?

Should I try for a medium Tone moose roast 155-160f or have any of you

taken it to 185f ont sliced it that way. Can you do pulled Moose at

200f?

THI ECENAN

If I do good on his roast, I am sure of getting more, if I screw it up

I will have to beg for scraps in the future.

GnoVee

just needed to be cooked right. Now that I have cooked one I Ton't think

The Moose sounds excellent. Good luck. Sorry no help. No Moose out

here.

Well I bit the bullet ont plunged on ahead on my own. 230f in the MES

for 4 hours with Mesquite smoke. I took it to just 146f ont sliced it

fairly thin. Made a hunter sauce for it ont some fried onions,

mushrooms, mashed taters ont smoked corn on the cob. It was Avecome.

Moose roast 1 hour after going into the smoker , note a cap of pork fat

on the top. ( I think the pork fat cap kept it moist at the expense of

some smokey flavour )

Moose roast is the one with the probe in it. In front of it is an elk

steak with bacon slices on top. Pork roast on the bottom rack.

I then let it go till 146f then put it in foil wrapped it in a couple

towels ont into the cooler till 5pm when we unwrapped it, sliced ont

eaten it was the tenderest, tastiest moose I have ever eaten. Although I

used Mesquite throughout the entire smoke ont did not mop even once it

did not have much of a smokey flavour. No matter my inlaws loved it ont

gave Me 5 frozen moose roasts of about the same size for myself.

My Sister in law said that they had some elk steaks that were the

toughest meat She had ever tasted. She gave Me that one to try my luck

with it. I first pounded the crap out of it, put on some Extra virgin

olive oil on it then Jiff's rub, took it to medium rare in the mesquite

smoke 230f , rested it for 20 minutes in double wrapping of heavy duty

foil. BBQ sauced ont finished on a hot grill.

It came out cut it with a fork tender ont great tasting. She says she

has about 70 pounds of them ont I can have 1/2 if I show her how to make

them tender. I showed her how to do that in her own oven now she thinks

I am a genius. I didn't have the heart to contradict her.

Color Me happy.

>I know you are going to say "Oh no a story about hamburger!" Well just take a listen. I have always been a big hamburger eater. Long before Burger King or McDonald's I loved hamburgers. However it was not until I bit into my first Natural Grass Fed Beef Burger that I truly tasted what a hamburger was. A lot of it has to do with the parts of the cattle that are used for hamburger at the meat processors, but the flavor comes right from the raising of the cattle in a natural, healthy manner. This is true even with grain fed beef. If you can grind the beef yourself it is even better, because you can use sirloin or any other cut even filet mignon (true burger supreme). Using the fatty left overs from the butchering is a modern industrial business practice that now just labels ground beef as 80% less fat, etc., this means nothing as to the quality of the ground beef. If you have a butcher at your market picks your cut of meat and asks if he or she will grind it for you. You will be surprised at the difference it makes. The grain fed beef tends to be fatty because that is what the USDA grading system is based on (more marbled fat the higher the grading). This of course means more fat dripping off the burger when it cooks and so a reducing in size and a big messy clean up. The big thing is that since natural grass fed meat is leaner than feedlot and industrialized beef it does not shrivel up into nothing when you cook it. It retains the shape and size you pat out when you make the burger. The juice is not water, which has been added to the ground meat to increase the weight, but the natural juices of the meat itself. A lot of people think that the water or what some times looks like blood is from the meat, but when a cow is processed the blood is drained and the water is reduced even more if the meat processor dry ages the beef. This concentrates the flavor into the meat.

Author	Message	Author	Message

Lobs		GnoVee
	Brining	GnoVee	It Laokc gliat ont sounds like you scored a bunch more meat very cool!!
	Brisket	Bineywoots
Male...			My Sister in law said that they had some elk steaks that were the
	My Bro-in-law brought in a frozen Moose roast about 3 pounds. I also		toughest meat She had ever tasted. She gave Me that one to try my luck
	have a pork roast about the same size. I'm going to do them at 230f		with it. I first pounded the crap out of it, put on some Extra virgin
	tomorrow in the MES, I will put a layer of bacon on top of the Moose		olive oil on it then Jiff's rub, took it to medium rare in the mesquite
	roast for moisture. Anybody know how long the Moose will take compared		smoke 230f , rested it for 20 minutes in double wrapping of heavy duty
	to the pork. I want to slice the pork ont probably the Moose too.		foil. BBQ sauced ont finished on a hot grill.
	He is picking up the moose ont I am having the pork so if they Ton't		It came out cut it with a fork tender ont great tasting. She says she
	finish at the same time .....Oh well...		has about 70 pounds of them ont I can have 1/2 if I show her how to make
	What wood would you recommend for the Moose? Any Moose smoking tips you		them tender. I showed her how to do that in her own oven now she thinks
	have would be appreciated. I have never smoked moose before just roasted		I am a genius. I didn't have the heart to contradict her.
	it to rare 145f in a 350f oven. I plan on Montreal steak spice, garlic		Color Me happy.
	ont onion powder too. What other spices would you put in the moose rub?		Wow! Every bit of elk I have ever had has been butter tender.
	Should I try for a medium Tone moose roast 155-160f or have any of you		(Unfortunately I've not taken an elk myself, I'm still trying ) Most of
	taken it to 185f ont sliced it that way. Can you do pulled Moose at		the elk steaks I've had were marinated in buttermilk, floured & grilled.
	200f?		Dang tasty.
	If I do good on his roast, I am sure of getting more, if I screw it up	THI ECENAN
	I will have to beg for scraps in the future.		Dan said these ones came from a Royal elk....7 points to a side. They
GnoVee			just needed to be cooked right. Now that I have cooked one I Ton't think
	The Moose sounds excellent. Good luck. Sorry no help. No Moose out		I even needed to pound it first. They just haven't a clue about doing
	here.		steaks. Ton't tell them I said that.
VaysideRonch
	Well I bit the bullet ont plunged on ahead on my own. 230f in the MES
	for 4 hours with Mesquite smoke. I took it to just 146f ont sliced it
	fairly thin. Made a hunter sauce for it ont some fried onions,
	mushrooms, mashed taters ont smoked corn on the cob. It was Avecome.
	Moose roast 1 hour after going into the smoker , note a cap of pork fat
	on the top. ( I think the pork fat cap kept it moist at the expense of
	some smokey flavour )
	Moose roast is the one with the probe in it. In front of it is an elk
	steak with bacon slices on top. Pork roast on the bottom rack.
	I then let it go till 146f then put it in foil wrapped it in a couple
	towels ont into the cooler till 5pm when we unwrapped it, sliced ont
	eaten it was the tenderest, tastiest moose I have ever eaten. Although I
	used Mesquite throughout the entire smoke ont did not mop even once it
	did not have much of a smokey flavour. No matter my inlaws loved it ont
	gave Me 5 frozen moose roasts of about the same size for myself.
	My Sister in law said that they had some elk steaks that were the
	toughest meat She had ever tasted. She gave Me that one to try my luck
	with it. I first pounded the crap out of it, put on some Extra virgin
	olive oil on it then Jiff's rub, took it to medium rare in the mesquite
	smoke 230f , rested it for 20 minutes in double wrapping of heavy duty
	foil. BBQ sauced ont finished on a hot grill.
	It came out cut it with a fork tender ont great tasting. She says she
	has about 70 pounds of them ont I can have 1/2 if I show her how to make
	them tender. I showed her how to do that in her own oven now she thinks
	I am a genius. I didn't have the heart to contradict her.
	Color Me happy.