Elk meat first time

[we'll smoke u]

Ok guy's I have done wild hog,Deer, and Buffalo But never have done Elk, is there anything I need to do different?

A buddy wants me to smoke some for him in return he will give me a couple of roasts.

 

[jpw23]

I've grilled elk....very lean, easy to dry out.....I rank it right up there with beefalo......good stuff!! If you smoke it you may want to wrap it in bacon or spray it pretty regular with apple juice.

 

[tony76248]

Treat it like deer, but use a bigger pan :wink:

 

[tony76248]

I've grilled elk....very lean, easy to dry out.....I rank it right up there with beefalo......good stuff!! If you smoke it you may want to wrap it in bacon or spray it pretty regular with apple juice.

How much of that bacon flavor will be infused into the elk? I mean will the meat take on much of a different flavor?

 

[jpw23]

Don't know about that...never smoked any elk...just grilled it....I was concerned with it drying out, I would imagine that it would take on some bacon flavor but....its bacon...gotta be good!!

 

[we'll smoke u]

I've grilled elk....very lean, easy to dry out.....I rank it right up there with beefalo......good stuff!! If you smoke it you may want to wrap it in bacon or spray it pretty regular with apple juice.

That's what I was thinking to jpw23. I figured it would be lean and I would have to wacth that.

 

[cmcadams]

I would smoke it only to about 125, then let it rest, if it's a decent sized roast. it's my favorite meat overall. If you have steaks, grill them and enjoy. If I were to add any fat, I'd use fatback so as not to add bacon flavor.

 

[big brother smoke]

Try it with Ancho Chile powder and some salt. The Ancho seems to enhance the flavor.

 

[we'll smoke u]

Thanks for the input Guy's I need all I can get.

 

[thirdeye]

Ok guy's I have done wild hog,Deer, and Buffalo But never have done Elk, is there anything I need to do different?

It's taking all I can to hold back on that one. :mrgreen:

 

[tumpedover]

It's taking all I can to hold back on that one. :mrgreen:

I was wonderin' how that buffalo but(t) was done..hehehe.....couldnt' resist

 

[we'll smoke u]

Thirdeye and tumpedover get your minds out of the gutter there only room for mine.LOL

 

[Muzzlebrake]

Ok guy's I have done wild hog,Deer, and Buffalo But never have done Elk, is there anything I need to do different?

A buddy wants me to smoke some for him in return he will give me a couple of roasts.

I had done a venison hindquarter back in December documented it here, I thought but cannot find the thread. was the best I have ever made, dont think elk would be too different.
I brined it for about 7 hours then cooked slow at about 200-225 for about 6 hours.
Foiled and wrapped in bacon for for the first 3 then unwrapped for the rest until a nice color.
pulled it at about 140 or so wrapped it and threw it in the cooler for a bit to rest.

 

[Wi-Doe-Maker]

Smoke, I've eaten Elk MANY,MANY times!!!!..Trust me on this..get a few nice steaks..get your grill searing hot....marinate the steaks in some Olive oil, fresh minced garlic, fresh ground coarse black pepper, and a bit of dry Rosemary..let it marinate for about 20 minutes..throw on the grill and cook to RARE!!!!..Rare is EXTREMELY important...if you don't believe it..cook 1 steak well and the other Rare and do a taste comparison....unreal difference..the rare will taste like primed beef..I take classes at the Culinary Institute of America in Hyde Park NY...I'm retired and cooking is a passion...Game was 1 course I took and it was eye opening!!!!..Let me know how you liked it!!...Wi-Doe

 

[frognot]

I had done a venison hindquarter back in December documented it here, I thought but cannot find the thread. was the best I have ever made, dont think elk would be too different.

Here's yer recipe, MB:

http://www.bbq-brethren.com/forum/showthread.php?t=22855

Looks like a goodun!

 

[we'll smoke u]

Smoke, I've eaten Elk MANY,MANY times!!!!..Trust me on this..get a few nice steaks..get your grill searing hot....marinate the steaks in some Olive oil, fresh minced garlic, fresh ground coarse black pepper, and a bit of dry Rosemary..let it marinate for about 20 minutes..throw on the grill and cook to RARE!!!!..Rare is EXTREMELY important...if you don't believe it..cook 1 steak well and the other Rare and do a taste comparison....unreal difference..the rare will taste like primed beef..I take classes at the Culinary Institute of America in Hyde Park NY...I'm retired and cooking is a passion...Game was 1 course I took and it was eye opening!!!!..Let me know how you liked it!!...Wi-Doe

Wi-Doe thanks for your input He wants his smoked so I will do that for him,But the meat he gives me for smokeing his I will do it your way for sure.

 

[Muzzlebrake]

I take classes at the Culinary Institute of America in Hyde Park NY...I'm retired and cooking is a passion...Game was 1 course I took and it was eye opening!!!!..Let me know how you liked it!!...Wi-Doe

I take it you liked the class have you taken others? I am very close and would like to take a class or 2 myself.
Do you have a link?
thanks

Sean

 

[brdbbq]

Only answer I can think of besides what is mentioned is to send to me, that is some good eaten. Knock your dick in the dirt good.

 

[Wi-Doe-Maker]

Muzzle, Yes I've taken several,,,French Quisine, Classic Italian, Timeless Deserts, Knife skills,Mediteranian Foods,Stewing and Braising, Traditional Butchering, Thai Cuisine,Breads and Baking skills..and a few others..I loved each of them and the quality of the C.I.A. is simply unreal..ALL products and equiptment are state of the art..an example is the flours used..all King Arthur Brand..not cheap stuff..classes are taught by Master Chefs that trained and worked all over the world...if you get the chance take a course or 2..not cheap..but a great learning tool!!!...Wi-Doe

Here is a link for some 1-2 day classes..much more affordable and hands on!!!!
http://ce.culinary.edu/ciachef/Heading.asp?heading_id=14