Elk...it's what's for dinner
Contributors to this thread:Elk
From: bigeasygator
14-Aug-15
That is all.
From: bigeasygator
14-Aug-15
From: MS Bowman
14-Aug-15
Man that looks good! Give us breakdown on how you cooked, time, etc
From: bigeasygator
14-Aug-15
Pulled it out of the freezer yesterday and thawed it overnight. I tried something a little different this time...I heated up my Big Green Egg to about 500 degrees. I also turned on my gas grill and heated it up to about 300 degrees. I coated the back strap on olive oil and then coated it with Cabela's steak seasoning (which is pretty much identical to Montreal Steak seasoning). I did a reverse sear this time. First put it on the gas grill on indirect heat for about 20 minutes or until it was more or less rare (about 115-120 internal temp). Then I put it on the Egg for a couple minutes on each side just to get a seat and finish off the cooking (rare/medium rare)!
From: Start My Hunt
14-Aug-15
From: Start My Hunt
14-Aug-15
I know this image is not an elk, but it cracks me up everytime I see it.
From: Ermine
14-Aug-15
Yep we eat elk or antelope for almost every meal every week of the year.
From: orionsbrother
14-Aug-15
I had leftover elk for lunch, but it didn't look nearly as good as that.
From: wkochevar
15-Aug-15
Nom, nom, nom....
From: IdyllwildArcher
15-Aug-15
Damn that looks good.
I didn't kill an elk last year and I've been paying the price ever since.
I don't intend to repeat that mistake.
3 1/2 weeks
Man that picture makes my mouth water.
From: KJC
15-Aug-15
Looks great!
We're having a BBQ tonight with elk burgers and fresh dug clams!
From: midwest
15-Aug-15
Reverse sear is the way to go for edge to edge medium rare! Nice work!
From: EmbryO-klahoma
15-Aug-15
Salivation! People don't know what they're missing when venison is prepared by qualified hands. Yum!
From: ki-ke
15-Aug-15
We consumed the last of my colo elk last night. I almost cried, knowing it is all gone.......
From: Medicinemann
15-Aug-15
Looks outstanding!!
From: rick allison
15-Aug-15
Take a nice big roast, cook all day in tomato juice in a crock pot.
Take it out that night and shread it up with a couple forks...it'll be fall apart tender. Save the tomato juice for your next pot of chili...yummy!!!
Then...put the pulled roast back back in the crock pot, season to your preference, add generous amount of your favorite BBQ sauce...don't scrimp on it...and cook again the next day on low.
Killer BBQ sandwich!!!
From: drycreek
15-Aug-15
It ain't neighborly to post up that strap like that !
From: rock50
15-Aug-15
Before.....
From: rock50
15-Aug-15
After...................
From: Barty1970
15-Aug-15
'Mmmm...venison'... As Homer would say
From: cityhunter
15-Aug-15
Nice work
From: ESP
17-Aug-15
Those look delicious.
