AJ
Full Member
Meatasarus
Posts: 182
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Post by AJ on Jun 5, 2017 6:39:43 GMT -5
I had a nice slab of el backstrap my buddy gave me so it was called to duty for yesterday's dinner. It was big enough so I cooked it like a chateaubriand roast. I trimmed the roast into a slab and gave it a generous coating of Mad Hunky Just Add Beef dry marinade before it went into a vacuum bag and took a 4 hour rest in a sous vide 133°F bath.
The Weber grill was fired up for searing the elk and also cooking some white nectarines for dessert. I pulled the elk from the sous vide and patted the exterior dry and gave it a coating of Tatonka Dust seasoning. When the grill was 600° I gave the elk roast a 1 minute per side sear and then to the cutting board. It was perfect medium rare. I also steamed some broccoli and cauliflower as a side dish.
Here is the end result.
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Post by deadeye on Jun 5, 2017 15:58:18 GMT -5
aj,thx for sharing.
elk is probably my favorite meat & we do some home cooking on the mountain during sept of each year with fresh straps when we are lucky.
as you know it is how it is prepared that makes a difference in taste from just good to awesome,that looks awesome!
again thx for sharing,gonna give it a try! |
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Post by hillbill on Jun 5, 2017 17:05:42 GMT -5
Makes me hungry just looking at it!
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AJ
Full Member
Meatasarus
Posts: 182
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Post by AJ on Jun 5, 2017 20:43:03 GMT -5
Definitely deadeye! It is all in the preparation which begins once the animal hits the ground. Get it cooled down ASAP and clean it as soon as you can. Elk is my second favorite game meat with oryx being first. I mean I like venison (elk/deer) but I will take oryx any day over venison.
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Post by dennis on Jun 6, 2017 7:45:22 GMT -5
I want some, you've worked up my appetite.
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Post by GMB54-120 on Jun 6, 2017 11:18:28 GMT -5
Elk and nilgai are my personal favorites except for maybe chili. Venison works extremely well in chili. Cooked rare i will pick elk every time.
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