Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Just picked up an elk sirloin roast...

2.2 pounds, I want to cook it and slice it in sandwich meat for elk sammies. Does anyone have advice for cooking, internal temp, DP rub flavors, or smoking wood? I've never cooked elk before.
Chicago, Illinois

Comments

  • grege345grege345 Posts: 3,515
    Liberal amount of sat and pepper internal 135. I don't rub elk. It's really good on its own
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

Sign In or Register to comment.
Click here for Forum Use Guidelines.