Massive Canadian Moose Roast Project - Seeking Advice!!!

Memramcook · January 29

Hi everyone,

I live in Memramcook, New Brunswick located in Eastern Canada. I’ve owned a Large BGE since we’ve moved here in the valley, and I have been enjoying it through all of our four beautiful seasons, and with even more food groups and temperature levels. I am about to attempt my biggest challenge yet and I am seeking your collective advice in putting together a successful culinary experience.

Context: I had asked the youngest of my brothers, if successful at hunting moose last season, to save me the biggest roast he could for a “cooking challenge”. And here I am, looking for tips and input on my way to slow-cooking a 15 pounds Canadian moose shoulder roast for an upcoming family gathering at a hockey tournament.

I am compelled to mention here the fact someone suggested this type of “project” would be best achieved through using a La Caja China Roast Box… I’ve made it a personal mission to prove otherwise and I welcome any help I can get in the process!!!

Merci d’avance!

Guy

Memramcook · January 29

Here's my plan:

The Big Green Moose Roast (15 pounds moose shoulder roast)

Marinate roast in the following Brine mixture for 24 hours:

Natural Apple Juice/Store-made chopped garlic/Maple syrup/Kosher salt

Pat roast dry. Make cuts and inject following seasoning, a caramelized mixture of:

Onion/Garlic/apple purée/maple syrup/pepper/salt

Baste roast in maple syrup, cover with fresh ground pepper and wrap with bacon.

Sit roast on grill over drip pan filled with Guiness and leave on indirect heat of 275-300 F, rotating roast every hour until internal temperature reaches 170 F.

Skiddymarker · January 29

Been years since last moose roast, which was loin. Moose was from Kapuskasing.

The shoulders were usually slow cooked, I'm guessing because they tend to be rather tough. I do recall my Mom brining, she called "getting some of the game out of it" and wrapping with bacon. Never saw her inject.

It just went into the crock pot with onions and made its own juice. Texture was kinda like pulled pork with attitude.

What you plan looks to be pretty good makes sense to me. Another twist might be to let it go for a few hours with an empty drip pan (maybe 130ish), then braise it with the Guiness (maybe 160ish).

Not sure you need to rotate it unless it is so large it is cooking unevenly. Good Luck.

RAC · January 29

Can't help you with the moose roast but welcome!

nashbama · January 29

I need to find some moose roast somewhere. That would be a very cool challenge! Post some pics when you're done.

duck_hunter · January 29

Memramcook said:

Here's my plan:

The Big Green Moose Roast (15 pounds moose shoulder roast)

Marinate roast in the following Brine mixture for 24 hours:

Natural Apple Juice/Store-made chopped garlic/Maple syrup/Kosher salt

Pat roast dry. Make cuts and inject following seasoning, a caramelized mixture of:

Onion/Garlic/apple purée/maple syrup/pepper/salt
Baste roast in maple syrup, cover with fresh ground pepper and wrap with bacon.

Sit roast on grill over drip pan filled with Guiness and leave on indirect heat of 275-300 F, rotating roast every hour until internal temperature reaches 170 F.

first of all welcome!

your plan looks great, I would probably add a little more than ground pepper under the bacon, I am fan of DP's red eye on game roasts, but I think you are on the right track

Please post pictures

michigan_jason · January 29

I've got it covered!

michigan_jason · January 29

Oops, I guess I took it the wrong way, I thought you wanted to cook a whole moose lol.

Memramcook · January 29

Thanks for the comments Skiddymarker... The braising is an excellent idea!

Wonder if meat could be smoked first and then put into cast iron kettle to cook in its own juices?

Flavouring injection maybe a bit overboard?

It's a discussion board, right?

Budgeezer · January 29

Memramcook said:

Thanks for the comments Skiddymarker... The braising is an excellent idea!

Wonder if meat could be smoked first and then put into cast iron kettle to cook in its own juices?

Flavouring injection maybe a bit overboard?

It's a discussion board, right?

Check out Clay Q's recipe for pulled beef, he does that exactly : http://www.dizzypigbbq.com/recipesPulledBeef.html

Little Steven · January 29

Lard the beejezus out of it Darlin!

gerhardk · January 29

Moose is pretty lean I would think low and slow would make it dry and tough. I would try it with the egg at 350 and maybe not go quite that high internal, 150 to 160 range. I had moose in Newfoundland this past summer and it was very good, the lady at the restaurant said that it was important to trim the fat from the outside of roast if you want it not to be gammie tasting. Gerhard

Botch · January 29

I was wondering too how you picked an internal temp of 170; that seems too high for a lean cut and too low for collagen...

Little Steven · January 29

Memramcook said:

Hi everyone,

I live in <?xml:namespace prefix = st1 />Memramcook, New Brunswick located in Eastern Canada. I’ve owned a Large BGE since we’ve moved here in the valley, and I have been enjoying it through all of our four beautiful seasons, and with even more food groups and temperature levels. I am about to attempt my biggest challenge yet and I am seeking your collective advice in putting together a successful culinary experience.

Context: I had asked the youngest of my brothers, if successful at hunting moose last season, to save me the biggest roast he could for a “cooking challenge”. And here I am, looking for tips and input on my way to slow-cooking a 15 pounds Canadian moose shoulder roast for an upcoming family gathering at a hockey tournament.

I am compelled to mention here the fact someone suggested this type of “project” would be best achieved through using a La Caja China Roast Box… I’ve made it a personal mission to prove otherwise and I welcome any help I can get in the process!!!

Merci d’avance!

Guy

Damn, Guy, thought you wazza girl. Sorry about that Darlin' thing. Lard the daylights out of it anyway

Skiddymarker · January 30

Memramcook said:

Thanks for the comments Skiddymarker... The braising is an excellent idea!

Wonder if meat could be smoked first and then put into cast iron kettle to cook in its own juices?

Flavouring injection maybe a bit overboard?

It's a discussion board, right?

Yep - smoke it first, then braise. Lean cut, so injection is never overboard unless you are grilling, and you are roasting so all is good, IMHO.

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Massive Canadian Moose Roast Project - Seeking Advice!!!

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