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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Tough one for ya

Options
Unknown
Unknown
edited November -1 in EggHead Forum
How should I prepare a 8 pound elk roast?
· Share on FacebookShare on Twitter

Comments

  • Toe 49
    Toe 49 Posts: 193
    Options
    CPT Midnight,
    Try this one......[p]HOT AND SWEET ELK ROAST[p]This recipe is to be cooked in a smoker with hickory wood chunks.[p]5-6 pound elk roast[p]2 12 ounce beers[p]1 12 ounce cola[p]3 tablespoons maple syrup[p]3 tablespoons Tabasco pepper sauce[p]1 teaspoon red pepper[p]1 teaspoon white pepper[p]1 teaspoon garlic powder[p]Mix the beer, cola, syrup, red pepper, white pepper, garlic powder, and Tabasco together in a mixing bowl.[p]Pour the marinade over the roast in a roasting pan suitable for BGE and refrigerate overnight, turning the roast 3 or 4 times during this period.[p]When ready to cook....place in BGE at 300 and cook approx. 1 hour per pound or until meat temp is about 165-167....[p]

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Options
    CPT Midnight,
    For the best elk roast buy a slab of beef rib roast trimming from a butcher shop and wrap it around the elk and tie. Cook it with your best beef rub at 225-275 until the internal temp is 130. Let it rest for 20-30 minutes and enjoy. Last year Minion and I got a real nice spike that ate like candy.
    Jack
    Smokin in the rain
    · Share on FacebookShare on Twitter

Categories