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Moose

NU2BBQNU2BBQ Posts: 98
edited 5:24PM in EggHead Forum
What particular cut of Moose would lend itself well to smoking? I've done Venison roasts before that came out well but never a Moose. I need to figure out what to tell the butcher to do besides the normal steaks, ground, etc. Any advice/ideas?

Thanks

Bob

Comments

  • Capt FrankCapt Frank Posts: 2,578
    This old Kentucky/Florida boy is sitting here racking his brain to give you a reply, but I'm sorry, I guess I'm just no help on this one! :laugh: :ohmy: :P :woohoo:
  • Little StevenLittle Steven Posts: 27,973
    NU2BBQ

    Rib roast is good. Chuck low and slow. You need to lard it or wrap in bacon.

    Steve

    Steve 

    Caledon, ON

     

  • cookn bikercookn biker Posts: 13,407
    I had a customer, a few years back, give me some moose. The package only read moose steaks. I did them hot and quick and they were like butter and delish!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • I have only ever done steaks and a roast (thinking it was a chuck, judging by the cut).
    I did as Steve mentioned above, somewhat, with bacon as a cap. However, I also did a marinade for a few hours too. It was fab....
  • NU2BBQNU2BBQ Posts: 98
    Little Steven, thanks for that info, I think I'll go with the chuck. Moose was taken Saturday (opening day in NH) and is at the butchers now.

    Everyone else thanks for helping.
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