I like my butt rubbed and my pork pulled.
Member since 2009
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how to tackle a moose roast
poster
Posts: 1,346
I have a few of these in the deep freeze. Generally they are crockpot'ers as they are extremely lean. Anyone every try one on the egg? I don't know whether to take it slow or just steak them, marinade and sear them hot until medium.
Comments
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These would mainly be sirloins
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There won't be enough fat. You would need to get a larding needle and fill it with pork fat to roast. You might get away with jaccarding the daylights out of it and use a high fat and acid marinade.You might want to cut steaks and do a fast sear till rare.
Steve
Caledon, ON
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Little Steven said:There won't be enough fat. You would need to get a larding needle and fill it with pork fat to roast. You might get away with jaccarding the daylights out of it and use a high fat and acid marinade.You might want to cut steaks and do a fast sear till rare.
Had to Google Larding Needle--Pretty Cool ToolVisalia, Ca @lkapigian -
Bah. You can roast. They roast tenderloin all the time.
Just don't overcook it
i'd do steaks myself i think[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
This one works for deer. Figure moose would work.
https://books.google.com/books?id=y99SXdAykCkC&pg=PA171&lpg=PA171&dq=big+bob+gibson+venison+roast&source=bl&ots=XCtZxtnB4u&sig=qMACHA-bFPip1q9EjhS3W6iXVPU&hl=en&sa=X&ved=0ahUKEwiX5ZSS5YfMAhVW92MKHew2AnsQ6AEIJzAD#v=onepage&q=big bob gibson venison roast&f=false
Little Rock, AR
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Biggreenpharmacist said:This one works for deer. Figure moose would work.
https://books.google.com/books?id=y99SXdAykCkC&pg=PA171&lpg=PA171&dq=big+bob+gibson+venison+roast&source=bl&ots=XCtZxtnB4u&sig=qMACHA-bFPip1q9EjhS3W6iXVPU&hl=en&sa=X&ved=0ahUKEwiX5ZSS5YfMAhVW92MKHew2AnsQ6AEIJzAD#v=onepage&q=big bob gibson venison roast&f=false
Interesting recipe for sure, I think I may try this. I have a few so its worth a shot, if not, steaks it is. -
I've used that for several deer. It always comes out great.
Little Rock, AR
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I would think you could do like @Darby_Chrenshaw said and slow cook it indirect like a whole tenderloin or sirloin. I have done a whole tenderloin that was 8 pounds to an internal temp of 133 or so, tented it with foil and let let rest for about 10 to 15 minutes before slicing. Cooked it at 275 to 300, but you could go lower it will just take a little longer. Depending on how big it could take a few hours to get up to temp. You other choice like you said, slice it and cook like steaks. I look forward to see the cook on this one.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Crenshaw doesn't know moose from shinola. Big difference between sirloin and tenderloin. Trust a fellow canuck on this one. Where is Pagman? He lives in moose country
Steve
Caledon, ON
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Forget the species
you can absolutely cook a lean roast without larding
larding was done back when food was cooked to 160+
i'm not a fvcking idiot.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
today's pork loin has virtually no internal fat. Neither does tenderloin. And no one is larding that
Moisture loss in meat in from overcooking ONLY. That occurs ONLY with overcooking
Fat in meat helps when meat is overcooked because the melts. But it is not the only source of perceived moisture in properly cooked meat
This is pretty simple stuff[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
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I didn't say you were an idiot (thought that was obvious) but moose is ultra lean and more exercised than a hog. I've had some moose and it's pretty tough except the tenderloin.
Steve
Caledon, ON
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How about sous vide then sear? I am just getting into SV, so I assume everything can be cooked that way. Hahaha.
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Hot and fast or in a stew. I cooked them sous vide once but I did not leave them long enough so they were tough...____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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We often do burgers with tougher cuts____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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I do bison roasts at 275 until internal his 135 then rest and chill for a day and slice thin for sandwiches.
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How about injecting, braising, grind with beef or pork fat for burgers
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500 said:How about injecting, braising, grind with beef or pork fat for burgers
I'm sure that would work fine, but moose does have a good flavor on its own, Its just extremely lean/tough. I don't want to hide it too much if possible. Hopefully im gonna get to this Sunday using Biggreenpharmacist's recommendation, as the egg would also shine using this method. I will probably crank it up at the end and throw on a couple steaks too. The recipe goes by time for a rather large chunk. I think I will go to 150 for the first stage, and I'm gussing I will be around the 200 mark for the second. Sound about right? -
Then what's the point, exactly, of prime meat in any context? Isn't it because fat marbling DOES make a difference, whether it's a steak or a roast?Darby_Crenshaw said:today's pork loin has virtually no internal fat. Neither does tenderloin. And no one is larding that
Moisture loss in meat in from overcooking ONLY. That occurs ONLY with overcooking
Fat in meat helps when meat is overcooked because the melts. But it is not the only source of perceived moisture in properly cooked meat
This is pretty simple stuff
I think it's one thing to say you can cook lean meat without larding and still have it be really good, but it's another thing to say that larding won't improve a very lean piece of wild game. People have been doing that for a very long time, and I think it's fallen out of use mostly because people in our days have very much less time to spend in the kitchen messing with food than they used to. -
Slice it thin, marinate and make yourself some jerky!Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
I have only dealt with the knuckle. No help for the roast.
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Love me some moose knuckleRiverRatSkier said:I have only dealt with the knuckle. No help for the roast.
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