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Black and Blue Wapiti Bottom Round French Dip Sammies w Garlic Butter Onion Bullocks

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  • Black and Blue Wapiti Bottom Round French Dip Sammies w Garlic Butter Onion Bullocks

    Been dieing to try Erain's apricot elk... well I found out that I didn't have any apricots left, so I switched gears and marinaded a bottom round in some itallian dressing, green pepper relish, and raspberry chipotle sauce since Wednesday.

    Took it out, hit it with some garlic salt and Bassman's ground dried pepper mixture.



    It was then on to the Black and Blue - I mixed up a spritz of blueberry pomegranate juice and some black raspberry jelly. Spritzed this on every 15 minutes to impart a very deep berry flavor and keep these bad boys moist.



    The onion bullock... well just some sliced onion, butter and garlic salt in a special pouch for the fire.





    Since the barrel was out, I used it and RO again - kinda liking that stuff - with a chunk of cherry. 400* indirect for right at 45 minutes.

    Before


    After


    Thin sliced and on toasted sourdough with butter and garlic, a little sharp cheddar, onions, and some au jus for dipping.









    Thanks for checking out my roasted elk project. As soon as I get my hands on some apricot, I'll doing that E!

    Tracey

  • #2
    All I can say is ......Yuuummmy Very nice

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    • #3
      OMG! That looks amazing. I love the technique as well. You rock sir!

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      • #4
        Very cool sir. What an awesome combination of flavors going on there.
        https://youtu.be/ZcqprrIlbcIli

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        • #5
          WOW! I'm gonna have to try this!!! for this one!!
          Don

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          • #6
            I'll bet that was good
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            • #7
              Dang Tracey!!! that is some real real real real fine looking elkage there! love mixin the fruit with the meat, whether apricots, or oranges with chicken or pork, and now this.... on da list bro!!! thks for sharing...

              only question i got... you aint worried about one a them roasts gettin too tender and droppin in the fire??? just thinking a catch grate right below them be good maybe???
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              • #8
                Oh, baby!

                Now that is a French dip to die for!
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                • #9
                  I'll have to say you knocked that one out of the park, Tracey! Let's see if I have some left for a great elk sammie.
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                  • #10
                    I could get into that right now..

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                    • #11
                      Nice sandwich!
                      Becky
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                      • #12
                        Originally posted by Squirrel View Post
                        OMG! That looks amazing. I love the technique as well. You rock sir!
                        Thanks, Cheryl!!

                        Originally posted by tadowdaddy View Post
                        WOW! I'm gonna have to try this!!! for this one!!
                        Thanks T-Daddy!

                        Originally posted by minnbill View Post
                        I'll bet that was good
                        It was!

                        Originally posted by erain View Post
                        Dang Tracey!!! that is some real real real real fine looking elkage there! love mixin the fruit with the meat, whether apricots, or oranges with chicken or pork, and now this.... on da list bro!!! thks for sharing...

                        only question i got... you aint worried about one a them roasts gettin too tender and droppin in the fire??? just thinking a catch grate right below them be good maybe???
                        Thank you very much, E! Re: the drop in the fire - now ya got me skeered! No, I've cooked a PILE of tri-tips in this o'l barrel, and never had any issues. I think it is because it is so hot and quick. I actually didn't let these rest long enough - generally I'll let a TT sit for a good 20 minutes to relax and reabsorb. This was extremely tender, though...but not off the hook tender.

                        Originally posted by Bassman View Post
                        I'll have to say you knocked that one out of the park, Tracey! Let's see if I have some left for a great elk sammie.
                        Thanks, Keith! We have one saved and vacuum packed... be a good late winter's eve snackage that we'll invite ya over for.

                        Originally posted by sweet_magnolia View Post
                        Nice sandwich!
                        Thanks, Becky!!

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                        • #13


                          damn nice shot and a hell of a way to git der tracey.............
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                          it's all good my friend..........

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                          • #14
                            Oh man does that look delicious!
                            I gonna show this one to the wife, we gotta give this a try!
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                            • #15
                              WOW Tracey!!!!

                              That looks way good enough to eat !!!


                              Thanks,
                              Bear
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