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
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
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