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Elk backstrap Chateau style

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  • Elk backstrap Chateau style

    I had a nice slab of elk backstrap my buddy gave me so it was called to duty for today's dinner. It was big enough I cooked it like a chateaubriand roast. I trimmed some silverskin then gave it a generous coating of MH JAB before it went into the 133°F bath. It had a nice 4 hour rest in the bath to get to know the JAB.

    I fired the Webbah up with the Vortex and also grilled some white nectarines for dessert. I patted the roast dry and gave it a nice coating of Tatonka Dust. It got a 1 minute sear per side and it was off to the plate. I also steamed some broccoli and cauliflower to round out the meal. Overall a nice healthy and very tasty dinner.


  • #2


    Awesome!

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    • #3
      Nice plate and a good friend!

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      • #4
        Originally posted by barleypop View Post
        Nice plate and a good friend!
        I’ll say! At a request I did elk strap ...shudder... jerky once for a bud. He said I could keep some..so I sliced off 2 steaks before cutting it up.
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          I love elk, and that's a nice plate! Looks grate bro!


          Drinks well with others



          ~ P4 ~

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          • #6
            Yep, he is a good guy. I built his muzzleloader for him and loaned him mine for his Dad to use on the hunt.

            Thanks all for the points and kind words.

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            • #7
              That looks REAL tasty!

              You got better friends than I do! only ever seen elk in the butcher shop....for $39/lb! Walk on bye....
              Mark
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              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                OMG--That looks Freaking Fantastic, AJ ---

                Absolutely Perfect !!

                Bear
                Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                Mom & 4 Cub litter---Potter County, PA:

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                • #9
                  Well Done Sir... Well done..
                  Ken


                  I Should Have Been Rich Instead Of Being So Good Looking

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                  • #10
                    Thanks all! I can say the looks were not deceiving.

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                    • #11

                      That is one damn fine looking plate AJ! Love me some good elk strap!
                      ~ George Burns

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