Tweet
Gosh, I got back to the smoker finally and had a mission in mind. I had a 2# elk round roast in the freezer but I didn't know what that really entailed. I defrosted and it was a roast that had been tenderized and cut into 4 pieces, like a steak but not a steak if that makes any sense. It was good and bloody though. So, I figured I'd truss it up with some butchers twine and smoke it. First, I covered it in some Garlic/Rosemary/EVOO paste. Smoked it with apple wood at 225° until it hit 135°.
Cut the string and sliced it up. It stayed together nicely and was tender and moist. Not much fat on elk so it's like dealing with venison.
Used a butter/Dejon mustard mixture, some mayo, cameralized onions, and some Hot Chow Chow relish. Japs were added on request.
Added some garlic potatoes and it was dinner.
Will do this again with steak. Thanks for Looking.
Cut the string and sliced it up. It stayed together nicely and was tender and moist. Not much fat on elk so it's like dealing with venison.
Used a butter/Dejon mustard mixture, some mayo, cameralized onions, and some Hot Chow Chow relish. Japs were added on request.
Added some garlic potatoes and it was dinner.
Will do this again with steak. Thanks for Looking.
Comment