Results 876 to 900 of 1101
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06-15-2022, 04:32 PM #876
that ain’t Modesto
I didn't believe in reincarnation when I was your age either.
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06-15-2022, 04:37 PM #877
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06-15-2022, 07:18 PM #878Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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06-15-2022, 07:28 PM #879Registered User
- Join Date
- Oct 2012
- Location
- Mount Cain
- Posts
- 30
Anyone with some tips for low and slow with lean cuts? Usually do steaks hot, and the obvious ribs, butts, brisket slow; but i have a bunch of elk roasts i would like to do slow and don’t want to turn to leather. Thanks
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06-15-2022, 07:35 PM #880
Singe, olaf
j'ai des grands instants de lucididididididididi
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06-15-2022, 07:35 PM #881
I don't get why people do elk roasts. And this is coming from someone who has butchered and harvested elk for 20 years.
Carpaccio, tartar, or jerky. Or cube them and a wicked hot sear for kabobs after a chimmichurri marinade. Save the roasts for pork or beef IMHO.
Sorry it didn't answer your question. Pot roast maybe?
I had a venison tartar in a restaurant a week or so ago that blew my mind.Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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06-15-2022, 07:46 PM #882
I love elk. It can’t be overcooked.
A few years ago I bought a prime rib from a good butcher. I asked him how to cook it. Thinking hot oven to sear, and then turn it down. He said the opposite. Showed me the book it came from. I could Google it but nah.
Point being, set your oven as low as it goes. Then wait it out until the meat temp is almost perfect.
Let it rest 10 or 20 minutes
pull the meat internal temp 10 or 20 degrees early and fire the oven as hot as it gets. And crispy the outside after it rests.
Haven’t done an elk roast this way, but I don’t see why it wouldn’t be delicious. Prime rib old school always has that gray outside. Reverse cooking is perfect.
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06-15-2022, 08:01 PM #883Registered User
- Join Date
- Oct 2012
- Location
- Mount Cain
- Posts
- 30
I usually do them in a slow cooker and they turn out great, very moist; but want that smoke taste!
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06-15-2022, 08:54 PM #884
I haven’t done it with elk but put it on the smoker at your lowest temp like 200, pull it when it got to 130, and sous vide it at 130 a few more hours, let it cool, then throw it back on the smoker for 30 minutes to warm it up and finish it. You could also wrap it in foil and towels and put it in a good cooler if you don’t have a sous vide. But that’s just like my opinion, man.
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06-15-2022, 10:18 PM #885Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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06-15-2022, 11:08 PM #886
JFC you are an idiot.
Elk cannot be overcooked. There’s not enough fat to go past medium rare at most.
But. If you want it well done. Boil it for three days. Irish stew styleeee.
Fuck dude. You claim to be sober but keep going off on late night ragers.
PS. Get off my lawn.
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06-15-2022, 11:11 PM #887Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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06-15-2022, 11:18 PM #888
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06-15-2022, 11:26 PM #889
How many people here, with a really nice piece of elk, that probably someone gave you, have let that go even one minute over and regretted it? And then learned from their mistake and treated it differently with a bit more attention and it melted in your mouth with a(n) umami that you will never forget?
But, apparently from our resident expert, you can never overcook it, and I assume with any other flesh that doesn't have a fat content that is normal at your grocery store.
Maybe that is the reason why amazon uses so much cardboard? I don't know. I just spend months every year stalking and harvesting and butchering them for myself and other families and years cooking and eating them.
WTF do I know? Meh, internet proved me wrong. Buy BTC.
There’s not enough fat to go past medium rare at most.Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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06-15-2022, 11:35 PM #890
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06-16-2022, 04:08 AM #891
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06-19-2022, 07:39 PM #892
Another successful baby back rib artery clogging session.
Bones just slid out.
Traeger ribs 3-2-1 process is fool proof.
Happy Father’s Day you mother fuckers.
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06-19-2022, 07:46 PM #893
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06-19-2022, 08:02 PM #894
Hell yea!!
Nice
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06-19-2022, 08:24 PM #895
I also did ribs for the first time recently using the 3-2-1 and they were fucking amazing and got me laid. By my wife. They were that good.
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06-19-2022, 09:17 PM #896User
- Join Date
- Oct 2003
- Location
- Ogden
- Posts
- 9,164
Ha, I did the 3-2-1 today too.
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06-19-2022, 10:48 PM #897Registered User
- Join Date
- Oct 2004
- Location
- Seattle
- Posts
- 3,767
Dude, now I feel like I missed out. 3-2-1 have never let me down. I'm on the road so no smoker, but did have a grill so I had a nice Tomahawk for Father's Day.
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07-15-2022, 07:05 AM #898Registered User
- Join Date
- Oct 2015
- Posts
- 2,879
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07-15-2022, 07:41 AM #899
Anyone ever replaced an igniter on a green mountain smoker? There’s one for sale with the igniter out.
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07-15-2022, 02:08 PM #900
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