Smokers, grills, and BBQs. What are you cooking?

[~mikey b]

that ain’t Modesto

[GiBo]

that ain’t Modesto

It's portable, bro. Mendocino.

[MakersTeleMark]

It sounds like nobody has tried one of these yet. but instead of saying that it's like i bought a house with an electric charging port and i am considering getting a hyundai kona to commute and you're telling me that it's just no big deal to fill up once a week instead.

guess it's been awhile since you lived in an apartment in the northeast and walked to the grocery store to get your stuff two bags at a time!

I mean, can you even get up madame g’s these days?

It's been decades since I walked out of a grocery with more than 1 bag. And I lived in Boston for years and would hit the veg store every day after work. Then once every couple months toss a few ribeyes and pork loins in the bag from bjs.

[Olaf Metal]

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

[ex-powderbroker]

Singe, olaf

[MakersTeleMark]

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

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.

[Core Shot]

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.

[Olaf Metal]

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.

I usually do them in a slow cooker and they turn out great, very moist; but want that smoke taste!


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[neufox47]

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

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.

[MakersTeleMark]

I love elk. It can’t be overcooked.

You are an idiot who has never cooked elk. You are the problem with the internet.

Again, you are a fucking idiot. STFUYFM. I wouldn't even give you some of my elk to prove my point because you are worthless compared to that animal.

[Core Shot]

You are an idiot who has never cooked elk. You are the problem with the internet.

Again, you are a fucking idiot. STFUYFM. I wouldn't even give you some of my elk to prove my point because you are worthless compared to that animal.

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.

[MakersTeleMark]

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.

Tell me how many elk you have in your freezer and, again, STFU. And tell me how many years you have cooking for a living. And then GTFO.



I am anxiously waiting for your coming out party you fucking prick.

[J. Barron DeJong]

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.

When you say ‘can’t be overcooked’ do you actually mean ‘don’t overcook it, or it will be shit’? Cause it sounds like maybe that what you’re trying to say, but the wording is a bit shit if that’s what you mean.

[MakersTeleMark]

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.

Wow, congrats on your homeschooling diploma.

[neufox47]

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.



Wow, congrats on your homeschooling diploma.

As much as I’d like to pile on Coreshot this maybe one of the better internet two people talking pst each other incidents I’ve ever seen. Coreshots wording was shit though. Guy needs to read “Eats shoots and leaves”.

[Core Shot]

As much as I’d like to pile on Coreshot this maybe one of the better internet two people talking pst each other incidents I’ve ever seen. Coreshots wording was shit though. Guy needs to read “Eats shoots and leaves”.

Heh.
Yeah, “can’t” wasn’t the right word. You can overcook elk. And it becomes shoe leather.

I’d like to call a truce with mtm
Sounds like he has a freezer full of elk. Which is someone I would like to be my friend so I can come over for dinner.

[AK47bp]

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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[tgapp]

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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first time cooking ribs and I did 3-2-1 as well

bones slid right out, amazing

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[AK47bp]

first time cooking ribs and I did 3-2-1 as well

bones slid right out, amazing

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Hell yea!!

Nice


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[adrenalated]

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.

[zion zig zag]

Ha, I did the 3-2-1 today too.


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[phatty]

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.

[alias_rice]

A little brisket porn from a few days ago. Dinner time got moved up on me so I smoked it at 275 instead of my usual 245, but it was still good.

[neufox47]

Anyone ever replaced an igniter on a green mountain smoker? There’s one for sale with the igniter out.


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[sb]