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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Moose Roast?
After a successful hunt in Northwestern Ontario, I've got about 300 lbs of
roasts, steaks, and burger in the freezer. I tried a chuck roast yesterday at 350 degrees for 6 hours with a rub and glazed with sauce right before the end. The ends of the roast were extremely tender and flavorful, but the inside, while fully cooked, was still rather tough. Thoughts? Longer time? Brine it? It didn't dry out at all, but it was fairly chewy. I've done moose roasts the old fashioned way -- throw it in a pot with potatoes, onions, carrots, and wine and it comes out rather nice. -- Greg Leman Carolina Sauce Company, Inc. http://www.carolinasauce.com A wide variety of sauces and specialty foods over the web. |
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Moose Roast?
"Greg Leman" > wrote in message m... > After a successful hunt in Northwestern Ontario, I've got about 300 lbs of > roasts, steaks, and burger in the freezer. I tried a chuck roast yesterday > at 350 degrees for 6 hours with a rub and glazed with sauce right before the > end. > > The ends of the roast were extremely tender and flavorful, but the inside, > while fully cooked, was still rather tough. Thoughts? Longer time? Brine > it? It didn't dry out at all, but it was fairly chewy. > > I've done moose roasts the old fashioned way -- throw it in a pot with > potatoes, onions, carrots, and wine and it comes out rather nice. What was the internal temp? I'd treat a game chuck like a butt, low and slow or braise/stew. Was it the whole chuck or some smaller part, I'm vibing a large piece of meat here. -Hound |
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Moose Roast?
> What was the internal temp? I'd treat a game chuck like a butt, low and slow > or braise/stew. Was it the whole chuck or some smaller part, I'm vibing a > large piece of meat here. > > -Hound > > It was a 4-5 lb piece. Internal temp was 170. -- Greg Leman Carolina Sauce Company, Inc. http://www.carolinasauce.com A wide variety of sauces and specialty foods over the web. |
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Moose Roast?
"Greg Leman" > wrote > > > > > It was a 4-5 lb piece. Internal temp was 170. Well with butts and briskets and the one 1/4 chuck I cooked I go to 185-190. Butts stall for a few hours at 170ish while the collagen melts. -Hound |
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