Smoked Rack of Elk | Big Game Cooking
Автор: Captain Ron Cooks
Загружено: 2020-04-16
Просмотров: 3719
I’m a huge fan of red meat, so when I got the opportunity to cook this beautiful elk rack, I jumped all over it. It was easy to prepare and cook and the family really enjoyed it. I was really afraid that it was going to have a really gamey taste but it didn’t! Woohooooo!
I made an herb butter and rubbed the whole roast with it and let it sit for a few hours before cooking. It cooked indirect until it hit 130° (actually 131°). Then I rested it for about
10 minutes and then reverse seared it on the MiniMax at 500°.
I used my new Big Green Egg Bokashi Steel 8” chefs knife to slice it and the same steak knives when we ate it
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