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james275
Joined: 21 Feb 2007
Posts: 16
Location: Battle Ground WA
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 Posted: Sep 03 2007 Post subject: Moose Roast??? Moose Ribs??? |
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I have been asked to throw some Moose roast and Moose ribs on my Texas (Klose style) BBQ Pit. Cuts are pretty small three to four lbs. Has anybody tried this and how about a few suggestions.
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elk
BBQ Fan
Joined: 19 Jun 2006
Posts: 328
Location: St. Louis
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| Posted: Sep 03 2007 Post subject: |
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| It really depends on if the meat was taken proper care of in the field. I've only had Moose once, but as I recall it was quite rich as compared to beef or even elk. A good brisket or beef rib recipe would be where I'd start. Good luck and let us know what you come up with. |
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ceedubya
BBQ Pro
Joined: 12 May 2006
Posts: 669
Location: Helena, MT
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| Posted: Sep 04 2007 Post subject: |
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| All the moose meat I have tried has been excellent. Game meat is typically much leaner than grain fed livestock. I would worry about it drying out too much. Maybe a bacon wrap is called for? |
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Sep 04 2007 Post subject: |
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| ceedubya wrote: | | All the moose meat I have tried has been excellent. Game meat is typically much leaner than grain fed livestock. I would worry about it drying out too much. Maybe a bacon wrap is called for? |
yup, very lean indeed. you got a very good chance of drying that thing out if not careful.
I would consider larding the roast, or wrapping it in bacon or salt-pork, and also cooking at a higher temperature for a shorter period then what you are used to doing with the fat-laden pork we usually do.
I would lean towards doing this in a weber kettle with semi-direct heat maybe. add some wood for flavor, and cook it hot and fast to sear & seal that roast to keep the preciuos few juices inside of it.
or;
Coat it with Blk pepper, Kosher salt, and lea & perrins. get a cast-iron pan smoking hit with veggy oil or bacon fat, sear the roast on all sides in that, and then toss the whole deal in the smoker, pan & all. add some root veggies for the last hour of cook time and make a gravy out of the pan drippings.
if you try to do it like pork, it will be dryer than a popcorn-fart, and probably taste about the same!
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