- Oct 27, 2012
- 24
- 10
I've not posted for a couple of weeks, but have been active. About 10 days ago I decided to smoke an elk roast:
First, a dry rub with sugar, salt, pepper, fennel, thyme:
Smoked it at about 150F for about 2.5 hours with hickory, then finished with a brown on the grill then indirect heat until it reached temperature:
Served it with a herbed horseraddish chive sauce, and
Sides: broccoli slightly sauteed with garlic, olive oil and just a little fish sauce to bring out the umami and roasted potatoes.
Yum!
If I get the chance, later today I'll post my first bacon experiment and the results of my fist and second attempts at smoking turkey.
Thanks again to everyone here. Fun group and I'm learning much!
First, a dry rub with sugar, salt, pepper, fennel, thyme:
Smoked it at about 150F for about 2.5 hours with hickory, then finished with a brown on the grill then indirect heat until it reached temperature:
Served it with a herbed horseraddish chive sauce, and
Sides: broccoli slightly sauteed with garlic, olive oil and just a little fish sauce to bring out the umami and roasted potatoes.
Yum!
If I get the chance, later today I'll post my first bacon experiment and the results of my fist and second attempts at smoking turkey.
Thanks again to everyone here. Fun group and I'm learning much!
