Page 3 of 3 FirstFirst 123
Results 21 to 30 of 30

Thread: Roasts?

  1. #21
    Senior Member
    Join Date
    Jan 2014
    Location
    Northern, Ohio
    Posts
    161
    Thanks
    267
    Thanked 49 Times in 43 Posts
    Congratulations
    292
    Congratulated 5 Times in 2 Posts

    Try the Crock Pot Mississippi Roast- if you google it you will see the recipe.

    My wife makes it with a regular roast, and then this past year I tried it with a Venison roast.. Excellent.

  2. #22
    Senior Member
    Join Date
    Dec 2011
    Location
    Carlin, NV
    Posts
    1,141
    Thanks
    233
    Thanked 245 Times in 208 Posts
    Congratulations
    441
    Congratulated 153 Times in 20 Posts
    Found an elk roast in the freezer that I did not know I had. Ended up asking and searching online and came across this pastrami recipe from Cabela's. Now I will ALWAYS have at least one roast from anything I kill as this was the most amazing lunch meat I have ever had. Give it a try:

    https://www.cabelas.com/category/CWC.../580910580.uts

  3. #23
    Junior Member
    Join Date
    Jan 2019
    Posts
    5
    Thanks
    0
    Thanked 3 Times in 1 Post
    Congratulations
    0
    Congratulated 0 Times in 0 Posts

  4. The Following 3 Users Say Thank You to Jean123 For This Useful Post:


  5. #24
    Senior Member
    Join Date
    Apr 2016
    Location
    idaho
    Posts
    3,213
    Thanks
    1,364
    Thanked 1,674 Times in 1,068 Posts
    Congratulations
    586
    Congratulated 119 Times in 50 Posts
    Quote Originally Posted by Jean123 View Post
    way overcooked and I could have done without him beating his meat.
    AS GOES THE CHURCH, SO GOES THE NATION


    tolerance of the nation ,makes the nation an obamination !

  6. #25
    Senior Member
    Join Date
    Jan 2018
    Location
    Arizona
    Posts
    955
    Thanks
    292
    Thanked 249 Times in 199 Posts
    Congratulations
    142
    Congratulated 6 Times in 6 Posts
    Take a good /medioicre roast and cover it in course salt.let rest 1hr
    Salt pulls juices out in first 1/2 hr and re-distributes second half hr.
    Burn on grill 3 min. per side.Finished is Rare.Cook as Tacos/borritos.
    Beef and eggs.Try it,good Stuff!

  7. #26
    Senior Member
    Join Date
    Jan 2018
    Location
    Arizona
    Posts
    955
    Thanks
    292
    Thanked 249 Times in 199 Posts
    Congratulations
    142
    Congratulated 6 Times in 6 Posts
    Broke down and bought a Prime rib.Cooked it on
    the grill,and smoked it with Cherry chips...Excellent!

  8. The Following User Says Thank You to dirtclod Az. For This Useful Post:


  9. #27
    Senior Member
    Join Date
    Apr 2016
    Location
    Cedar Rapids, IA
    Posts
    838
    Thanks
    1,295
    Thanked 330 Times in 218 Posts
    Congratulations
    0
    Congratulated 50 Times in 18 Posts
    Quote Originally Posted by dirtclod Az. View Post
    Broke down and bought a Prime rib.Cooked it on
    the grill,and smoked it with Cherry chips...Excellent!
    Broke down?

    Sounds pretty good to me!

    Sent from my SAMSUNG-SGH-I337Z using Tapatalk

  10. #28
    Senior Member
    Join Date
    Jun 2015
    Location
    Southern Indiana
    Posts
    542
    Thanks
    61
    Thanked 191 Times in 154 Posts
    Congratulations
    68
    Congratulated 98 Times in 26 Posts
    Not really a "roast", but I pounded out both breasts from my spring turkey with the meat hammer to about the size of a large Frisbee and about 1.5" thick, seasoned with garlic/herb seasoning, wrapped in bacon, and roasted on a rack in the oven last night. It was melt in your mouth good/cut with a fork tender.

  11. The Following 2 Users Say Thank You to LCH For This Useful Post:


  12. #29
    Senior Member
    Join Date
    Dec 2011
    Location
    Carlin, NV
    Posts
    1,141
    Thanks
    233
    Thanked 245 Times in 208 Posts
    Congratulations
    441
    Congratulated 153 Times in 20 Posts
    Quote Originally Posted by LCH View Post
    Not really a "roast", but I pounded out both breasts from my spring turkey with the meat hammer to about the size of a large Frisbee and about 1.5" thick, seasoned with garlic/herb seasoning, wrapped in bacon, and roasted on a rack in the oven last night. It was melt in your mouth good/cut with a fork tender.
    Didn't happen if there isn't any pictures!!

  13. The Following User Says Thank You to tdub24 For This Useful Post:


  14. #30
    Senior Member
    Join Date
    Mar 2014
    Location
    Ohio
    Posts
    3,584
    Thanks
    2,434
    Thanked 1,845 Times in 1,303 Posts
    Congratulations
    774
    Congratulated 282 Times in 93 Posts

    There was a good recipe in the last issue of Bugle Magazine. I tried it yesterday and it was awesome.
    It was meant for a roast, but I used it for tenderized elk steaks. YUMMM MIEEE!

 

 
Page 3 of 3 FirstFirst 123

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •