Wifey is cooking an elk roast today and looking for a new trick or two. Lately, our elk roasts in the crock pot have turned out on the dry side, no matter how low and slow we cook it.
Any suggestions and words of advice would be appreciated!
Here's how I used to do it � with
any good eatin' meat, not just elk! � beef, antelope, sheep, wild boar � for years.
All came out
just right! Never a flub!
There's nothing especially magical about the timing � this is the way that fit my work schedule at the time.
� After supper, put the meat in the crock pot. Just the meat. Nothing else.
� In the morning, turned the crock pot off just before going to the office.
� At lunch time, put the meat on a platter, poured the broth into a jar, threw the bone, fascia, blood vessels, nerves �
all the junk � into the trash. Picked the muscle tissue apart and returned the shredded lean meat to the crock pot. If we were going to have guests who didn't like spicy food, I put some of the shredded meat in an aluminum pie plate on top of the other meat.
Stirred a bottle or two of Kraft barbecue sauce (some times hickory-smoked, some times mesquite-smoked) into the meat. Turned the pot back on and went back to the office.
� At supper, served on large buns, open-face, with the usual variety of side dishes. I especially liked dill pickle. Never tried cheese, come to think of it, but that ought to go well, too.