Chef

I find myself waiting to read Joshs response in seeing your Mexico buck from this season!!

HUGE congrats again Keven! Beautiful buck you found in Mexico! I bet Justo was happy for you guys as well

Sounds AWESOME! I love Vietnamese Pho.

Fantastic Amanda! We have been doing the same with ground elk and its soooo delicious!

Its okay to season and hold. Just make certain you use NO SALT and NO SUGAR in your seasoning as this will dehydrate your meat if left for so long.

Hey Orlin, if it fits in your oven, it will cook fine. Depending on whether your oven is convection (has a fan that circulates the hot air as it cooks) dictates the cooking time per pound. Give me a call if you have any pending issues.

Hi and thanks for the great questions! To answer your first question, the answer is dependent on what type of smoking you will do. Will you smoke from start to finish? If so, no need to sear the roast. The smoking process will impart color and flavor onto the outside (and impregnate within). or Will you finish smoke (I do this a lot) your roast after you have come close to your desired temperature. *This is what many Asian restaurants do with their Peking duck. If this is the case, yes, you would sear and roast as before, then finish in the smoker for a shorter time, only giving a light smoke flavor. To answer your second question, 120-125 is your removal temp. Depending on the size of your roast, you are correct in stating that your final internal temperature will be higher. I try and shoot for 135 degrees FINAL internal temperature. Keep in mind that the ends of any roast will be cooked to higher temps allowing more well done cuts to your guests. I hope this helps! Happy Cooking and Merry Christmas to All!

. Prepared an 8 lb boneless, tied, rib roast yesterday evening. Here are some tips to remember... Sear the roast first, then season it with your rub. That way the rub doesn't burn during the searing process. I cook it 18 minutes per pound in a pre-heated 350* (non convection mode) oven. Let it rest at least 10-15 minutes before slicing. This goes for turkey, chicken, basically any roast. Here is what I started with... Preparing the rub with fresh rosemary, cracked black peppercorn and kosher salt, all in olive oil. Getting the pan nice and hot over mesquite. I like to do this outside as it is easier to clean. Plus I was grilling some other things. (btw, I did season and rub the roast lightly with kosher salt, cracked black pepper, and olive oil. I rotate and turn the roast often making sure I hear that "sizzle" constantly. Don't forget to stand the roast up and sear the ends! All seared up nicely and ready for the rub. Rub mixture on, now ready for the oven. Here is the roast after it's out of the oven resting. The juices re-distribute in the cells and cool down a bit. That way the roast won't "bleed out" when you slice it. Slicing it up and ready to eat! (notice that no juices were lost as I sliced it?) Hope everyone enjoys a great holiday meal or two. It's one of the best parts of life for me. .

http://www.coueswhitetail.com/forums/topic/29412-the-perfect-rib-roast/?fromsearch=1 http://www.coueswhitetail.com/forums/topic/22895-prime-rib/?fromsearch=1

You could cook the meat in a pressure cooker. I have had stellar success cooking elk this way albeit cutting the meat up in chunks. If you want to cook the brisket whole, I suggest brining it overnight first. Then braise it in your sauce of choice until fork tender. (In a little liquid, covered, cooked at lower heat for extended period of time)

Happy Birthday partner! I hope you have a great one. 😉🍺

Happy Birthday!! Enjoy your steaks and say hi to Paul! (Hope he feels better soon)

Congratulations again Christian! Man, those are some beautiful pictures!

GREAT GREAT GREAT story! CONGRATULATIONS Syd!!! Way to go girl! Sweet pictures and rifle.

Congratulations on your bull Lance. Way to get it done. It is great to see you fulfill your goal of taking a bull with that rifle.

Congrats again partner! It was great to share another hunt with you, Jimmy, and Keith again! Heck of a bull, I think you knew how happy I was the minute I saw him on the ground! The mass is UNBELIEVABLE and carried literally all the way through the main beam to the tips. Stud bull. I was comparing notes and if your bull had the same width as Growler, your bull would hit 390. Whale tail city!

What a story and what a hunt!! Congrats on taking a bull. Loved the play by play story. You got into action quite a bit!

Great taxi work!! 😉 Beauty of a buck Phil. Congrats again!

I'll take it for $300. Shoot me a PM and we can arrange for the transfer. Thank you.

Still available? What is the length of pull on the stock?

I just sent you a PM.

My heart sank when I read your post Doug. Rica lived a life many dogs would yearn to have. You gave her a great life Doug. She was lucky to be your companion. My deepest condolences.

Congrats again guys on a spectacular hunt. A lot of guys I have been talking to had a VERY tough hunt down there this year. You guys did great and had FUN dropping some phenomenal bucks! Loved the video partner!

Thanks for the heads up Tom! 5guys, I sent you a PM. I can assist you via email and get you some info.

The most beautiful typical I have ever seen. Congratulations!