I would like to either hot smoke and cook, or cold smoke then finish up on the Bar B Q a half of dozen moose steaks. Has anyone ever done this, and if so what method worked for you?
I've never tried it with moose steaks, but with beef steaks the basic idea is to cold smoke with 20-40 minutes of smoke, wrap in plastic wrap (or vac-seal), cool in the frig overnight and then onto the grill the next day. IMO steaks should be grilled with direct heat, not indirect heat like the Bradley, so i would not recommend hot smoking.
Smoked, grilled moose steaks sure sound good! Let us know how they turn out!
You can do the hot smoke for an hour or so and then straight to the grill to finish. I'm with An8 never done moose, but I think it would work the same.
C
Thanks! I think I will try the hot smoke idea then finish on the grill. I let you know how it turns out.
Please don't take me the wrong way but in Kentucky a moose steak is so unheard of. What does moose taste like and don't say it tastes like chicken.
KyNola
Ky, a Moose or Elk steak can top a Fillet Mignon in my book!
So it is comparable to elk? I love elk.
Thank you. Grilled elk tenderloin with a blackberry glaze and a big Cabernet glass of wine. Heck yeah!
KyNola
Believe it or not, this was a prairie moose, grain feed and tasty. Here in southeastern Alberta they have a pretty easy life, no predators and lots to eat. The only problem is that sometimes it gets pretty dry here so all the potholes and some sloughs dry up.