Friday, February 15, 2008

Food Question

Okay meat people. Quick question re: Eh-Vegas. This may just be for my sake of "talking" it out.

Any preferences on the roast? Current options are:

Sirloin Tip
Eye of Round
Top Sirloin

Bearing in mind that it's elk, and therefore incredibly lean (ie.- ZERO marbling). All three make a decent oven roast. The trick lies in not overcooking, especially since I'll be doing multiple roasts simultaneously (tend to come in a 3lb range.. with 14+ people coming to dinner so far, that means 3 roasts likely).

Right now, I'm leaning towards the top sirloin. Eye of round tends to be tougher. If I was slow-cooking instead of oven-roasting, then this would be fine. Sirloin tip is also tougher than top sirloin, and not as textured. This leaves the top sirloin, where the only major drawback is that it can be touchy and easy to overcook. That said, I'll be monitoring the temperature constantly, so it shouldn't be an issue.

So at the moment, top sirloin is the leader. Any objections?


Riggstad said...

Top Sirloin is GOOOOOOLLLDDD!!!

BamBam said...

THANKS! I'm starving now!

You could feed us the hooves and we'd probably be OK with it!

OhCaptain said...

Too bad you don't have a smoker for an option. The key to preparing this I think is low heat for a longer period of time. Smoking can be ideal for that if you know what you are doing.

As far as roasting, try to find the cut that has at least something resembling fat in it. I know its lean, but people will like it a little better if you can find a wee bit of the white stuff.

Astin said...

Yup, low heat, long time. No smoker, but I'll be doing the roast at 200, and crankin it up at the end. Turned out pretty well last time I think. Fat is minimal no matter what, but elk is a very flavourful and tender meat, so it really isn't missed. The top sirloin should be about as fatty as it gets anyway on game.