Have you ever wanted to barbeque a moose roast and still have it be tender? We have, and recently cooked a moose round roast on the barbeque that was so tender once we carved it, it was possible to cut it with your fork.
Start out with a moose round roast; it’s not the best cut to be barbequing and it will require moist heat if it were to be palatable.
Remembering a friend telling of how he had cooked ribs on his barbeque and had great results so wondered if we could achieve the same?
The process is quite simple really, and you could likely apply this to any meat that is tough. Cook it with moisture over a long period of time. How much time… we cooked our roast for almost 9 hours on low heat
- Moose round roast 3 pounds
- 1 large onion
- 5 cloves garlic (elephant)
- 1 1/2 cups of barbeque sauce
- Thaw the moose roast in your refrigerator
- Coarse chop the onion
- Peel and slice half of the garlic and mince the balance
- Start with a 8 inch by 8 inch roasting pan and place the moose round roast that you plan to barbeque onto a thin layer of the chopped onions.
- Place the rest of the onions around the roast evenly.
Next sprinkle the onions with the sliced garlic and rubbed the roast itself with the minced garlic.
Followed by pouring barbeque sauce over the roast.
Once this was complete I covered the entire pan with a layer of heavy aluminum foil and took the pan (with the roast in it) outside to my barbeque.
I lit one burner and set it to low heat. Then place the covered pan containing the moose roast barbeque on the other side well away from the heating element.
Close the lid.
Maintain a constant temperature of about 200 degrees Fahrenheit for 9 hours, or until the internal temperature reached a minimum of 140 degrees; or your required doneness.
Serve the moose roast with baby potatoes, carrots, chopped onions and mushrooms. All of which were cooked on the barbeque while the roast was cooking. All the veggies were wrapped in foil; salt, pepper and butter were added and placed directly over the burner that was set on low temperature. About 1 1/4 hours.
Make gravy from the juice from the meat pan and add the onions from the meat pan to the veggie dish.
The barbequed moose roast and the entire dish… well…Delicious
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