Moose Rib Eye

[DrMike]

It has been barbeque weather for a couple of weeks (anything above 0 C). So, it was time to work on a few recipes. I made my own rub this week. I started with 1/4 cup of brown sugar (dark brown has richer flavour), adding a generous amount of fresh ground pepper, red pepper flakes and chili powder to play off the sweetness of the sugar. I added salt to taste, a little dry mustard and a dash of curry powder to bring out some of the richness of the sugar. Then I added a generous amount of smoky paprika, which really enriches the flavour of many meat dishes. I used a bit of cumin to make the flavour reminiscent of the Southwest. This was thoroughly mixed and rubbed on the steaks, which were then placed in the fridge for 24 hours. Then, it was time to grill them to perfection. I prefer my steaks to be rare to medium rare, and these were more toward the medium rare. The flavour exploded in the mouth. My, they were some fine eating. I reckon that will become a family favorite.

With the steaks, I had a butternut squash that needed to be used. After cutting the squash into two halves, I microwaved it for eight minutes. Turning the two haves over, I microwaved on high for another eight minutes. While the steaks were grilling, I scooped out the flesh, added a generous dollop of butter, some brown sugar, freshly grated ginger and freshly grated nutmeg and riced the dish until it was thoroughly mixed. Wow! A culinary delight that perfectly complemented the steaks.

The measurements are imprecise as each individual will want to season these according to taste. I like my rub to lend a piquant complement to the sweetness of the sugar, so I am pretty generous with dried peppers and chili powder. I don't like to depend on salt, so I tend to hold back on the salt, favouring other spices for flavour.

Bon appetit.

 

[enfield fan]

That sounds like a plan Stan,me and my crew in Dawson Creek have been using the old hot box alot lately so moose stakes it will be. 8) thanks for sharing Mike.

 

[JD338]

Mike

That sounds really good!

JD338

 

[DrMike]

I used this rub again this week on a moose sirloin. The sweetness perfectly compliments the piquant flavour burst presented by the spices. The secret of full flavour appears to be letting the rub sit overnight or throughout the day. Twenty-four hours ensures that the spices thoroughly flavour the meat.

 

[jmad_81]

That sounds very tastefull! Now all I need to do is find a moose!

Might have to try it on some elk here this week.

 

[DrMike]

jmad_81,

It works well on elk, I can assure you.

 

[jmad_81]

Put this on some elk rounds the otherday... WOW! Will be using it again for sure!

 

[DrMike]

jmad_81,

It makes for some great meat, that is certain. Leave it on overnight for an even richer flavour.

 

[SJB358]

Man, if the chow halls only served chow like this, it would be hard to go home! Those Ribeyes sound really good Mike! Scotty

 

[DrMike]

I'll probably rub some steaks Saturday morning for grilling Sunday afternoon. Again, I think the children will love this, as will the adults. It is certainly a delectable meal when the steaks are grilled to perfection. I only have a little elk left, so I doubt that it will be on elk. However, I still have quite a bit of moose, so likely that will be the meat.

 

[CanuckBen]

Mike,

As I was going through the list of recipes I came upon the Rib Eye thread title and RibE's (bone-in only!) being my favourite cut of the ole cow I had to look at yours - sure sounds delicious!

I've experimented with quite a few rubs myself and if you have a small piece of RE to try one day to see if you like it, add some freshly ground coffee to your rub.

When the steaks will hit the grill the coffee will caramelize and develop a real deep flavour.

Interestingly, it also goes very will with pheasant game, duck especially.

Cheers
Ben

 

[SJB358]

I gotta try this on the deer I have in the freezer. Sounds excellent! Man, now I am hungry again. Scotty

 

[DrMike]

Ben,

I'll try the coffee. I've eaten steaks that had coffee rubbed on them before, and I don't mind it at all. Consequently, I opt for boneless on my wild game as the marrow tends to go rancid quicker than for beef or pork. Plus, my wife doesn't care for the gamey flavour imparted by either the fat or the marrow. Hence, my cuts are boneless.

 

[DrMike]

Consequently, tried this recipe again; it's as good today as when I first posted it. :mrgreen: I used my Traeger grill to give the steaks a bit more smokey taste, using oak wood. This was followed by a Greek chicken (whole roasted) with roasted potatoes coated with olive oil, salt and pepper, lemon juice and oregano. This, also, was prepared on the Trager with oak wood for the smoke.

 

[Palouser]

Come on Dr. Mike, are you really Wolfgang Puck in disguise?

 

[DrMike]

What is a "Wolfgang Puck?"

 

[Palouser]

Sorry, he is a famous chef. Has a bunch of high end restaurants all over the US.

 

[DrMike]

If he hunts, he must be alright. I'm somewhat uncivilized, I fear. At times, I feel as though I am a true cultural Philistine.

 

[6mm Remington]

I'm somewhat uncivilized, I fear.

I think that other's will chime in here Dr. Mike when I say I have to disagree with this statement. Out of all of us knuckle-dragger's on this forum, you sir are the most civilized one among us!! :grin:
David

 

[Palouser]

Agreed!