You guys are such a hoot!@!
This was TERRIBLE! My wife and I had the hardest time getting the moose on a skewer (which broke) so we improvised and used the drive shaft from our now disassembled farm tractor (a nice 1964 John Deere). We tried to use our pig barbecue pit... a disaster! We ended up digging a new hole in our front lawn and filling it with charcoal. (The fire department sent us a letter about that) After finally getting the moose (on the John Deere skewer) over the smoldering coals we realized we were low on fuel (for the tractor). It costs a lot of money in fuel to turn a moose skewer by tractor for 9 straight days! Which, by the way should be noted as an estimate... We calculated (too late): an 800 lb moose @ 10 minutes per pound = 8000 minutes into 60 minutes = 133.33 hours into 24 hours a day = 5.5 days. Our moose turned out very dry. Another note: gut and bleed the moose properly. We made the mistake of trying to clean out the entrails by reaching in through the anus. My wife's arms were just not long enough to reach all the way in... Needless to say I had to resort to other means. A spreader, a hoe and a small rake finally worked. BTW, we also forgot to hose the inside down and drain it before cooking. We thought it a good idea at this point to stuff the body cavity with seasonings and vegetables. We placed all of our harvested onions, celery, carrots, and potatoes inside the moose (next time we'll save some in case things do not turn out). In the end we still ate the whole moose as we had placed our winter provisions into this dish and moose season doesn't open again 'til next year. We froze the leftovers.
You forgot the watercress stuffing!
I used the skewer method, but the limbs were done WAAY before the carcass, so they were a loss. (The Husband is thinking of making a stool or something with them) I couldn't find any Bob's Moose Marinade (that dang store!) so I used Don-Joe's instead, which I know isn't as good, but what could I do? The beer was okay - but we had to fill in with a couple shots now and then since it was taking more like ten days. My souffle fell, and the potatoes burned to a crisp about Day Two, but of course, that has nothing to do with the moose, which was quit flaky and delicious once you got the skin peeled back. Had a nice smoky flavor too, in spit of the fact that the neighbors called the police on Day 5 and we had to haul our act indoors. Thanks!
I actually used a slow cooker. Very moist and tasty. Made about 400 buns. :)
I tried this recipe using the skewer method. Unfortunately, I omitted step 2. the moose was not amused. Maybe after I get out to the hospital I'll try this again. I've got 5 1/2 gallons of marinade to use up.
This is a wonderful addition to my BBQ cookbook. Yes, we BBQed it as my extra giant humongous skillet is still in storage. Unfortunately your prep time is waaaaay off if you're using skewers. Our guests had to spend the night in the garage. I believe you meant 3 cases of beer rather than 3 six-packs. We always drink Kirin which goes with everything: ikook14u take note. All in all this is a fantastic recipe which deserves ten stars.
I'm sorry, but my family just did not like this. I couldn't find moose so used a zebra instead. The recipe doesn't say to skin the animal first so I didn't. We don't like catsup so I omitted it. Also I couldn't find moose marinade so I threw in some Italian dressing instead. Can't figure out why this didn't turn out. What brand of beer was I supposed to drink? Maybe that's what made the difference.
I tried this the other month and it was scrum-tee-us. It does take a heap a cookin' though.