Burger Seasoning

This is a pretty basic seasoning for burgers. I usually make up a batch and keep it in an airtight container to refill shakers as needed.

Burger Seasoning

1 C. Sea Salt

1/4 C. Black Pepper

1/4 C. Garlic Powder

1/4 C. Onion Powder

Place all ingredients in a food processor.

Pulse the spices until combined.

Store in an airtight container.

Slow Roated Pulled Elk

     As the tourists begin to go back to their lives in the cities, locals gather to have a beer and swap tall tales about "the one that got away".  Many of those gatherings revolve around food. Since we have world class game, in many cases quite literally right outside our door, we can pull out a prime Roosevelt Elk roast to share with friends over growlers of Arch Rock.

Slow Roasted Pulled Elk

5 to 7 Lb. Elk Roast

(Any large roast portion will work)

3 Lbs. Yellow Onions

2 Lbs. Apples

1 Quart Apple Cider

10 Peppercorns Cracked

4 Cloves

2 Bay Leaves

Sea Salt to taste

Break out the trusty roasting pan.

Peel, quarter, then slice the onions.

Peel, core and slice the apples.

Make sure the onions are all broken up.  The idea is to create a bed for the roast.

Place the roast on the bed of apples and onions.

Make a pique for the spices and randomly place it in the pan.

Pour the cider in.

Roast covered at 300 degrees for 3 hours.

Continue roasting uncovered, basting occasionally until roast begins to fall apart.

Usually an hour.

Nearly all of the liquid should have evaporated by now.  A 1/2 cup or so will likely remain.

Pull apart with tongs or forks.

Remove the pique

Mix the meat and the rendered onions to evenly combine.

Dress with Rogue River Blackberry BBQ Sauce

https://davidbriggspdx.blogspot.com/2017/08/its-grilling-season-aftter-all.html

For a little added dimension, you can add coleslaw on top of the pulled elk for a dressed sandwich.

https://davidbriggspdx.blogspot.com/2017/09/coleslaw.html

I like to use a nice hard roll for pulled meat sandwiches.

Rogue River Blackberry BBQ Sauce

Rogue River Blackberry BBQ Sauce

Delicious on wild game from Salmon to Elk

4 C Wild Blackberries (seeded)

1 C Orange Juice

1 C Tomato Sauce

1 Bulb Roasted Garlic

1teaspoon Pacific Sea Salt
1/4 C Balsamic Vinegar 

1/4 C Brown Sugar

Cayenne to desired heat level.

Berries can be seeded by mashing and sieved through a wire screen strainer, or chinois

Combine all ingredients and simmer over low heat until reduced to your desired thickness.

Sauces are really subjective. Some like it thicker than others.

A thinned sauce could be mopped over a whole roasting hog, or perhaps even pit roasted elk.

A thicker sauce could baste grilled salmon, or chicken. Ideal for game birds such as quail or chukar.