Raichlen Grills Elk on The Grillworks wood grill

[@pdayton01]

Dang, that is one sweet carving block. Oh, and the meat looks good too....

[@AdventuresInGrilling]

Raichlen is fantastic. I've been videoing the results of a lot of his recipes on my channel. So far, I think the best was the cuban pulled pork. Yum!

[@hugoNOwhere]

I just bought a Traeger pro series 22. The first thing I "grilled" was chicken kabobs. I can't wait try this with elk or beef loins!! Any suggestions?

[@thebreatheeasy]

looks delicious

[@sklages_82]

Great stuff

[@Laiboy86]

wow, great class...thanks

[@chainlinkdreams]

that big weber kettle in the back, how do like it, I want one but before I spend $1200 on a grill I would love some feedback! thanks

[@hotmojo1]

Boy, that big glass of wine does it for me. That is how you finish your meat.

[@daveh013]

looks really good. I wish it was easier to get meats like elk, moose & so on but if it was farmed like cattle the quality would be perverted. Better to wonder about & hope to try(bear is awesome) & respect the wild.

[@AdamAuxier64]

He should probably explain that this is an Argentinian style Parilla.

[@en20040806]

Looks so yummy ! I'd like to try it (*^-^*)

[@Elementecho]

Elk is the best meat out there

[@redpacaderm]

If elk is the best, why does it have to be wrapped in fat? Not talking shit, I am genuinely curious.

[@wc6975]

moose is actually better flavor...

[@spkalldayforever]

heads up, 145 isn't medium rare

[@rueridge7597]

AmericanMade no he's not he's a douche bag. He's nationally recognized on PBS and other douche bag networks. He's a joke on professional and amateur barbecue circuits. Only dumb fuck liberals and yuppies follow him

[@danielm4114]

@MagnaCarta No, it ain't...130-135 for medium rare, 140-145 for medium. Maybe its hard to tell the difference with your tongue so far up Raichlen's ass.

[@KandaceKaneBeauty]

is there a substitute I could use for wine/alcohol to break down the fibers? I don't want to use alcohol in cooking.

[@redpacaderm]

Usually something vinegar or citrus based.

[@Woadyn]

KandaceKaneBeauty yes you can. You can use honey if you prefer imparting a sweet note or you can use Pineapples which I personally love to use. They possess the enzymes that break down meat and act as a wonderful tenderizer

[@davescookingshow]

Does this guy now anything about beef. Why in the fuck do you need to add tenderness aka fat to the tenderest part of the cow. It's in the fucking name for christ sakes tenderloin. Elk sure but elk is one whole hell of a lot leaner then a cow that's been raised for slaughter.

[@bennynemo1400]

hello?!?!?!? this guy's known for grilling... sry to burst ur bubble, but i approve soley in his grilling skillz

[@davescookingshow]

Okay then answer me this why do you need to tenderize the tenderest part of the cow. Steven is nothing more then a face of grilling he doesn't actually have that many skills and yes I can prove this

[@bennynemo1400]

ok keep on believin that buddy, ur a troll who cant even realize that ur a bunch of bullshit... your success hasn't been proven and justified over and over through shows, books, and word of mouth... you're not better unless there is documentation of ur accomplishments on PAPER... a hard copy set in stone is stone cold hard evidence of hardwork and is congratualated by respect... he's a big name in cooking, and i bet ur just jealous and in need of an argument!!!!!!!!!!!!!

[@davescookingshow]

Really because in a burger video I did proved him to be a moron that didn't know what in the hell he was talking about and yes that's that hard evidence that you were talking about. Hell just because you have a book doesn't mean that you know jack about grilling. Look at Rachel Ray she doesn't know shit about food yet she has cook books. Look at Gwenthy Paltrow she has fucking cook books. Stevey has staff chefs on his show. They do all the cooking and give him the recpies all he is is a goddamn face. Against someone like Gordon Ramsay he'd crumble in a second and a half.

[@davescookingshow]

If you think you need to tenderize a tender loin\ then you have some serious problems. It'd be like tenderizing a ribeye