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Contest: How Would You Cook A Mammoth?

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July 09, 2012

Contest: How Would You Cook A Mammoth?

By David Draper

In case you missed it, NPR recently celebrated “Meat Week,” a series of articles and news reports about meat consumption in America since the turn of the previous century. Among the interesting reports and anecdotes is a friendly jab at the current diet fad of eating like a caveman. Called the Time Traveler’s Cookbook, the illustrated history of eating meat uses archaeological evidence and historical data to reconstruct mock recipes for a number of dishes from gazelle tartare to caveman steak.

Among my favorites is the guide to pit-cooking a woolly mammoth, which is rooted in an actual 25,000-year-old cooking site excavated in the present-day Czech Republic. As much as I’d like to try mammoth meat, I’m not sure pit cooking one would be my first option. For one thing, it would require digging a really big hole and the cooking with hot rocks things scares me a bit ever since I witnessed a river rock explode in a campfire.

No, I think I’d start with the backstraps and grill them over hot fire, before moving them to an impromptu smoker built from willows and the mammoth skin. And, in true Czech style, they would be served with dumplings and cabbage.

As good as that sounds, I’d like to hear your go-to recipes for woolly mammoth. Give me your best idea and the winner will receive a cast-iron grill pan from Camp Chef. Have your entries in by 5 p.m. (MST) Sunday, July 15, to be eligible.

Comments (37)

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from northernminneso... wrote 1 year 40 weeks ago

It would depend on what season, but since it is summer I'd go with ribs on the grill (charcoal). Judging by the size of the ribs on the skeleton I think that a bbq rub would go better than a sauce (I think that the flavor seeps into the meat better that way), but that is just me. Since the grill is already going why not grill some corn on the cob and add baked beans for sides. A cold beer to wash it down and a blackberry cobbler with ice cream for dessert.

+1 Good Comment? | | Report
from dutchkas wrote 1 year 40 weeks ago

Simple. We all love Beer Can chicken. I suggest Beer Keg Mammoth. The infusion of flavor, combined with the inevitable explosion of the contents under pressure (just add fire) will serve the additional purpose of fragmenting the meat for distribution. Stick a bushel of apples in his mouth and serve...

+2 Good Comment? | | Report
from Josh Giannino wrote 1 year 40 weeks ago

Im thinkin its time to open up the frying pan and get frying, so start out with taking the tenderlions, and back straps being sliced into thin strips and breaded in a potato chip breading, using a variety of seasonings, then id make up some ground meat and make a good chili, add some chopped garlic and onions, beans, diced jalapenos, diced habenoros, then season with some fresh chili powder, then for desert take some wild strawberrys, and make some wild strawberry muffins, or a nice apple crisp.

+1 Good Comment? | | Report
from VAHunter540 wrote 1 year 40 weeks ago

From what I have been told by and old timer who went on an African safari, the flesh of the elephant is extremely coarse and has a very strong odor but the foot and trunk are excellent and considered a delicacy if properly cooked. So if I was going to cook part of a mammoth I would cook its foot and trunk like this. To cook a foot a hole should be dug in the earth, about four feet deep, and two or 3 feet in diameter; in this a large fire should be lighted, and kept burning for four or five hours with a continual supply of wood, so that the walls become red-hot. Once the pit is heated up, the foot should be laid upon the glowing embers, and the hole covered closely with thick pieces of green wood laid parallel together to form a ceiling; this should be covered with wet grass, and the whole top plastered with mud, and stamped tightly down to retain the heat. Upon the mud, a quantity of earth should be heaped, and the oven should not be opened for 24 hours, or more. The size of the foot will determine how long the cook time should be but once you have cooked it long enough the foot will be perfectly baked, and the sole will separate like a shoe, and expose a delicate substance that, with a little oil and vinegar, together with an allowance of pepper and salt, is a delicious dish that would likely go well with Ritz crackers and Coors Original. While waiting on the foot to cook I would throw the trunk on the grill like a giant tenderloin and give it a good rub of garlic, Lawry’s seasoned salt, and hickory smoked salt and cook it medium and serve it with mashed redskin potatoes and green beans cooked slow with a side of ham in them. Would break out the Johnny Blue for this meal as the smokiness of the Whiskey would pair well with the grilled trunk meat.

+2 Good Comment? | | Report
from Mibasshunter wrote 1 year 40 weeks ago

I would be like a caveman. Man make fire. Man invent wheel to move giant mammoth. Man push mammoth into fire(this is where bonfires got started. That was the only fire big enough). Man take meat out of fire burnt because man can't cook well unless your Gordon Ramsay. Then enjoy.

0 Good Comment? | | Report
from -Bob wrote 1 year 40 weeks ago

Mammoth Stew

Ingredients:
1 mammoth, cut into bite-sized pieces
100 lbs. flour
25 gals. Canola oil
¼ ton potatoes, peeled and cubed
¼ ton baby carrots
5,000 pearl onions, skinned
1 salt lick
5 cans pepper spray (plus additional if you like more heat)
½ keg Yuengling lager
1 rabbit (optional)

Preheat oven to 375 degrees. Dredge mammoth pieces in flour, and brown in canola. Remove mammoth and set aside. Deglaze Dutch oven with Yuengling, return all ingredients (except rabbit) to Dutch oven. Give the stew a quick stir (anything from Evinrude or Mercury will serve nicely), then place in oven for one week. Serves 1,500.

** Note – should recipe need to be expanded for additional guests, add rabbit. This may prove to be a risky strategy, as many people will not enjoy finding hare in their stew…

+2 Good Comment? | | Report
from idduckhntr wrote 1 year 40 weeks ago

The same way I do every thing else I bbq, put on a rub let set for 24hrs and get the smoker goin before dawn. LOW & SLOW. Works every time.

0 Good Comment? | | Report
from Philip Coachman wrote 1 year 40 weeks ago

1) Cut 12 inches of backstrap.
2) Make marinade with:
1 cup sugar
1 cup salt
1/4 cup worchester
2 tsp tarragon
3-4 bay leaves
2 tsp sage
4 tbsp pepper
3) Marinate backstrap overnight
4) Smoke backstrap at 215-225 degrees with hickory and cherry wood for 2-3 hours
5) Slow cook over charcoal fire at 275-300 degrees until meat hits 170.
6) Cook some fresh zucchini and squash in onions, garlic, and olive oil until tender.

After letting the meat rest for 15-20 minutes, slice thin and serve with the vegetables.

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from Koldkut wrote 1 year 40 weeks ago

if it was a whole animal presentation, a rotiserie would be the only way to go. But I would prefer to start with braised mammoth shanks. start with a nice hot skillet, some salt and pspleen, and a colt coating of flour, fry the shanks until they are nice and brown on the outside. I would then add a nice broth made from some broiled and boiled bones and let that baby simmer for a few house. Earthy offerings of mushrooms and vegetables added at the right time to allow for proper cooking and textural finish. Man, I've got my mouth watering now. And the only way to serve it would be to spread the bone marrow over the meat, yum yum.

0 Good Comment? | | Report
from Hunter_Fass wrote 1 year 40 weeks ago

Wooly Mammoth Hocks, Sour Kraut, and Biscuits. Couldn’t be anything better.

0 Good Comment? | | Report
from dmmWVUwildlife wrote 1 year 40 weeks ago

Crock pot with potatoes onion and carrot, thats the only way to cook it so its not tougher than shoe leather

0 Good Comment? | | Report
from njschneider wrote 1 year 40 weeks ago

Everyone has a little caveman in them so you would have to start with having all your buddies/cavemen over to tell them story over backstraps, smoked rips, and jerky from the hind quarters. Then put the tusks on the front of your cave for bragging rights for the next year.

+1 Good Comment? | | Report
from HuntinAl wrote 1 year 40 weeks ago

I'll tell you how to cook the best mammoth ever. First step is win this contest and get that Camp Chef cast iron grill pan heated up. Second step (may be first step if you are not a good mammoth hunter) is to find and harvest a mammoth. Third step is to throw simple butter and onions with salt and pepper over a few tiny (relatively speaking of course) slices of mammoth tenderloin. Let those things brown on the outside just enough. Step four is to crack a beer, sit back and savor every last morsel. I'm not sure how you can beat tenderloins and onions, and a beer ON the day of the hunt, with those you hunted with (so long as the Sabor Tooth hasn't claimed any) ....especially on a Camp Chef grill pan.

+1 Good Comment? | | Report
from bruisedsausage wrote 1 year 40 weeks ago

I'd make Mammoth kabobs.

Start by cubing tender meat(most likely back-strap) and then rubbing it with garlic powder, a little paprika, and black pepper. Then give it a bath in some thick Worcestershire sauce.

Next get some jalapenos, and slice then lengthwise and clean out the inside of the peppers.

Line the Jalapenos with cream cheese.

Place a shrimp on each half of the jalapeno pepper in the cream cheese.

Obtain a package of bacon,

At about half the length of a slice of the bacon insert the skewer, then skewer the cubed and seasoned meat, and the the two halves of the pepper with the shrimp(shrimp should be on the inside facing each other). Attach the last piece of meat to the skewer and, finally wrap the bacon around and skewer the end keeping bacon tight.

A chunk of pineapple can give a little more zing to the flavoring. Can be placed either on the ends of the kabob, or can be inserted under the bacon and on top of the shrimp.

0 Good Comment? | | Report
from TM wrote 1 year 40 weeks ago

Game recipes require three things: charcoal, bacon, and bold-faced lies.

I've never tasted a B&C caliber mammoth before, but I passed on one two years ago. It was a prime breeder, and I'm a meat hunter, not a tusk hunter. So I passed on the large bull to encourage numbers in my WMA and opted for a more tender spike mammoth that dressed out at about 16 tons. Knives of Alaska make an obsidian blade that's perfect for the job. A lot of newbies like long blades, but I think a 3 inch is just about perfect. Be sure to field dress as quickly as possible to cool the meat, and try to do it in under 5 minutes. It's a bit tricky to roll the mammoth, but once you've done it a few times, you get the hang of it. Save the heart and liver, but leave everything else.

Each time I've had wooly mammoth, it's been overcooked. It's a lean meat, and this is easy to do. The trick is to marinade it in buttermilk. I like to use a whole cut, like a leg. An above ground pool and access to a dairy make the marinading process a bit easier. Be sure to remove the silverskin before marinading.

Preheat charcoal in a pit, when the coals are good and hot, rub the entire cut in grated garlic and juniper berries, and then wrap it in bacon. You'll probably need about 100 pounds of bacon for a cut this size. Grill to medium rare, turning only once 5 hours into the cooking process.

Serve with cold beer and potatoes. Leftovers make good sandwiches in the pterodactyl blind.

+1 Good Comment? | | Report
from Gtbigsky wrote 1 year 40 weeks ago

Caveman Picowamoth style mammoth; Servers 300

In the middle of the woods, stuff a pig inside of a cow and the cow inside of the mammoth then set the woods on fire. Come back in three days when the fires out and enjoy fall off the bone smoked Picowamoth. Thousands of years later this recipe evolved into the turducken.

+1 Good Comment? | | Report
from LostLure wrote 1 year 40 weeks ago

3 tons of Mammoth Jerky. nuf said.

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from Rhett Ballard wrote 1 year 40 weeks ago

Very Carefully

0 Good Comment? | | Report
from mnobles23 wrote 1 year 40 weeks ago

I'd coat the ribs with brown sugar, honey, butter and a little creole seasoning before throwing them on a smoker. Once they've been on smoker a few hours in low heat I'd wrap them in aluminum foil and place them in a well insulated ice chest for a few more hours to continue cooking and let the steam do its magic. They should be ready to fall off the bone when you take them out.

While the ribs are in the ice chest steaming, I'd go ahead and throw a few Pterodactyl wings in the fryer and coat them with a good wing sauce when they're finished.

For a side, I'd go with a good dark beer. Because let's face it: if you're eating a wooly mammoth there's no point in eating a bunch of sissy vegetables!

0 Good Comment? | | Report
from Carl Huber wrote 1 year 40 weeks ago

I would just give Mrs. Flintstone a few clam shells and have her do it.

+1 Good Comment? | | Report
from coachsjike wrote 1 year 40 weeks ago

with a very, very, big grill!

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from kaanimal wrote 1 year 40 weeks ago

This would require calling the neighboring clans! Men would be butchering & building at least 10 fires. Women would be gathering the local herbs & roots. There would be lots of grilling & roasting for the immediate feast, but a lot more smoking & preserving for future meals.

0 Good Comment? | | Report
from Tom-Tom wrote 1 year 40 weeks ago

If you can bring back a mammoth, then you shoulbe able to bring back one of the best Grand Masters of bar-b-que, Mr. Arthur Bryant, late of Kansas City, MO. Mr. Bryant would, in my humble opinion, would work his magic...and nothing would go to waste.

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from heims6 wrote 1 year 40 weeks ago

Marinated bite size pieces in red wine 4 hours then braise meat in large pot
add
garlic
onion
salt pepper
chili powder
cumin
paprika
red beans
simmer 4 hours serve with crakers or corn chips
and a cold beer

+1 Good Comment? | | Report
from B0whunt3r wrote 1 year 40 weeks ago

I'd take the Mammoth fat belly and make Mammoth Bacon. While I was waiting on it to cure, I'd go to the state fair and find the Agro barn where they keep those freakishly huge veggies and find me a Mammoth sized Tomato and head of lettus. Than locate and ostrich egg mix with giant vat of olive oil to make Mammoth Mayo.

Combine Mammoth Bacon, Mommoth Tomato and Mammoth Mayo on a Slice of texas toast. MBMTML with mayo.

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from JustTakeMeHunting14 wrote 1 year 40 weeks ago

very few things taste bad when you fry them. mammoth meatballs to coordinate with y appetite sound pretty good as well

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from wareturkey wrote 1 year 39 weeks ago

In idaho camas root should be cooked and served with mammoth.Better than camas and crickets,yummmm

0 Good Comment? | | Report
from missedit wrote 1 year 39 weeks ago

I would find a big cave, take the tender loins off the mammoth build some racks from
Some hickory trees then find some apple trees & start smoking me something yummy
If there is any orange or pineapples around,put some of the juices on them &partially
close the cave entrance.

OH YEAH!!!!!!!!

0 Good Comment? | | Report
from yeppers2 wrote 1 year 39 weeks ago

Step 1. Hang animal in fairly large pole shed. NOTE: Save entrails,and other parts for making tools, coats, hats, shoes, piano keys, chairs, wigs, etc.. Age the animal for up to eight days at exactly 36-degrees. (Send the refrigeration bill to your mother in law).

Step 2. One aged, quarter the mammoth. Wrap backstrap, tenderloin steaks and a few rump roasts into family sized portions and freeze immediately. Use the front shoulders, what's left of the hind quarters and other scraps for grinding and making sausage.

Step 3. Mammoth intestines would likely exceed 60-feet. Use intestines for sausage casing, and create the worlds longest bratwurst. If available, combine Sabre Tooth Tiger, or Triceratops trimmings to avoid the meat from becoming too dry. (Sabre Tooth Tigers and Triceratops are similar to pork).

Step 4. After smoking the giant bratwurst to perfection save for a fall celebration, like Octoberfest, or any other venue that has great tasting beer.

0 Good Comment? | | Report
from TexAg wrote 1 year 39 weeks ago

Wrap it in bacon and grill it. It's well known that you can pretty much eat anything wrapped in bacon...

0 Good Comment? | | Report
from Sneaky wrote 1 year 39 weeks ago

Doesn't matter as long as it's rare.

0 Good Comment? | | Report
from Robert B. Clemmons wrote 1 year 39 weeks ago

pit bbq good dry rub and then a the sauce.

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from Robert B. Clemmons wrote 1 year 39 weeks ago

pit bbq good dry rub and then a the sauce.

0 Good Comment? | | Report
from Tpr430 wrote 1 year 39 weeks ago

First train a Brachiosaurus to tenderize the meat by beating it's tail against it for 15 minutes or so Don't worry they're Herbivores. They wont be tempted to sneak a taste. Now SLOWLY and with BACON cook over an open fire. NOTE: To re-heat, place next to a tar pit for 20 minutes or until center is hot.
Enjoy!

+1 Good Comment? | | Report
from Knife Freak wrote 1 year 39 weeks ago

All I know is it would take one hell of a deep fryer.

0 Good Comment? | | Report
from Trapper Vic wrote 1 year 39 weeks ago

I'd stuff him with a couple of young pigs, then set his wooly butt on fire. When he burn down I'd have pulled pork!

0 Good Comment? | | Report
from Knife Freak wrote 1 year 38 weeks ago

Instead of a turducken turkey duck and chicken It could be a wooly buffeer mammoth buffalo and deer

0 Good Comment? | | Report

Post a Comment

from dutchkas wrote 1 year 40 weeks ago

Simple. We all love Beer Can chicken. I suggest Beer Keg Mammoth. The infusion of flavor, combined with the inevitable explosion of the contents under pressure (just add fire) will serve the additional purpose of fragmenting the meat for distribution. Stick a bushel of apples in his mouth and serve...

+2 Good Comment? | | Report
from VAHunter540 wrote 1 year 40 weeks ago

From what I have been told by and old timer who went on an African safari, the flesh of the elephant is extremely coarse and has a very strong odor but the foot and trunk are excellent and considered a delicacy if properly cooked. So if I was going to cook part of a mammoth I would cook its foot and trunk like this. To cook a foot a hole should be dug in the earth, about four feet deep, and two or 3 feet in diameter; in this a large fire should be lighted, and kept burning for four or five hours with a continual supply of wood, so that the walls become red-hot. Once the pit is heated up, the foot should be laid upon the glowing embers, and the hole covered closely with thick pieces of green wood laid parallel together to form a ceiling; this should be covered with wet grass, and the whole top plastered with mud, and stamped tightly down to retain the heat. Upon the mud, a quantity of earth should be heaped, and the oven should not be opened for 24 hours, or more. The size of the foot will determine how long the cook time should be but once you have cooked it long enough the foot will be perfectly baked, and the sole will separate like a shoe, and expose a delicate substance that, with a little oil and vinegar, together with an allowance of pepper and salt, is a delicious dish that would likely go well with Ritz crackers and Coors Original. While waiting on the foot to cook I would throw the trunk on the grill like a giant tenderloin and give it a good rub of garlic, Lawry’s seasoned salt, and hickory smoked salt and cook it medium and serve it with mashed redskin potatoes and green beans cooked slow with a side of ham in them. Would break out the Johnny Blue for this meal as the smokiness of the Whiskey would pair well with the grilled trunk meat.

+2 Good Comment? | | Report
from -Bob wrote 1 year 40 weeks ago

Mammoth Stew

Ingredients:
1 mammoth, cut into bite-sized pieces
100 lbs. flour
25 gals. Canola oil
¼ ton potatoes, peeled and cubed
¼ ton baby carrots
5,000 pearl onions, skinned
1 salt lick
5 cans pepper spray (plus additional if you like more heat)
½ keg Yuengling lager
1 rabbit (optional)

Preheat oven to 375 degrees. Dredge mammoth pieces in flour, and brown in canola. Remove mammoth and set aside. Deglaze Dutch oven with Yuengling, return all ingredients (except rabbit) to Dutch oven. Give the stew a quick stir (anything from Evinrude or Mercury will serve nicely), then place in oven for one week. Serves 1,500.

** Note – should recipe need to be expanded for additional guests, add rabbit. This may prove to be a risky strategy, as many people will not enjoy finding hare in their stew…

+2 Good Comment? | | Report
from northernminneso... wrote 1 year 40 weeks ago

It would depend on what season, but since it is summer I'd go with ribs on the grill (charcoal). Judging by the size of the ribs on the skeleton I think that a bbq rub would go better than a sauce (I think that the flavor seeps into the meat better that way), but that is just me. Since the grill is already going why not grill some corn on the cob and add baked beans for sides. A cold beer to wash it down and a blackberry cobbler with ice cream for dessert.

+1 Good Comment? | | Report
from Josh Giannino wrote 1 year 40 weeks ago

Im thinkin its time to open up the frying pan and get frying, so start out with taking the tenderlions, and back straps being sliced into thin strips and breaded in a potato chip breading, using a variety of seasonings, then id make up some ground meat and make a good chili, add some chopped garlic and onions, beans, diced jalapenos, diced habenoros, then season with some fresh chili powder, then for desert take some wild strawberrys, and make some wild strawberry muffins, or a nice apple crisp.

+1 Good Comment? | | Report
from njschneider wrote 1 year 40 weeks ago

Everyone has a little caveman in them so you would have to start with having all your buddies/cavemen over to tell them story over backstraps, smoked rips, and jerky from the hind quarters. Then put the tusks on the front of your cave for bragging rights for the next year.

+1 Good Comment? | | Report
from HuntinAl wrote 1 year 40 weeks ago

I'll tell you how to cook the best mammoth ever. First step is win this contest and get that Camp Chef cast iron grill pan heated up. Second step (may be first step if you are not a good mammoth hunter) is to find and harvest a mammoth. Third step is to throw simple butter and onions with salt and pepper over a few tiny (relatively speaking of course) slices of mammoth tenderloin. Let those things brown on the outside just enough. Step four is to crack a beer, sit back and savor every last morsel. I'm not sure how you can beat tenderloins and onions, and a beer ON the day of the hunt, with those you hunted with (so long as the Sabor Tooth hasn't claimed any) ....especially on a Camp Chef grill pan.

+1 Good Comment? | | Report
from TM wrote 1 year 40 weeks ago

Game recipes require three things: charcoal, bacon, and bold-faced lies.

I've never tasted a B&C caliber mammoth before, but I passed on one two years ago. It was a prime breeder, and I'm a meat hunter, not a tusk hunter. So I passed on the large bull to encourage numbers in my WMA and opted for a more tender spike mammoth that dressed out at about 16 tons. Knives of Alaska make an obsidian blade that's perfect for the job. A lot of newbies like long blades, but I think a 3 inch is just about perfect. Be sure to field dress as quickly as possible to cool the meat, and try to do it in under 5 minutes. It's a bit tricky to roll the mammoth, but once you've done it a few times, you get the hang of it. Save the heart and liver, but leave everything else.

Each time I've had wooly mammoth, it's been overcooked. It's a lean meat, and this is easy to do. The trick is to marinade it in buttermilk. I like to use a whole cut, like a leg. An above ground pool and access to a dairy make the marinading process a bit easier. Be sure to remove the silverskin before marinading.

Preheat charcoal in a pit, when the coals are good and hot, rub the entire cut in grated garlic and juniper berries, and then wrap it in bacon. You'll probably need about 100 pounds of bacon for a cut this size. Grill to medium rare, turning only once 5 hours into the cooking process.

Serve with cold beer and potatoes. Leftovers make good sandwiches in the pterodactyl blind.

+1 Good Comment? | | Report
from Gtbigsky wrote 1 year 40 weeks ago

Caveman Picowamoth style mammoth; Servers 300

In the middle of the woods, stuff a pig inside of a cow and the cow inside of the mammoth then set the woods on fire. Come back in three days when the fires out and enjoy fall off the bone smoked Picowamoth. Thousands of years later this recipe evolved into the turducken.

+1 Good Comment? | | Report
from Carl Huber wrote 1 year 40 weeks ago

I would just give Mrs. Flintstone a few clam shells and have her do it.

+1 Good Comment? | | Report
from heims6 wrote 1 year 40 weeks ago

Marinated bite size pieces in red wine 4 hours then braise meat in large pot
add
garlic
onion
salt pepper
chili powder
cumin
paprika
red beans
simmer 4 hours serve with crakers or corn chips
and a cold beer

+1 Good Comment? | | Report
from Tpr430 wrote 1 year 39 weeks ago

First train a Brachiosaurus to tenderize the meat by beating it's tail against it for 15 minutes or so Don't worry they're Herbivores. They wont be tempted to sneak a taste. Now SLOWLY and with BACON cook over an open fire. NOTE: To re-heat, place next to a tar pit for 20 minutes or until center is hot.
Enjoy!

+1 Good Comment? | | Report
from Mibasshunter wrote 1 year 40 weeks ago

I would be like a caveman. Man make fire. Man invent wheel to move giant mammoth. Man push mammoth into fire(this is where bonfires got started. That was the only fire big enough). Man take meat out of fire burnt because man can't cook well unless your Gordon Ramsay. Then enjoy.

0 Good Comment? | | Report
from idduckhntr wrote 1 year 40 weeks ago

The same way I do every thing else I bbq, put on a rub let set for 24hrs and get the smoker goin before dawn. LOW & SLOW. Works every time.

0 Good Comment? | | Report
from Philip Coachman wrote 1 year 40 weeks ago

1) Cut 12 inches of backstrap.
2) Make marinade with:
1 cup sugar
1 cup salt
1/4 cup worchester
2 tsp tarragon
3-4 bay leaves
2 tsp sage
4 tbsp pepper
3) Marinate backstrap overnight
4) Smoke backstrap at 215-225 degrees with hickory and cherry wood for 2-3 hours
5) Slow cook over charcoal fire at 275-300 degrees until meat hits 170.
6) Cook some fresh zucchini and squash in onions, garlic, and olive oil until tender.

After letting the meat rest for 15-20 minutes, slice thin and serve with the vegetables.

0 Good Comment? | | Report
from Koldkut wrote 1 year 40 weeks ago

if it was a whole animal presentation, a rotiserie would be the only way to go. But I would prefer to start with braised mammoth shanks. start with a nice hot skillet, some salt and pspleen, and a colt coating of flour, fry the shanks until they are nice and brown on the outside. I would then add a nice broth made from some broiled and boiled bones and let that baby simmer for a few house. Earthy offerings of mushrooms and vegetables added at the right time to allow for proper cooking and textural finish. Man, I've got my mouth watering now. And the only way to serve it would be to spread the bone marrow over the meat, yum yum.

0 Good Comment? | | Report
from Hunter_Fass wrote 1 year 40 weeks ago

Wooly Mammoth Hocks, Sour Kraut, and Biscuits. Couldn’t be anything better.

0 Good Comment? | | Report
from dmmWVUwildlife wrote 1 year 40 weeks ago

Crock pot with potatoes onion and carrot, thats the only way to cook it so its not tougher than shoe leather

0 Good Comment? | | Report
from bruisedsausage wrote 1 year 40 weeks ago

I'd make Mammoth kabobs.

Start by cubing tender meat(most likely back-strap) and then rubbing it with garlic powder, a little paprika, and black pepper. Then give it a bath in some thick Worcestershire sauce.

Next get some jalapenos, and slice then lengthwise and clean out the inside of the peppers.

Line the Jalapenos with cream cheese.

Place a shrimp on each half of the jalapeno pepper in the cream cheese.

Obtain a package of bacon,

At about half the length of a slice of the bacon insert the skewer, then skewer the cubed and seasoned meat, and the the two halves of the pepper with the shrimp(shrimp should be on the inside facing each other). Attach the last piece of meat to the skewer and, finally wrap the bacon around and skewer the end keeping bacon tight.

A chunk of pineapple can give a little more zing to the flavoring. Can be placed either on the ends of the kabob, or can be inserted under the bacon and on top of the shrimp.

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from LostLure wrote 1 year 40 weeks ago

3 tons of Mammoth Jerky. nuf said.

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from Rhett Ballard wrote 1 year 40 weeks ago

Very Carefully

0 Good Comment? | | Report
from mnobles23 wrote 1 year 40 weeks ago

I'd coat the ribs with brown sugar, honey, butter and a little creole seasoning before throwing them on a smoker. Once they've been on smoker a few hours in low heat I'd wrap them in aluminum foil and place them in a well insulated ice chest for a few more hours to continue cooking and let the steam do its magic. They should be ready to fall off the bone when you take them out.

While the ribs are in the ice chest steaming, I'd go ahead and throw a few Pterodactyl wings in the fryer and coat them with a good wing sauce when they're finished.

For a side, I'd go with a good dark beer. Because let's face it: if you're eating a wooly mammoth there's no point in eating a bunch of sissy vegetables!

0 Good Comment? | | Report
from coachsjike wrote 1 year 40 weeks ago

with a very, very, big grill!

0 Good Comment? | | Report
from kaanimal wrote 1 year 40 weeks ago

This would require calling the neighboring clans! Men would be butchering & building at least 10 fires. Women would be gathering the local herbs & roots. There would be lots of grilling & roasting for the immediate feast, but a lot more smoking & preserving for future meals.

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from Tom-Tom wrote 1 year 40 weeks ago

If you can bring back a mammoth, then you shoulbe able to bring back one of the best Grand Masters of bar-b-que, Mr. Arthur Bryant, late of Kansas City, MO. Mr. Bryant would, in my humble opinion, would work his magic...and nothing would go to waste.

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from B0whunt3r wrote 1 year 40 weeks ago

I'd take the Mammoth fat belly and make Mammoth Bacon. While I was waiting on it to cure, I'd go to the state fair and find the Agro barn where they keep those freakishly huge veggies and find me a Mammoth sized Tomato and head of lettus. Than locate and ostrich egg mix with giant vat of olive oil to make Mammoth Mayo.

Combine Mammoth Bacon, Mommoth Tomato and Mammoth Mayo on a Slice of texas toast. MBMTML with mayo.

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from JustTakeMeHunting14 wrote 1 year 40 weeks ago

very few things taste bad when you fry them. mammoth meatballs to coordinate with y appetite sound pretty good as well

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from wareturkey wrote 1 year 39 weeks ago

In idaho camas root should be cooked and served with mammoth.Better than camas and crickets,yummmm

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from missedit wrote 1 year 39 weeks ago

I would find a big cave, take the tender loins off the mammoth build some racks from
Some hickory trees then find some apple trees & start smoking me something yummy
If there is any orange or pineapples around,put some of the juices on them &partially
close the cave entrance.

OH YEAH!!!!!!!!

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from yeppers2 wrote 1 year 39 weeks ago

Step 1. Hang animal in fairly large pole shed. NOTE: Save entrails,and other parts for making tools, coats, hats, shoes, piano keys, chairs, wigs, etc.. Age the animal for up to eight days at exactly 36-degrees. (Send the refrigeration bill to your mother in law).

Step 2. One aged, quarter the mammoth. Wrap backstrap, tenderloin steaks and a few rump roasts into family sized portions and freeze immediately. Use the front shoulders, what's left of the hind quarters and other scraps for grinding and making sausage.

Step 3. Mammoth intestines would likely exceed 60-feet. Use intestines for sausage casing, and create the worlds longest bratwurst. If available, combine Sabre Tooth Tiger, or Triceratops trimmings to avoid the meat from becoming too dry. (Sabre Tooth Tigers and Triceratops are similar to pork).

Step 4. After smoking the giant bratwurst to perfection save for a fall celebration, like Octoberfest, or any other venue that has great tasting beer.

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from TexAg wrote 1 year 39 weeks ago

Wrap it in bacon and grill it. It's well known that you can pretty much eat anything wrapped in bacon...

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from Sneaky wrote 1 year 39 weeks ago

Doesn't matter as long as it's rare.

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from Robert B. Clemmons wrote 1 year 39 weeks ago

pit bbq good dry rub and then a the sauce.

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from Robert B. Clemmons wrote 1 year 39 weeks ago

pit bbq good dry rub and then a the sauce.

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from Knife Freak wrote 1 year 39 weeks ago

All I know is it would take one hell of a deep fryer.

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from Trapper Vic wrote 1 year 39 weeks ago

I'd stuff him with a couple of young pigs, then set his wooly butt on fire. When he burn down I'd have pulled pork!

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from Knife Freak wrote 1 year 38 weeks ago

Instead of a turducken turkey duck and chicken It could be a wooly buffeer mammoth buffalo and deer

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