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Elk Tenderloin

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Post Mon Mar 18, 2013 3:40 pm
scorched_porch User avatar
well done
well done

Posts: 392
Location: Redwood City, California

Yesterday, I pulled an Elk Tenderloin from last year's Colorado hunting trip I had in the freezer.

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Trimmed it and rubbed it down with a chile "Elk" rub from BBQ USA - I like that one. Swapped the paprika for the Pimenton ala Vera (the Spanish Smoked kind). Tied it so it would cook evenly.

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Added a couple bacon strip on top for a little fat (Elk are pretty lean animals).

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Cooked indirect to about 145 for an hour over oak, and served it up with a little Salsa Criolla and Asparagus.

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I had almost forgotten how good elk was... Especially over oak. High fives all around.
Argentine Grill
WSM, Pit Barrel Cooker
http://thequinchoproject.wordpress.com/

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Post Tue Mar 19, 2013 8:58 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7445
Location: Stoughton, WI
Looks good, and kudos for cooking something a little less traditional. I take it elk tastes similar to venison?

Post Tue Mar 19, 2013 3:47 pm
JPET medium-rare
medium-rare

Posts: 84
Location: LOS ANGELES
It probably tastes like chicken ! :lol:

Post Wed Mar 20, 2013 12:23 am
chrish well done
well done

Posts: 885
Location: Melcher IOWA
ScreamingChicken wrote:
Looks good, and kudos for cooking something a little less traditional. I take it elk tastes similar to venison?


it tastes alot better then deer


S P
have you ever tried to "Lard" the meat? large game benefits from it, it wouldn't be worth the trouble for a deer and the chunks of meat are smaller.

alten brown had a show about beef tenderloin and the last thing he made was Philly cheese sandwich.
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Post Wed Mar 20, 2013 1:22 pm
scorched_porch User avatar
well done
well done

Posts: 392
Location: Redwood City, California

Yeah, it's a lot better than Venison. I have larded before (I use a knife sharpener or a larding needle) but was experimenting with the bacon on top to see what difference it would make. Honestly this was so tender and picked up the smoke so well, the Salsa Criolla was all it needed. I will do this again.
Argentine Grill
WSM, Pit Barrel Cooker
http://thequinchoproject.wordpress.com/

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Post Sun Mar 24, 2013 4:05 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
Hmm..there are many places around these parts that sell wild game. From the looks of your pics, I really should try some.


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