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Elk Tenderloin

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BEAR View Drop Down

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    Posted: 07 March 2018 at 16:34
Ok, I'm down to my last elk tenderloin.  any suggested recipes???

simple is always better.

It is soaking now, prep tomorrow.
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Wing master View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wing master Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2018 at 21:31
I just made some last weekend. 

I seasoned them with Big Papa's Cash Cow seasoning (it's a dry rub), I then put them on the smoker at 225* for about 45 minutes. At this point the internal temperature was about 105*. Then I took them off of the smoker and got the heat up to about 375*. Then I put them back on and cooked them until the internal temperature was 152*. I turned them over at an internal temp of 130*. When I took them off the grill I put a slice of butter on each piece and it melted while they were resting for 5 minutes. 

That was some of the best meat I've ever ate. 

I have also done the same thing with Mccormacks Montreal seasoning. It's good, but I like the Cash Cow seasoning a little better. 

I usually measure time in beers. This is a two beer recipe. In your case, I think it would be a one martini recipe. 

Wing master
I have always considered myself to be quite the bullshitter, But ocasionally it is nice to sit back and listen to a true professional......So, Carry on.
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RobertMT View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RobertMT Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2018 at 22:10
I leave them whole 6" to 8" piece of loin, trimmed of silver skin of course.

I go the opposite way, season with Alpine Touch (kosher salt in a pinch), at least overnight. Throw it in 225f oven or smoker until it reaches 105f, let it rest for ten minutes. Meanwhile start chimney full of charcoal (lump is best), take a foil pan and poke a bunch of holes in bottom. Dump chimney full of charcoal in pan, put grate on and let get screaming hot. Put rested loin on, less than minute per side, just get good sear on all sides, temp should be 120f rare to 125f medium rare. A little compound butter or horseradish served with.

I don't like to over season and hide the flavor. I'm not a believer in cooking past 130f, it's already dead, you don't have to cremate it.

This also works excellent, with 2" thick rib eyes, on elk, deer, or sheep/goat, I don't split back bone, just cross cut, after sawing off ribs.

Edited by RobertMT - 07 March 2018 at 22:14
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