View Full Version : Smoking on the wild side

Jarid in Cedar
07-21-2013, 08:22 PM
So I tried something a little different today. I had 2 backstraps from an elk I shot last winter.

Coated with fresh garlic, olive oil, and sea salt.


The hopper was loaded with cherry wood and a dash of mesquite. Smoked until temp was 135. Then sear on the gas grill 2 minutes per side. After a 15 minute rest, here it its just prior to carving


Here is the cuts. A perfect medium rare.


Paired with homemade French fries and carrots


OMG! This was spectacular. A little more garlic and a little less salted would have made this the most perfect piece of meat I have ever consumed. I now have motivation to shot more animals.

07-22-2013, 06:57 AM
You're ready to be on the BBQ Pitmasters show.

Jarid in Cedar
07-22-2013, 07:23 AM
You're ready to be on the BBQ Pitmasters show.

Damn straight! (as long as they don't all me to do brisket :ashamed:)

07-25-2013, 07:48 PM
that looks mighty tasty

02-16-2015, 04:50 PM
Not on the wildside, but last night I smoked some salmon I got from a client who caught them in Alaska. Incredible.

I am convinced that Alder wood is one of the greatest smoking woods that there is. I haven't used it on red meat, but on fish and pork it is absolutely amazing.