Smoking on the wild side

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.

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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

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Here is the cuts. A perfect medium rare.

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Paired with homemade French fries and carrots

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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.

You're ready to be on the BBQ Pitmasters show.

Quote:

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Originally Posted by DrumNFeather

You're ready to be on the BBQ Pitmasters show.

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

that looks mighty tasty

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.