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Magellan
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.
“Man cannot discover new oceans unless he has the courage to lose sight of the shore.”
― André Gide
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