Smoked Elk Tenderloin


Alright, gather ’round my fellow food enthusiasts, because today we’re diving into the world of smoked elk tenderloin – a dish that’s about to revolutionize your taste buds! I’m gonna spill the beans on how to turn this lean, mean, gamey machine into a succulent masterpiece that’ll have your friends and family begging for seconds! So grab your apron and let’s get smokin’!

smoked elk tenderloin

How to make smoked elk tenderloin

Picture this: it’s a cool autumn afternoon, and you’re hanging out with friends by the grill, the tantalizing aroma of smoked elk wafting through the air… Yeah, it’s about to get real cozy! Here’s the lowdown on whipping up this lip-smackin’ delight:

  1. Get That Elk Ready: Start by marinating the elk tenderloin. My go-to marinade? A mix of olive oil, garlic, rosemary, and a dash of balsamic vinegar. Let that meat soak up the flavor bath for a couple of hours. Patience, my friends, patience.
  2. Fire Up the Pellet Grill: Time to let that pellet grill work its magic! Set the temperature to around 225°F (107°C) – we’re aiming for slow and steady here, not a race.
  3. Rub-a-Dub-Dub: Whip up a killer dry rub. Now, opinions might vary, but I’m all about that sweet and smoky combo. Brown sugar, paprika, a dash of cayenne for a hint of heat – it’s like a party for your taste buds!
  4. Smoke ‘Em Good: Throw some wood pellets (hickory and cherry are my personal faves) into the grill’s hopper and let the smokin’ begin! Lay those marinated tenderloins on the grates and let ’em soak up that smoky goodness for a couple of hours. Trust me, your patience is about to pay off big time.
  5. The Waiting Game: Yep, the hardest part – waiting! Kick back, relax, maybe toss around a football or two, and let the pellet grill work its magic. You’re aiming for an internal temperature of around 130°F (54°C) for a perfect medium-rare. Remember, we’re not aiming for shoe leather!
  6. Slice and Serve: Ding, ding, ding! Time’s up! Carefully slice that tender, smoky goodness and get ready to blow some minds. Serve it up with your favorite sides, and watch as the crowd goes wild!
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The dry rub

Listen up, my flavor-loving friends, because this is where the real party starts! The dry rub is like the superhero cape of your smoked elk tenderloin. My personal preference? A sweet and smoky blend that’ll have you licking your fingers clean! Brown sugar, paprika, a sprinkle of garlic powder, and a dash of cayenne for that unexpected kick – trust me, your taste buds will thank you later.

smoked elk tenderloin recipe

What wood pellets to use

Now, let’s talk about the fuel for our flavor explosion – wood pellets! It’s like choosing the right shoes for a party – you gotta match the vibe! For that rich, robust flavor, I’m all about hickory and cherry pellets. They bring that perfect balance of smokiness that’ll dance on your palate like there’s no tomorrow. So skip the bland and go for the bold!

What to serve

Alright, alright, the main star’s on the plate, but we can’t leave it hanging solo, can we? Let’s give it a supporting cast that’ll elevate the entire experience. Creamy garlic mashed potatoes – because, well, why not? Roasted Brussels sprouts with a balsamic glaze that’ll make you forget you’re eating veggies. And a crusty loaf of bread, because mopping up that last bit of smoky goodness on the plate is a given!

smoking elk tenderloin

Folks, if you’re ready to take your grilling game to the next level, smoked elk tenderloin is your golden ticket! The marriage of flavors, the tender juiciness, the smoky aroma – it’s a sensory explosion that’ll have you feeling like the king or queen of your backyard barbecue domain. So go ahead, give it a whirl, and brace yourself for a standing ovation from your taste buds! Until next time, keep grillin’, thrillin’, and indulgin’ in the magic of smoked eats!

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And there you have it, my BBQ buddies! I hope you’ve enjoyed this wild culinary adventure as much as I did. Time to channel your inner grill master, gather the troops, and embark on a journey of smoky elk deliciousness. Remember, life’s too short for boring eats – so go ahead and ignite that pellet grill, let the wood pellets work their smoky magic, and savor every moment of the wild, untamed flavors that only smoked elk tenderloin can deliver!

So, until we meet again, fellow flavor fanatics, keep those grills fired up and those taste buds ready for the next big culinary escapade. Thanks for joining me on this wild ride, and remember: when in doubt, smoke it out!

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Ethan Smith is a seasoned marine veteran, professional blogger, witty and edgy writer, and an avid hunter. He spent a great deal of his childhood years around the Apache-Sitgreaves National Forest in Arizona. Watching active hunters practise their craft initiated him into the world of hunting and rubrics of outdoor life. He also honed his writing skills by sharing his outdoor experiences with fellow schoolmates through their high school’s magazine. Further along the way, the US Marine Corps got wind of his excellent combination of skills and sought to put them into good use by employing him as a combat correspondent. He now shares his income from this prestigious job with his wife and one kid. Read more >>