Elk Gyro's

Discussion in 'Wild Game' started by thoseguys26, Jul 23, 2013.

  1. thoseguys26

    thoseguys26 Master of the Pit

    Can't wait till supper!

    I smoked up an Elk Backstrap today.

    It's sitting it the fridge foiled right now sucking up its own juices. I'll slice it thin, pan sear it quick, and serve it with a homemade Gyro Salsa & Greek Tzatisiki Sauce.

    Another way I have yet to try is make grind the elk meat and make a smoked meatloaf w/ onions, garlic, etc. Cool it, slice it and pan sear it before assembling the Gyro.


    Note: sorry if I don't have exact measurements because I usually just eyeball recipes as I make them. Adjust to your own flavor & taste.

    Greek Salsa:

    Dice & combine the following:

    Cucumber (I used English cucumbers because they have no seeds - If you use regular just scrape out the seeds) skin on.

    Red Onion

    1 clove of garlic

    Cherry tomatoes (sliced in half or quarters)

    Kalamatta Olive (pitted) - I like to go heavy on these!

    Salt & pepper to taste


    Tzatisiki Sauce:

    Greek Yogurt   3 cups (it goes fast!)

    Dill (fresh or dry)  2 TB dry or 3 TB fresh

    Granulated garlic   1 TB

    Granulated Onion  1/2 TB

    Marjoram  2 tsp

    Oregano  2 tsp

    Salt & Pepper

    EVOO      1 1/2 TB

    Fresh squeezed lemon juice of one whole lemon

    A Splash of white vinegar (optional)

    Let sit in fridge for a few hours, if you can wait...

    Meat Dry Rub:




    Salt & Pepper

    Granulated Garlic


    Rub with EVOO and sprinkle meat with spices (I mix them together first before rubbing)

    You can grill the meat or smoke it. I've done both with not much difference in taste. There are so many strong flavors in this that the smoke can get lost so grilling is sometimes easier and definitely quicker.

    GRILL:   Medium / high heat. Cook each side 8-10 minutes or until medium rare. Foil and place in fridge. Flip foiled meat over once after 40 min to allow juices to run down and be soaked up. I like to add the leftover juices to my Tzatisiki sauce :)

    SMOKE: preheat 235-240° and smoke until IT is around 145° - 150° Then foil and place in fridge as noted above.

    Either way you cook them you want them rare, maybe medium rare, because you will quickly pan sear them before serving.


    Remove from foil and slice as thin as possible against the grain of the meat. Re-foil in it's own juices until ready to pan fry.


    Heat a pan on medium high / High. Add a little olive oil or butter, make sure it's nice and hot, and sear each side for a 40 seconds or so and remove from heat immediately.

    Microwave your pita bread for 20 seconds to get it warm and bendy. Load up, add some lettuce and chow down!

    Last edited: Jul 27, 2013
  2. bobank03

    bobank03 Smoking Fanatic

    That sure looks good! How about ground and make some fatties? Keep the qview coming! 
  3. thoseguys26

    thoseguys26 Master of the Pit

    Gyro fatties would be great!
  4. thoseguys26

    thoseguys26 Master of the Pit

    Had to take a look inside.. [​IMG]

    Last edited: Jul 23, 2013
  6. thoseguys26

    thoseguys26 Master of the Pit

    It gets better.... :)

  7.  [​IMG]   Wish you were a little closer   [​IMG]      [​IMG]    [​IMG]
  8. Oh man that looks good. Tzatziki sauce goes so well with smoked meats.

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks Fantastic!!! Hmmm has me honking though about a traditional Gyro rotating inside the smoker.
  10. moikel

    moikel Master of the Pit OTBS Member

    Cooked to perfection. Do elk taste much different from other deer?
  11. The elk looks fantastic!!!! I ground up elk and made fatties and burgers in the smoker. They were awesome. I added beef fat to the "burger" meat and pork fat or bacon to the "sausage" meat. We've got 4 elk tags this year, so I can't wait.
  12. Elk fatties - that sounds delicious!  [​IMG]
  13. thoseguys26

    thoseguys26 Master of the Pit

    Tzatziki sauce sure does go great with smoked meats AND it's super healthy so you can drown your meat as much as you want!

    I haven't had moose but I've heard it's better then elk, which would be insane because elk is incredible.. We've been lucky enough to harvest a young cow each year.
  14. thoseguys26

    thoseguys26 Master of the Pit

    They were delicious!!!  I can't wait to eat another one today. I thought about grinding the meat up, mixing onions, garlice, etc to make a smoked meatloaf but why waste my time when this just melts in your mouth.

    We got a new keeper recipe.

    Here's some Qview for you!

  15. Man you're killing me!!  [​IMG]    [​IMG]     That looks awesome!  Now where did I put that elk call.........
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  17. thoseguys26

    thoseguys26 Master of the Pit

    Thanks!!  I'll post a recipe a little later.
  18. Is it later yet?  [​IMG]
  19. thoseguys26

    thoseguys26 Master of the Pit

    That would be a site to see!!
  20. thoseguys26

    thoseguys26 Master of the Pit

    I updated the original post with the recipe! It's a keeper and a nice change up from the usual AND it's healthy...if you're into that sort of thing :)

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