Howdy fellas, non fellas and those of you still figuring out which team to swim for. Was double blessed over the last few months by a couple forum friends. First off
Rafter H BBQ
sent me a bunch of elk meat. Thanks for that my friend. What better way to grill it but firing up the Santa Maria grill
tx smoker
built and gifted me for it's maiden voyage?
The elk steaks I cooked tonight were from the strip loin and labeled New York strip. Was expertly processed with zero silver skin. I also had a piece of deer back strap from a doe I got last season. Seasoned it all with kosher salt and cracked peppercorns. Nothing else
Back strap on the left. Other 4 pieces are the elk.
Got some Kingsford hickory charcoal in the santa maria grill
Put the back strap on first as it was thicker than the steaks
When it hit about 125 I pulled it and added the elk steaks
These only took about 6 minutes to get to 120-125. Rested it all for 10 minutes while I made a little board sauce
Garlic olive oil. Fresh thyme, rosemary and red pepper flakes. Rested the elk and deer on top of that and sliced
I was going for rare- med rare. I was pleased
Had a nice salad and steakhouse baked tater with it
Meal was outstanding and I am stuffed. Elk was wonderful and Santa Maria did me right. Such a blessing to have such generous forum friends. Thanks again Justin and Robert!
Rafter H BBQ
sent me a bunch of elk meat. Thanks for that my friend. What better way to grill it but firing up the Santa Maria grill
tx smoker
built and gifted me for it's maiden voyage? The elk steaks I cooked tonight were from the strip loin and labeled New York strip. Was expertly processed with zero silver skin. I also had a piece of deer back strap from a doe I got last season. Seasoned it all with kosher salt and cracked peppercorns. Nothing else
Back strap on the left. Other 4 pieces are the elk.
Got some Kingsford hickory charcoal in the santa maria grill
Put the back strap on first as it was thicker than the steaks
When it hit about 125 I pulled it and added the elk steaks
These only took about 6 minutes to get to 120-125. Rested it all for 10 minutes while I made a little board sauce
Garlic olive oil. Fresh thyme, rosemary and red pepper flakes. Rested the elk and deer on top of that and sliced
I was going for rare- med rare. I was pleased
Had a nice salad and steakhouse baked tater with it
Meal was outstanding and I am stuffed. Elk was wonderful and Santa Maria did me right. Such a blessing to have such generous forum friends. Thanks again Justin and Robert!
