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’!
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:
- 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.
- 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.
- 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!
- 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.
- 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!
- 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!
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.
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!
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!
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!
Smoked Elk Tenderloin
Savor the irresistible aroma and melt-in-your-mouth tenderness of our smoked elk tenderloin. A gastronomic masterpiece that will leave you longing for seconds.
For the Elk Tenderloin and Marinade:
- 2 lbs about 900g elk tenderloin
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon balsamic vinegar
Salt and pepper to taste
- For the Sweet and Smoky Dry Rub:
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
For the Smoky Flavor Infusion:
- Hickory and cherry wood pellets
Marinating the Elk Tenderloin
- In a mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, balsamic vinegar, salt, and pepper to create a flavorful marinade.
- Place the elk tenderloin in a ziplock bag or airtight container then pour the marinade over it. Seal the bag or container and refrigerate for at least 2 hours, allowing those flavors to mingle and dance.
Getting the Grill Ready
- Fire up your pellet grill and set the temperature to around 225°F (107°C). It's a slow and steady journey we're embarking upon, my friends!
- Load up the hopper with a mix of hickory and cherry wood pellets. This is where the real magic happens, so don't skimp!
Preparing the Sweet and Smoky Dry Rub
- In a bowl, combine the brown sugar, paprika, garlic powder, and cayenne pepper. Mix it up until you've got a party-ready dry rub that'll make your taste buds do a happy dance.
The Smoking Ritual
- Take the marinated elk tenderloin out of the bag or container and pat it dry with paper towels. We're about to introduce it to the dry rub goodness!
- Generously coat the tenderloin with the sweet and smoky dry rub you just whipped up. Get in there with your hands and make sure every nook and cranny is covered – we're talking flavor explosion in every bite.
- Carefully place the elk tenderloin on the grill grates. Close the lid and let the smoky symphony begin!
The Art of Patience
- Now's the time to let the pellet grill work its magic. Kick back, relax, and maybe toss a few jokes around with your pals. We're aiming for an internal temperature of around 130°F (54°C) for a perfect medium-rare.
- Keep an eye on that meat thermometer – you're looking for that moment of glory when it hits the sweet spot. It might take around 2-3 hours, but trust me, the wait is worth it!
Slicing and Serving
- Ding, ding, ding! The moment of truth has arrived. Once the elk tenderloin has reached the desired internal temperature, carefully take it off the grill and let it rest for a few minutes. Patience is still key, my friends.
- Place the rested tenderloin on a cutting board and slice it up with a sharp knife. Get ready to unveil those beautiful, smoky, perfectly cooked slices of heaven.
- Serve up the smoked elk tenderloin with your favorite sides – maybe some creamy garlic mashed potatoes, roasted Brussels sprouts with that balsamic glaze, and a crusty loaf of bread for good measure.