Whole Smoked Stuffed Elk Tenderloins!!!!!

[brianb231]

Hey Guys,

Thought I would share a drool or two with you. This past weekend we were camping during the 3D bowshot at Tacoma Sportsman's club and I brought both my whole Elk Tenderloins from my bull this past season. We stuffed them with Cream cheese and fresh chives and seasonings and wrapped them with a bacon blanket and smoked them until Med Rare. Holy Hell were they good.  Too bad there isn't more of them in those big critters!

[jackmaster]

Well that ain't fare, you could have cooked them up Friday night instead.... they look Damn tasty

[trophyhunt]

You guys did very well cooking those Brian, I'm keeping my tenderloins whole from now on!!!

[jbeaumont21]

That looks awesome!  Did you cut a slit and butterfly them open or pound them flat to stuff with cream cheese?

[JLS]

What temp did you smoke them at, and for how long?

[vandeman17]

Shouldn't have looked at this so far before lunch time. Now I am really HANGRY! Yes that is a blend of hungry and angry.

[SkookumHntr]

umm.. those look pretty good dude!!

[Harbor_hunter]

Wow that looks really good!

[brianb231]

We cleaned every sign of sinue or fat from them and them butterflied them open and spread the cream cheese and fresh chives and seasoning and then rolled them back up and wrapped in bacon. About 275 degrees in the smoker until the center was about 145 or so and then flash cooked the bacon outside until bacon was crisped and firmed up.

They were amazing.

Need more now!!!!!!!

[nw_bowhunter]

Dang that looks great. I bet the cream cheese really added to the overall flavor.

[brianb231]

Dang that looks great. I bet the cream cheese really added to the overall flavor.

YOu know some may say why add that to tenderloins but I gotta tell ya, the $3,000.00 or so per pound I spent on those were well worth it and the cream cheese and chives made it an unforgettable meal.!!!!!

[nw_bowhunter]

Dang that looks great. I bet the cream cheese really added to the overall flavor.

YOu know some may say why add that to tenderloins but I gotta tell ya, the $3,000.00 or so per pound I spent on those were well worth it and the cream cheese and chives made it an unforgettable meal.!!!!!

I bet! No matter the cost still worth it in the end")