Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: jstone on November 10, 2015, 11:04:55 AM

Title: Elk Tenderloin and Back Strap BBQ
Post by: jstone on November 10, 2015, 11:04:55 AM: What is your best recipies for Tenderloin and Backstraps on the BBQ. I am cooking some for friends saturday and some of them have not eaten elk.
Title: Re: Elk Tenderloin and Back Strap BBQ
Post by: DRobnsn on November 10, 2015, 11:07:03 AM: I'm curious as well. Tagging.
Title: Re: Elk Tenderloin and Back Strap BBQ
Post by: 92xj on November 10, 2015, 11:47:56 AM: Weave bacon. Sprinkle your favorite steak seasoning on Elk, I used Montreal. Wrap in bacon. Cook to 138 internal temp, or whatever you like. Pull off, let rest with bacon still on. After 10 minutes pull off bacon, slice Elk angled and eat.(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FMobile%2520Uploads%2FIMG_8786_zps1xoumag5.jpg&hash=33cae3991429f3ea4e12f8070fcc7c721c5de104) (http://s452.photobucket.com/user/92xj92yota/media/Mobile%20Uploads/IMG_8786_zps1xoumag5.jpg.html)
Title: Re: Elk Tenderloin and Back Strap BBQ
Post by: HUNTINCOUPLE on November 10, 2015, 11:57:05 AM: Search Elk Loin here on the site. There are some good ways to do it. I like the bacon weave idea. Here's pic of one we did last Thanksgiving. Wrapped in bacon used toothpicks to hold it on. Cooked on BBQ till 120-125°F then pullled and wrapped in foil for 10min or so. Perfect medium doneness!