WebMix marinade in glass measuring cup and stir until sugar dissolves. Place meat in a ziploc bag and pour marinade over top. Seal and refrigerate for 1-2 hours. Pre …
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WebHeat 1 tablespoon olive oil in a hot skillet until just smoking. Place steak tips in hot skillet and cook over medium-high heat for 6 minutes, until a rich brown color all …
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Place the elk tenderloin on a baking sheet and, using your hands, coat the entire tenderloin in the compound butter mixture. Next, coat the entire elk tenderloin with the crushed peppercorns. Place onto the smoker and smoke for 1 – 1 ½ hours or until it reaches an internal temperature of 130-135 degrees F.
It’s not a sear to cook the meat through, just a quick once-over to lock in the flavors. Now bring your low carb pork tenderloin out to your smoker! Smoke until the internal temperature reaches 145 degrees Fahrenheit for medium rare or 160 for medium.
Smoked Elk Roast Recipe Ingredients. 4 pounds Elk roast (hindquarter recommended) 1 pound Bacon slices. 5-6 tablespoons olive oil. 3 tablespoons Canjun seasoning. 1 tablespoon black pepper. 1/2 tablespoon salt. 1 tablespoon minced garlic.
Smoked elk roast cooked low and slow over hickory wood for the perfect plate of barbecue meat. Prepared with an easy dry brine and Texas-style paprika and garlic dry rub, this lean cut of wild game is packed full of flavor! Rinse and pat dry elk roast. Apply kosher salt across the meat and leave in refrigerator brine.