Quote:
Originally posted by Smokin Joe
1) Elk back-strap (aka Elk Filet) 2-3 inches thick with a creole rub.
Cooked over oak coals so hot that you lay the meat right on the coals with out the threat of picking up any ash.
Cook for about 4 mins each side serve medium rare.
2) Same receipe for a 2-3 inch thick Steak Filet.
Nothing to extravagent (sp) just plain old good.
|
Sounds like a fine recipe, now all I’ve got to do is shoot me an elk!
TS
__________________
"The Spartans do not ask how many are the enemy, but where they are."
|