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.
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Sounds like a fine recipe, now all I’ve got to do is shoot me an elk!
TS
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