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#5761310 - 05/27/15 12:07 AM I don't want to scew up two suppers...
Shotgun Willie Offline
Pro Tracker

Registered: 01/05/10
Posts: 1064
Loc: McKinney, TX
I got a mess of elk burger meat out tonight, fried it up with a bunch of Tony's, some el mercado seasoning, and a half ton of pepper. Got that good and fried up, and mixed it with a pack of zatarans jamabalaya.

It was astonishingly inedible. Too spicy for the dogs, it got left out for the yotes.

Same time I took the burger out of the freezer, I also took out two elk loins. This is were I need help. I don't have an effective smoker, so it's gotta be on the grill, with or without the cast iron skillet to sear it.

You guys give me any ideas as who the best preparation prior to grilling? I've seen "Nothing but salt and pepper", which I'd probably add garlic to because I like garlic in just about anything.

That will probably be my go to for my first trial. Unless you have any ideas that arouse my loins, so to speak. You've got 18 hours to express your ideas, to where I don't wind up with coyotes coming to eat my food more than my friends will.

I'd sincerely appreciate the help, my most recent foray into elk dinner has got me about ready to donate the rest.

#5761322 - 05/27/15 02:55 AM Re: I don't want to scew up two suppers... [Re: Shotgun Willie]
kmon1 Offline

Registered: 09/27/06
Posts: 22752
Loc: Texas
One of standby ways to cool the loins up is coat it heavy with Montreal Steak seasoning, place in a ziplock bag then back in the fridge for hours. Prior to cooking take it out of the fridge and allow it to come to room temp then cook on high heat until rare or medium rare at the most. Take it off the grill, let it rest for 5 to 10 minutes and slice thin across grain much like you would London Broil. I freeze backstraps and elk loins in 6 inch blocks for cooking that way. if you have any leftovers it makes for great samwiches, like doing sliders on potato dinner rolls with it MMMM might have to pull some out of freezer after thinking about it,

Have never had complaints with any cooked that way, even converted a good friends daughters to liking rare meat by cooking up some like that for them. They would only eat well done before that but after trying elk cooked that way they now order steaks medium rare,

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#5761630 - 05/27/15 09:42 AM Re: I don't want to scew up two suppers... [Re: Shotgun Willie]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 27640
Loc: Texas
You can also cook the loin like you would a steak. Cut it into steaks of the thickness of your choosing, season as you would a beef steak and grill HOT and FAST, searing it and like Kmon1 said leave them rare/med rare and let rest a min or two with a tab of butter on top.
It's hell eatin em live

#5762445 - 05/27/15 06:34 PM Re: I don't want to scew up two suppers... [Re: Shotgun Willie]
retfuz Offline

Registered: 04/05/09
Posts: 8287
Loc: Irving Tx. and Cedar Creek Lak...
Salt and pepper, then wrap with bacon and put on the grill, allways good to me that way.


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