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Cold Smoke Elk Steaks

A smokin’ twist to a classic elk steak recipe!

By Smokehouse Products

When it comes to smoking meats or fish, the Big Chief and Little Chief smokers are household names. Well, now there’s the Smoke Chief which is a cold-smoke generator that attaches to any grill to add smoke.

After the steaks marinate for 24 hours, use the Smoke Chief to smoke the meat before cooking it. When you smoke the steaks when they’re raw, just 20- to 30 minutes of smoke time will give you a deep-smoke flavor.

 

Ingredients:
2 pounds elk tenderloin or backstrap

½ cup Smokehouse Cherry BBQ Pellets

1 cup red wine

½ cup balsamic vinegar

½ cup orange juice

2 tbsp soy sauce

3 cloves garlic

Directions:
Trim any excess fat from the meat and cut steaks into your preferable size. Mix the red wine, balsamic vinegar, orange juice, soy sauce and chopped garlic cloves in a bowl. Add the steaks to the marinade and refrigerate for approximately 24 hours.

Remove the steaks from the marinade and place them on the grill without turning on the heat. Attach your Smoke Chief to your grill (often through the rotisserie hole) and turn it on. Fill the Smoke Chief with ½ cup of Smokehouse Cherry BBQ Pellets. Close the grill as the smoke begins pouring out of the Smoke Chief. Smoke the steaks for 20- to 30 minutes, then remove the meat from the grill.

Turn on your grill to medium-high heat. Place your steaks back on the grill and cook approximately 5- to 6 minutes on each side (depending on the thickness that you cut the steaks). Flip your steaks only once. Mix up your favorite salad (with smoked peppers) for a nice side dish. Easy and delicious . . . Enjoy!

 

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