elkfanatic
Active member
8" sections of Elk backstrap and deer backstrap. Seasoned with several spices, coated with olive oil, ziplock bag overnight, sous vide 135° ,low heat on charcoal with applewood smoke for 5 minutes per side.
Damn Canadians exporting all of their pollution!
Looks pretty normal.
Masks fir the smoke?
Nickelback, Justin Bieber, and now this shit is getting dumped on us. I think its time to
Delivered today, food pics this weekend.
View attachment 279072
Do you brine flats?View attachment 279363
Just put on a 7 pound brisket flat.