Our next door neighbor was more than generous, and shared some of the moose he just brought home, to include one of the tenderloins; of which we cooked some for dinner this evening. Let it marinade for a few hours in a paste of EVOO, fresh rosemary & garlic, and S & P. Tied it up so it would cook evenly, and put it in the 2 Star on "SMOKE" until about 100F internal, then transferred to the cold smoke box while we cranked up to "GRILL". Seared all around until it was 125-130F and rested a few minutes while we steamed some snap peas. Just doesn't get any better IMO. Nothing like well cared for moose meat. Followed up with a good fire in the pit, and some smores. Life is good! Hope everyone had a great weekend. It was awesome here in the Greatland!
Jeff
