Charcoal-Grilled grilled elk chops and blistered tomatoes, built for a hungry table after a long day out.
Prep 17 min · Cook 19 min
Build a two-zone fire and let the coals settle to a hot, even glow with a cool side to retreat to.
Season the grilled elk chops generously and let it come up toward room temperature while the grill heats.
Lay it over the hot coals and sear hard on both sides, moving it to the cool zone if flare-ups climb.
Finish over indirect heat to your target doneness, watching closely so nothing scorches.
Rest off the fire for several minutes, then serve and blistered tomatoes straight off the board.
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