Grilled elk chops over open flame -- seared with a hard crust and rested before the knife.
Prep 25 min · Cook 21 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 over open flame straight off the board.
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