Directions

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1. Preheat your smoker to 225°F (107°C).

2. Coat the elk rack generously with the dry rub, ensuring it's evenly distributed.

3. Place the rack in the smoker and cook until the internal temperature reaches 125°F (52°C) for medium-rare or your desired doneness, usually around 1.5-2 hours, but start checking at the one hour mark. You don’t want to overcook the Elk.

4. Optionally, baste the elk with the oil from the smoked garlic confit when checking the temperature for added flavor.

5. Once cooked, let the elk rest for about 10 minutes before you slice between the bones.

6. Sprinkle with some additional salt and serve on a bed of cauliflower mash and a side of spinach salad.

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1. Peel and slice the garlic cloves in half before placing them in a small cast iron or foil pan.

2. Cover the garlic with olive oil.
3. Smoke alongside the elk rack.

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1. Steam or boil the cauliflower until tender.

2. Drain any excess water and use a hand masher or immersion blender to puree the cauliflower (alternately you can use a food processor).

3. Add butter, salt, pepper, parsley, and smoked garlic with oil.
4. Blend until smooth and creamy.

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1. Place the spinach in a large bowl, and top with the celery, apple, cheese, walnuts and red onion.

2. Combine all dressing ingredients in a bowl and whisk or in a jar and shake. Taste and adjust seasoning if needed. You can raise the sweetness with more honey or the tanginess by adding more vinegar a splash at a time.

3. Drizzle the dressing overtop and toss to mix evenly. Serve immediately.

4. Enjoy!