Montana Grilled Beaver Tail with BBQ Glaze

Introduction

Montana’s wilderness offers a variety of unique culinary experiences, and grilled beaver tail is a traditional delicacy full of rich, savory flavor. Cooking it over an Arteflame grill ensures a perfectly crispy exterior and a tender, juicy interior. By searing it over the 1,000°F center grill grate and then finishing it to perfection on the flat cooktop, you’ll achieve a delicious dish that stands out. Plus, the smooth, solid steel cooktop lets you cook all your sides at the same time without worrying about burning. Follow this recipe to create an unforgettable taste of Montana.

Ingredients

• 1 fresh beaver tail, cleaned and trimmed
• 2 tbsp butter, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 cup your favorite barbecue sauce
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the oiled napkins in the grill and stack firewood over them.
3. Light the napkins and let the fire burn until the cooktop is ready, approximately 20 minutes.

Step 2: Prepare the beaver tail

1. Rinse and pat dry the beaver tail.
2. Brush it with melted butter.
3. Season with salt, pepper, smoked paprika, and garlic powder.

Step 3: Sear the beaver tail

1. Place the beaver tail on the center grill grate at 1,000°F.
2. Sear for 2-3 minutes per side until a rich crust forms.
3. Move it to the surrounding flat cooktop to cook through.

Step 4: Glaze and cook to perfection

1. Mix barbecue sauce, honey, and apple cider vinegar in a bowl.
2. Brush the beaver tail with the glaze.
3. Continue cooking on the flat cooktop, flipping and basting with glaze every few minutes.
4. Cook until the internal temperature reaches 160°F.
5. Remove from the grill at 145°F and let it rest as it continues cooking off the grill.

Tips

• Use butter instead of oil for superior flavor.
• Adjust the cooktop area for the right level of heat control.
• Let the beaver tail rest before slicing to retain juiciness.

Variations

• Spicy Kick: Add cayenne pepper and hot sauce to the glaze for extra heat.
• Herb Infusion: Mix rosemary, thyme, and garlic into the melted butter before basting.
• Sweet Maple: Substitute honey with maple syrup for a deeper, caramelized glaze.
• Smoky Bourbon: Add a splash of bourbon to the barbecue glaze for a smoky depth.
• Asian Fusion: Replace barbecue sauce with hoisin and soy sauce for a tangy twist.

Best Pairings

• Grilled corn on the flat cooktop with butter and herbs
• Roasted potatoes seasoned and cooked on the Arteflame griddle
• Charred Brussels sprouts with a balsamic drizzle
• Campfire-style baked beans, heated directly on the cooktop
• Freshly grilled bread with butter and garlic

Conclusion

Grilling beaver tail on the Arteflame brings out deep, smoky flavors while keeping it perfectly juicy. With the right seasoning and cooking technique, you can turn this traditional Montana dish into an incomparable delicacy. Explore different glaze variations to suit your taste and impress your guests with a one-of-a-kind culinary experience.