For Sizzle Grove's 100th post... a great video!
Check out this ten minute video from barbecue guru Steve Raichlen, in which he grills elk tenderloin and beef tenderloin. He explains the importance of adding an extra fat component for slow cooking lean meat, such as game meats.
The video shows him using a wood-fire grill, with grates that can be moved up and down with a rotating lever. This is one of the defining aspects of Santa Maria-style barbecue. In California, though, the preferred meat is usually beef tri-tip.