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Message
re: So I have a backstrap in my freezer
Posted on 3/2/15 at 9:22 am to Kashmir
Posted on 3/2/15 at 9:22 am to Kashmir
Did this yesterday! Butterflied open backstrap and marinated in half cane syrup half creole mustard for 24 hrs. Cooked dirty rice. Stuffed backstrap with link of andouie sausage and dirty rice. Wrapped in bacon and tied with butcher twine. Grilled at 325 for about and hr. Was off the chain!
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Posted on 3/2/15 at 9:54 am to jdani11
Either this or confit.
Nothing beats a backstrap that was confited.
Tastes like butter....heavenly butter.
Nothing beats a backstrap that was confited.
Tastes like butter....heavenly butter.
Posted on 3/2/15 at 12:00 pm to jdani11
have to try that! thanks.
Posted on 3/2/15 at 3:03 pm to jdani11
I'll be doing this soon. Thanks for the idea
This post was edited on 3/2/15 at 3:04 pm
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