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Started By
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Backstrap on the pit?
Posted on 12/30/16 at 9:22 am
Posted on 12/30/16 at 9:22 am
Only way I've ever eaten it is fried. Any recs for the pit?
This post was edited on 12/30/16 at 9:23 am
4
Posted on 12/30/16 at 9:27 am to Schmelly
quote:Cook it rare. Medium rare at most. Anything more will be poo and tough
Only way I've ever eaten it is fried. Any recs for the pit?
ETA: Season how ever you would a tenderloin(backstrap isnt technically a tenderloin, but alot of people call it so and treat it as so)
Salt, pepper, rosemary etc etc
This post was edited on 12/30/16 at 9:36 am
Posted on 12/30/16 at 9:35 am to lsupride87
That's what I figured. I don't think I'll do it. Don't wanna screw it up & waste it
Posted on 12/30/16 at 9:36 am to Schmelly
quote:Dude, do it. If you want to be safe cook it slow in the oven with a meat thermometer and then finish on the grill 30 seconds for a sear
That's what I figured. I don't think I'll do it. Don't wanna screw it up & waste it
I never fry my backstrap unless it is from a big old buck
Cooked rare is phenomenal
ETA: I would take this thread over to the outdoor board. Will get more action
This post was edited on 12/30/16 at 9:38 am
Posted on 12/30/16 at 9:43 am to lsupride87
quote:
Dude, do it. If you want to be safe cook it slow in the oven with a meat thermometer and then finish on the grill 30 seconds for a sear
Marinate it like a steak?
quote:pretty sure it was young, my dad thought it was a doe when he shot it, lol. It was a cull (sp?) buck
I never fry my backstrap unless it is from a big old buck
quote:
ETA: I would take this thread over to the outdoor board. Will get more action
Yeah, fugured that. Thanks for the help
Posted on 12/30/16 at 9:43 am to Schmelly
Sear in cast iron skillet
Posted on 12/30/16 at 9:47 am to Schmelly
quote:Yep. However you do your steaks
Marinate it like a steak?
For me, I lightly coat in in olive oil, then rub liberally with salt, pepper, and rosemary
Then sear it on cast iron until rare
But like I said, if you are nervous about over cooking, cook it in the oven with a meat thermometer
Posted on 12/30/16 at 10:08 am to lsupride87
I have a kamado. Was gonna do it on there. Sear it, then maybe wrap it in foil?
Posted on 12/30/16 at 10:08 am to lsupride87
IMO you'd ruin it by frying it. Such a disservice to a great piece of meat. Sear it hot a fast to just under medium rare, slice about 1/4 inch pieces and top it with a sauce if you wish.
Posted on 12/30/16 at 10:10 am to lsupride87
If all u gotta do is treat it like a steak, I'm good lol. I can't cook much, but My steak game is on point
Posted on 12/30/16 at 10:12 am to Schmelly
quote:Yep. That easy
If all u gotta do is treat it like a steak, I'm good lol. I can't cook much, but My steak game is on point
You can leave it whole, our cut it into filet size steaks if it makes you more comfortable.
This post was edited on 12/30/16 at 10:13 am
Posted on 12/30/16 at 10:12 am to TigernMS12
Y'all convinced me. I'll try it. Can't hurt. Doing it for NYE. Hope the weather holds for tomorrow though. supposed to be a mess over here
Posted on 12/30/16 at 10:12 am to Schmelly
Absolutely, marinate it like a Steak. About 5 minutes on each side, then take it off. Just as good, if not better, than a filet!
Posted on 12/30/16 at 10:12 am to TigernMS12
exactly, would you fry a filet? frick no. put a meat thermometer in it and throw it in a cast iron skillet or set you grill as hot as you can and do the same thing.
same goes for the actual tenderloins. frying them ruins them imo.
same goes for the actual tenderloins. frying them ruins them imo.
Posted on 12/30/16 at 10:15 am to lsupride87
Salt and about an hour sitting in just a little bit of allegro marinade. Not too long to dominate. Just a hint. Then finish it with some melted butter and cracked pepper. Hard to screw up anything on that kamado. It covers for your mistakes lol
Posted on 12/30/16 at 10:17 am to lsu777
I didn't know this. Makes sense. Most people I know who cook it, can't cook. My old man just recently quit marinating every piece of meat he eats in Italian dressing lol.
Posted on 12/30/16 at 10:19 am to Schmelly
quote:Perfect. Take pics and come back with results
Salt and about an hour sitting in just a little bit of allegro marinade. Not too long to dominate. Just a hint. Then finish it with some melted butter and cracked pepper. Hard to screw up anything on that kamado. It covers for your mistakes lol
Posted on 12/30/16 at 10:20 am to Schmelly
quote:Alot of people fry backstrap.
I didn't know this. Makes sense. Most people I know who cook it, can't cook.
I only do for big bucks
Posted on 12/30/16 at 10:20 am to Schmelly
The lighting is a little off, but the is medium rare and delicious.
Posted on 12/30/16 at 10:22 am to Schmelly
My dad did some on the pit for Christmas and it was some of the best tasting meat I've ever had.
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