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Message
Need tips for cooking whole venison backstrap (ikely NSFW)
Posted on 1/9/17 at 11:24 am
Posted on 1/9/17 at 11:24 am
My buddy is in town working and staying with me. He brought with him a massive stuffed (cream cheese, peppers, etc.) backstrap wrapped with bacon. We decided to thaw it out and cook it for the Natuonal Championship tonight.
Since I didn't prepare this yet am responsible for cooking it, I want to make sure it is cooked absolutely perfectly all the way through (med rare). I think I could probably get it done using only the grill since that's where I am most comfortable. Just wanted to see if someone might have another suggestion or useful insight, such as baking a while then finishing on the grill? (No sous vide)
I have access to oven, outdoor grill/smoker, indoor grill, and stove. Any help/advice would be greatly appreciated. TIA
For your troubles
Since I didn't prepare this yet am responsible for cooking it, I want to make sure it is cooked absolutely perfectly all the way through (med rare). I think I could probably get it done using only the grill since that's where I am most comfortable. Just wanted to see if someone might have another suggestion or useful insight, such as baking a while then finishing on the grill? (No sous vide)
I have access to oven, outdoor grill/smoker, indoor grill, and stove. Any help/advice would be greatly appreciated. TIA
For your troubles
This post was edited on 1/9/17 at 11:25 am
5
Posted on 1/9/17 at 11:30 am to Paddyshack
Do you have a meat thermometer?
Posted on 1/9/17 at 11:30 am to Paddyshack
Pull from the fridge 2 hours prior to cooking. Hot fire, grill 2 minutes per side, or a bit less, rest it, serve. Should be great.
Posted on 1/9/17 at 11:35 am to Coater
quote:
Do you have a meat thermometer?
I don't but I could probably get one.
Posted on 1/9/17 at 11:37 am to OTIS2
quote:
Hot fire, grill 2 minutes per side, or a bit less, rest it, serve
My concern is under/over cooking the bacon while trying to get the venison where it needs to be. This is thing is pretty thick, so I am not sure 2 minutes on each side would cook the bacon. It has probably closer to 4 sides
Posted on 1/9/17 at 11:39 am to Paddyshack
Yep. I was factoring in 4 turns. You can't uncook it...err on the side of rare to start.
Posted on 1/9/17 at 11:40 am to OTIS2
And for my trouble, I want No. 1...rare.
Posted on 1/9/17 at 12:08 pm to Paddyshack
I'd put it on the grill at around 300 until internal is 115-120*, letting it rest, and then try to crisp up the bacon with either a quick sear or with a broiler. I like adding a couple pieces of hickory or apple to add to the flavor while grilling it if you have something like a bge. Medium rare is about 135* and you don't want to go past that.
Posted on 1/9/17 at 1:24 pm to Coater
Thanks Otis, Coater. I will post pics of this bad boy later tonight if I can remember to do so.
Posted on 1/9/17 at 1:28 pm to Paddyshack
get a thermometer for sure. If you have an iphone i suggest the igrill ones but any wireless thermometer will work. I use mine almost everytime I grill unless its steak or hamburgers and then if its a thick steak, it get the thermometer just to make sure.
Posted on 1/9/17 at 2:51 pm to Paddyshack
I have one in my freezer and plan to use this recipe from Garden and Gun Magazine.
Recipe: Applewood-Bacon-Wrapped Venison Loin. Here s the Link: LINK
Recipe: Applewood-Bacon-Wrapped Venison Loin. Here s the Link: LINK
Posted on 1/9/17 at 2:56 pm to TigerAlum1982
That sounds very good.
Posted on 1/9/17 at 8:21 pm to Paddyshack
Bizzump
Posted on 1/9/17 at 8:37 pm to OTIS2
quote:
And for my trouble, I want No. 1...rare.
You'll need a meat thermometer.
Posted on 1/9/17 at 8:39 pm to Martini
I just want to cuddle.
Posted on 1/9/17 at 8:51 pm to OTIS2
Once it's stuffed w cream cheese I cook to med
I hate blood cream cheese mung oozing out
I hate blood cream cheese mung oozing out
Posted on 1/9/17 at 9:17 pm to Paddyshack
IWEI
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