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re: What is your go to back strap recipe?
Posted on 10/21/13 at 6:55 pm to choupiquesushi
Posted on 10/21/13 at 6:55 pm to choupiquesushi
How do you guys go about dry aging at home? I know it's not really rocket science, but I also don't feel like getting food poisoning or anything.
1
Posted on 10/21/13 at 7:03 pm to Rize
quote:
I marinate mine in sweet baby rays and wrap in Applewood smoked bacon, cream cheese and jalapeño's.
What he said minus BBQ marinade. I use garlic powder and a splash of dale's
This post was edited on 10/21/13 at 7:05 pm
Posted on 10/21/13 at 7:11 pm to KG6
I "age" mine in a cooler right after I clean the deer. Ive left it in the cooler for two weeks before (usually 5-7) days at least though. Just keep fresh I've and drain the water every so often. I've cut the blackstrap straight from the cooler to a cutting board. Just cut about 1.5" cuts and grill like a filet. Sear both sides on really high heat. Olive oil, salt and pepper, finish in oven with a pat of butter. Can't beat it. 
Posted on 10/21/13 at 7:14 pm to beHop
That is exactly how I do it. People who fry backstrap appall me.
Posted on 10/21/13 at 7:16 pm to KingRanch
I LOVE chicken fried back strap.
I don't give a shite how you like yours.
I don't give a shite how you like yours.
Posted on 10/21/13 at 7:17 pm to tigerfoot
You're gross
Posted on 10/21/13 at 7:17 pm to KingRanch
Fried, always. 
Posted on 10/21/13 at 7:17 pm to KingRanch
quote:Couldn't believe no one had said to fry it cause I love it fried.
That is exactly how I do it. People who fry backstrap appall me.
Posted on 10/21/13 at 7:18 pm to KingRanch
No one cares.
Posted on 10/21/13 at 7:18 pm to Geauxtiga
Downshift said hot grease on the third post.
Posted on 10/21/13 at 7:21 pm to KingRanch
It's funny how we get used to something a certain way and it's hard to imagine eating it otherwise.
I now eat some things that I couldn't believe my wife's parents would cook (or how, rather) when we were first married.
I now eat some things that I couldn't believe my wife's parents would cook (or how, rather) when we were first married.
Posted on 10/21/13 at 7:24 pm to KingRanch
Gross, but confident in my love for fried backstrap. Yummy. With purple hulls, mashed taters, and some gravy.
You probably put truffles and some organic mushrooms n yours.
You probably put truffles and some organic mushrooms n yours.
Posted on 10/21/13 at 7:29 pm to tigerfoot
quote:
some organic mushrooms n yours.
Woah now.....I do, but only in with the candied onions and I pick them myself.
Posted on 10/21/13 at 7:30 pm to Flamefighter
I like backstrap anyway you do it and would be hard pressed to pick a favorite way. As long as it aint overcooked. I did this one last night. Seared for a minute a side in hot black skillet then put it a 500 degree oven for about 8ish minutes. It was killer.
This post was edited on 10/21/13 at 7:31 pm
Posted on 10/21/13 at 7:32 pm to LSUballs
Yes please
Posted on 10/21/13 at 7:34 pm to Flamefighter
I roll in paste of horseradish, garlic, s&p and rosemary. Lay some bacon on top and smoke real low for a couple hours. Stuff is like butter
Posted on 10/21/13 at 7:44 pm to LSUballs
Looks freaken delicious. 
Posted on 10/21/13 at 7:59 pm to MillerMan
quote:
Chicken fried
Did eat this weekend. Love that shite
Posted on 10/21/13 at 8:00 pm to KingRanch
There isn't much that I don't fry.
I fry pizza rolls
I fry pizza rolls
Posted on 10/21/13 at 8:01 pm to DownshiftAndFloorIt
That's why you're fat
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