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Started By
Message
Coworker just gave me some backstrap! I need your best recipes!
Posted on 12/15/11 at 12:42 pm
Posted on 12/15/11 at 12:42 pm
Don't hold back on me. Preferably something wrapped in bacon!!
5
Posted on 12/15/11 at 12:45 pm to bthomp1
Cut in pieces. Dab of cream cheese, or pepper jack, a slice of jalapeno pepper, wrap with bacon.
Grill.....
Grill.....
This post was edited on 12/15/11 at 12:46 pm
Posted on 12/15/11 at 1:04 pm to Lee Chatelain
Posted on 12/15/11 at 1:14 pm to Lee Chatelain
Why would you put all that on backstrap? You wouldn't be able to taste the meat at all. Might as well use stew meat because it will all taste the same once you put all the crap on it.
KISS (Keep it simple stupid)
KISS (Keep it simple stupid)
Posted on 12/15/11 at 1:15 pm to Lee Chatelain
quote:
Cut in pieces. Dab of cream cheese, or pepper jack, a slice of jalapeno pepper, wrap with bacon.
Grill.....
Posted on 12/15/11 at 1:18 pm to iAmBatman
quote:
KISS (Keep it simple stupid)
When I was a kid they told us is stood for Knights In Satan's Service. Then they burned all their satanic 8-tracks.
On topic, Pbeard's recipe looks like a winner.
Posted on 12/15/11 at 3:44 pm to bthomp1
split it open like a piece of french bread, season it with what ever powder you use, soak it [over night optional] but a least 3 hrs in italian dressing, stuff with cream cheese and jalapeno's, wrap in bacon, then foil put on grill at 300 for 45 min.flip it about half way through, then remove foil and sear all the way around until the bacon gets crispy.
This post was edited on 12/15/11 at 3:59 pm
Posted on 12/15/11 at 3:50 pm to animalcracker
quote:
Pbeard's recipe
Saw it on the New Holiday No Reservations while they were in an Austrian restaurant. It was quite interesting.
Posted on 12/15/11 at 3:54 pm to Lee Chatelain
this - search for a good marinade.
Posted on 12/15/11 at 4:35 pm to bthomp1
I ususally just marinate it overnight in a worchestershire/ italian medley, then sear over a hot flame for 3 minutes each side. Take it off, let settle for 8 minutes, then slice as desired.
Posted on 12/15/11 at 4:44 pm to bthomp1
Clearly there are folks here who love the taste of venison.
Posted on 12/15/11 at 4:46 pm to animalcracker
quote:
split it open like a piece of french bread, season it with what ever powder you use, soak it [over night optional] but a least 3 hrs in italian dressing, stuff with cream cheese and jalapeno's, wrap in bacon, then foil put on grill at 300 for 45 min.flip it about half way through, then remove foil and sear all the way around until the bacon gets crispy.
oh dear god
Posted on 12/15/11 at 4:47 pm to coolpapaboze
Posted on 12/15/11 at 4:52 pm to Martini
my thoughts exactly
Posted on 12/15/11 at 5:08 pm to animalcracker
quote:
split it open like a piece of french bread, season it with what ever powder you use, soak it [over night optional] but a least 3 hrs in italian dressing, stuff with cream cheese and jalapeno's, wrap in bacon, then foil put on grill at 300 for 45 min.flip it about half way through, then remove foil and sear all the way around until the bacon gets crispy.
This is the ONLY way I eat beef tenderloin!
Posted on 12/15/11 at 5:10 pm to NaturalBeam
quote:
split it open like a piece of french bread, season it with what ever powder you use, soak it [over night optional] but a least 3 hrs in italian dressing, stuff with cream cheese and jalapeno's, wrap in bacon, then foil put on grill at 300 for 45 min.flip it about half way through, then remove foil and sear all the way around until the bacon gets crispy.
quote:
This is the ONLY way I eat beef tenderloin!
oh dear god
Posted on 12/15/11 at 5:17 pm to Martini
I should add, it's not complete without a heavy dose of A1 steak sauce though
Posted on 12/15/11 at 5:37 pm to NaturalBeam
first soak it in olive oil, then rinse off after a few hours, then cover in a dry rub, freeze it for a day, thaw it and marinate in ranch dressing, and then chop up jalapeno's and carrots, cut open the backstrap and put them inside, then wrap it all up with bacon real tight, after that drizzle a cajun mayonnaise over it and let it sit for a few hours, put it on a george foreman for NO MORE than 10 minutes, take out and soak that mother fricker in tobasco and sprinkle velveeta lite* cheese on top to melt and then throw that son of a bitch away because yall have no idea how to cook backstrap right
Posted on 12/15/11 at 6:36 pm to bthomp1
quote:
backstrap! I need your best recipes
Well i'm a fried backstrap kind of guy. I prefer to eat it in the morning for breakfast with some eggs, grits and white gravy. But I have eaten many many times other than breakfast.
I cut the backstrap into 1/4" medallions and set in an ice water bath in the frige overnight. This is to pull some of the blood out of the meat. Rinse well after.
I use the Oak Grove spicy chicken fry packages along with some plain flour. I lay out the meat and lightly season. Salt/pepper/garlic powder. Dredge in plain flour till covered then shake excess off.
I mix two eggs with one bag of the chicken fry and water until I have a thin batter.
Dip the dredged meat in the batter then remove and dredge again in plain chicken fry this time. This will give a good crust but not too thick and it will stick to the meat well.
Fry at 350 in veg oil. I prefer fresh hog lard but thats another story.
Take out after they get golden brown. Enjoy!
Posted on 12/15/11 at 6:43 pm to NaturalBeam
quote:
I should add, it's not complete without a heavy dose of A1 steak sauce though
A1 is good but i prefer ketchup
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