- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Backstrap
Posted on 11/27/12 at 10:02 am
Posted on 11/27/12 at 10:02 am
My buddy killed himself a doe the other day, and brought back some backstrap for us to eat. What is the best way to prepare it? I got it soaking in some milk right now, but what should i do? Marinade then grill? Ideas people.
6
Posted on 11/27/12 at 10:04 am to Sherman Klump
Cut it into steaks about 1.5" thick, grill with some salt & pepper and olive oil.
Posted on 11/27/12 at 10:07 am to Sherman Klump
I like to load up the milk with tabasco while marinating as well.
Posted on 11/27/12 at 10:11 am to Sherman Klump
Take it out an hour before it hits the grill.
Don't slice it up. Place on the grill whole with salt and pepper.
Hit 4 sides for 2 minutes on each. Let it rest, then slice it.
Don't slice it up. Place on the grill whole with salt and pepper.
Hit 4 sides for 2 minutes on each. Let it rest, then slice it.
Posted on 11/27/12 at 10:14 am to Sherman Klump
tough to beat good ole fried backstrap.
Posted on 11/27/12 at 10:22 am to tigerdup07
quote:
tough to beat good ole fried backstrap.
Yuuuuuuuuuup!
Posted on 11/27/12 at 11:11 am to BRgetthenet
quote:
Take it out an hour before it hits the grill.
Don't slice it up. Place on the grill whole with salt and pepper.
Hit 4 sides for 2 minutes on each. Let it rest, then slice it.
This...low and slow in the oven works too.
Eat this with some Croissants and pepper jelly
Posted on 11/27/12 at 12:27 pm to LSUBoo
I do the same as LSUBoo. the only thing i do different is send it through the tenderizer. by far the best way i've eaten it.
Posted on 11/27/12 at 1:26 pm to Sherman Klump
Cut it into medallions about 1.5 inches thick, grill, I recomend a tiny splash of Dales marinade and fresh pepper. Asparagus and baby portabellas go well with this....you are on your own for red wine choices 
Posted on 11/27/12 at 2:58 pm to Tommy Patel
I don't even marinate it. I clean it well, let it rest to room temperature, salt pepper and hit it high hot and fast on all sides then lower heat for a couple minutes, remove, rest, slice and eat. Maybe rub with a bit of olive oil to keep from sticking but I normally just put it on a cast iron griddle I keep on my grill.
Now frying is good, or slicing and just pan sauteing. Just whatever you do don't overcook it.
Now frying is good, or slicing and just pan sauteing. Just whatever you do don't overcook it.
Posted on 11/27/12 at 3:01 pm to Sherman Klump
I'm cooking some tomorrow night for the grandparents. Have it sitting in a Ziploc bag with olive oil, slap ya mama and homemade hot sauce. Going to butterfly it and stuff with cream cheese and jalapenos then wrap the loins in bacon. Cook on hot gas grill until the bacon is done. Do not overcook!
This post was edited on 11/27/12 at 3:04 pm
Posted on 11/27/12 at 3:26 pm to SaDaTayMoses
quote:
Ziploc bag with olive oil, pinch of slap ya mama and splash of Crystal hot sauce. Going to butterfly it and stuff with feta cheese and spinach then wrap the loins in bacon. Cook on hot gas grill until the bacon is done. Do not overcook!
I'm going to do this "tweaked" same thing with a pork tenderloin. in theory should be pretty good.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News