Backstrap Recipe

Marinate overnight to thaw in milk, Allegro, Allegro spicy, some garlic. Cut off the silver skin first.

Take the whole piece of backstrap and slap it on a very hot coal fire for a few minutes on each side till medium rare.

Pull off, wrap in foil, let sit ten minutes. Slice thin.

Meatgasm.

Here's what you do since you have all week.

If you have already frozen it. Thaw it out. Put the whole backstrap in a cooler with fresh water and ice. Keep it on ice all week replacing the water every day.

Take it out the day you are going to cook it, cutting off all the excess fat, etc.

Cut 2'' thick medallions off. Pair them together and wrap in bacon as you would a beef filet. Coat in a small amount of olive oil, kosher salt, and ground black pepper.

Cook to medium rare and enjoy.

It's pretty hard to frick up backstraps as long as you don't overcook them. I've had them a lot of different ways and they're all freaking awesome. Always think I'm looking for different ways to do it but then I end up doing it the same way as last time because it was so damn good!

Faxis nailed it.

On another note, can this bs deemed the official backstrap thread? There has been at least 1 a day for the past 3 weeks. The death function sucks these days, so I'm not blaming the OP.

We've always eaten it the simplest way possible because I can't imagine anything being better.

Cut into "steaks." Tenderize with mallet or edge of cup. Marinade (I don't like to to leave it in too long - 1 or 2 hours is good for me). Grill.

Food of the gods.

to each his own. I love it this way.

Dredge in flour. Fry. Insert into grands biscuit. Add syrup. C'mon boys. I'm tired of telling u this is the best way to eat strap.

Thaw it out. Make a marinade of 1 cup red wine, 1/2 cup olive oil, 1/4 cup dale's, 1/8 cup lemon juice, salt, pepper, herbs (whatever you have on hand is fine - rosemary, thyme, oregano, parsley, italian seasoning), and 2 cloves garlic. Take another 2 whole cloves of garlic cut into 1/4's and shove into 1" deep slices you made on the backstrap. Marinate overnight. Grill to medium rare and enjoy. You can tenderize before the whole process too if you want - just depends on what the backstrap came off of.

OR you can pound it, split it, coat with dale's, stuff with jalapenos stuffed with cream cheese, wrap the entire thing in bacon, and marinate overnight in 3/4 italian dressing and 1/4 bbq sauce.

so I've got half a pound of ground meat......