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Started By
Message
So I have a backstrap in my freezer
Posted on 3/1/15 at 8:20 pm
Posted on 3/1/15 at 8:20 pm
Any suggestions on cooking? I'm looking for some suggestions that deal with maybe stuffing with crawfish/crabmeat
11
Posted on 3/1/15 at 8:25 pm to johndaly
Just give it to me. I'll take good care of it.
Posted on 3/1/15 at 8:29 pm to johndaly
Season with salt, cracked pepper and cayenne and put in cast iron skillet with a little oil very hot and grill entire loin medium rare. Let it rest for 10 mins and then marvel at one of the most beautiful creations ever.
Posted on 3/1/15 at 8:34 pm to dnm3305
Any type of directions on seasoning (quantity) or temp/setting
Posted on 3/1/15 at 8:41 pm to johndaly
Season with slap ya mama, place fresh jalapeño peppers and onions on top, wrap with bacon. Cook dat in the oven uncovered until bacon is done, around 350 I think... 
Posted on 3/1/15 at 8:42 pm to johndaly
No stuffing or crawfish meat required. Here's one I did last Saturday:
Posted on 3/1/15 at 8:46 pm to 4LSU2
That looks amazing. How was that prepared?
Posted on 3/1/15 at 8:55 pm to johndaly
Go away kid, trolling the other boards should be enough entertainment for you
Posted on 3/1/15 at 8:56 pm to johndaly
Goto the store and get some Poche crawfish boudin.
Butterfly the backstrap flat and stuff with the boudin. Wrap with cooking string or bacon. Throw it on the grill.
Posted on 3/1/15 at 9:03 pm to hogdaddy
beat me to it..... stuff with boudin, wrap in bacon.
YUM
YUM
Posted on 3/1/15 at 9:06 pm to dnm3305
quote:
Season with salt, cracked pepper and cayenne and put in cast iron skillet with a little oil very hot and grill entire loin medium rare. Let it rest for 10 mins and then marvel at one of the most beautiful creations ever.
Something along these lines. Except I add fine ground coffee to the rub and wrap with bacon. Just fine without the bacon as well. DO NOT OVERCOOK!!!!
Posted on 3/1/15 at 9:08 pm to ForeverLSU02
That one soaked in a garlic and red wine concoction for four hours, then simply seared on a hot grill for ten minutes, removed to settle, Bon appetit.
I cooked the red wine down as a topping, but ended up not using it. Medium to medium rare venison needs nothing more than a warm mouth on it.
I cooked the red wine down as a topping, but ended up not using it. Medium to medium rare venison needs nothing more than a warm mouth on it.
Posted on 3/1/15 at 9:29 pm to SmackoverHawg
quote:
I add fine ground coffee to the rub
interesting...I have never heard of that...
Posted on 3/1/15 at 10:03 pm to 4LSU2
Is that a freaking outdoor board coozie???
Posted on 3/1/15 at 10:21 pm to johndaly
KR cooked some one night and put crabmeat on it. It was delicious, maybe he will chime in.
Posted on 3/1/15 at 11:01 pm to Rize
quote:
KR cooked some one night and put crabmeat on it. It was delicious, maybe he will chime in.
Fat people know cooking!!!!
Posted on 3/1/15 at 11:07 pm to 4LSU2
quote:
4LSU2 No stuffing or crawfish meat required. Here's one I did last Saturday:
This is the proper answer and by far the most rewarding. I would have stepped it up a notch with a nice red wine but that probably wouldn't be approved.
Posted on 3/1/15 at 11:11 pm to fisherbm1112
quote:
This is the proper answer and by far the most rewarding. I would have stepped it up a notch with a nice red wine but that probably wouldn't be approved.
It certainly would.
With wild rice and Roasted brussel sprouts. May grill one up this week. 
Posted on 3/2/15 at 5:15 am to TexasTiger34
quote:
Is that a freaking outdoor board coozie???
I picked it up at Alvin's Island my last visit to Orange Beach.
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