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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 8:41 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 8:55 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 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 3/2/15 at 7:33 am to johndaly
I usually stuff with crabmeat and wrap in bacon...Smoke it for about 4-5 hours if you have a smoker. Falls apart... very moist...CRAAAAAAZY good
Posted on 3/2/15 at 9:02 am to johndaly
Butterfly eat pound it out stick a piece of boudin in it roll it up add heat for 15 mins. Score
Posted on 3/2/15 at 10:35 am to johndaly
I'm a hot and fast and medium rare fan myself. Used to be all about the bacon wrapped, stuffed with various things version. And it's good. But I prefer to keep in simple now days. Maybe a little pan sauce/reduction to drizzle over the top
Posted on 3/2/15 at 3:28 pm to johndaly
Rub down with olive oil, apply salt and pepper. Heat iron skillet nice and hot, sear on all 4 sides for about 45 seconds, allow to cool to eating temperature, slice and serve. I like to eat mine with a little horseradish sauce. Back strap shouldn't be stuffed or wrapped in my opinion...
This post was edited on 3/2/15 at 3:31 pm
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