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Message
Needing a good Grilled Backstrap recipe...
Posted on 12/6/19 at 1:36 pm
Posted on 12/6/19 at 1:36 pm
Want to start grilling more with my Venison and would like to see what some of you guys do.
21
Posted on 12/6/19 at 1:41 pm to BIGJLAW
I mix up Dales sauce, Italian dressing and some steak seasoning.
Stuff it with cream cheese, jalapeños and wrap it in bacon
Stuff it with cream cheese, jalapeños and wrap it in bacon
Posted on 12/6/19 at 1:42 pm to BIGJLAW
Cut it up, tenderize it, wrap it around onion and bell pepper, marinate in Italian, grill.
Posted on 12/6/19 at 1:52 pm to BIGJLAW
quote:
Backstrap
Olive oil, S&P, grill to med rare. Simple as that.
Posted on 12/6/19 at 1:52 pm to BIGJLAW
What biggie smalls said
This post was edited on 12/6/19 at 1:54 pm
Posted on 12/6/19 at 1:57 pm to BIGJLAW
Backstraps make great fajitas.
Posted on 12/6/19 at 2:09 pm to BIGJLAW
Brush with olive oil. Salt, pepper, and sear.
Posted on 12/6/19 at 2:15 pm to BIGJLAW
Once you reverse sear one and eat it rare at about 128-130 degrees you'll never eat it another way.
But not to be an arse and avoid your question, if you have a way to smoke it until internal temp is about 125, then pull it off an let it rest while your grill gets hot as it can get, throw it back on and sear it.
But not to be an arse and avoid your question, if you have a way to smoke it until internal temp is about 125, then pull it off an let it rest while your grill gets hot as it can get, throw it back on and sear it.
Posted on 12/6/19 at 2:31 pm to BIGJLAW
Tonys
Flour
Grease
Flour
Grease
Posted on 12/6/19 at 2:32 pm to BIGJLAW
Reverse sear-In the oven to internal temp to 132 then 30 secs each side on a pit about to melt.
Deer bombs- bite size chunks wrapped in bacon over wood if you have it.
Deer bombs- bite size chunks wrapped in bacon over wood if you have it.
Posted on 12/6/19 at 3:30 pm to BIGJLAW
cook it like a filet mignon
Posted on 12/6/19 at 4:39 pm to BIGJLAW
Slice thin. Season. Toss on dehydrator.
Posted on 12/6/19 at 8:47 pm to BIGJLAW
marinate in allegro over night. take them out of the fridge about 4 hours before you cook. olive oil, salt, and pepper. reverse sear, then top with bleu cheese cheese butter while its resting.
Posted on 12/6/19 at 9:10 pm to BIGJLAW
Light olive oil, salt & pepper and grilled rare of course.
If you want it more tender, do this:
-cut the strap into 2.5" pieces
-turn the pieces so the cut side is down to the cutting board
-push down with your palm so the muscle tears and it smushes into a patty of sorts
-cook rare
It's so freaking tender, you can cut it with a fork. I finish them with unsalted butter.
If you want it more tender, do this:
-cut the strap into 2.5" pieces
-turn the pieces so the cut side is down to the cutting board
-push down with your palm so the muscle tears and it smushes into a patty of sorts
-cook rare
It's so freaking tender, you can cut it with a fork. I finish them with unsalted butter.
Posted on 12/6/19 at 10:05 pm to BIGJLAW
I’m normally just an olive oil, salt and pepper guy myself. However, if you want to use a marinade check out Jeremiah Doughty’s super juice recipe for marinade. I’ve used it several times and it is very good while not overpowering the meat.
Posted on 12/7/19 at 5:07 am to BIGJLAW
Just coat with olive oil, salt, and pepper.
Posted on 12/7/19 at 6:47 am to BIGJLAW
Don’t let all these baws fool you. You want steak, buy a prime steak from the store. Or go to Ruth’s Chris.
Just put that backstrap in the grinder with the rest of the deer.
Just put that backstrap in the grinder with the rest of the deer.
Posted on 12/7/19 at 2:05 pm to BIGJLAW
Light olive oil, coarse kosher salt, fresh cracked black pepper, hot grill. Pull it off at 115-120 and let it rest 10 minutes.
Posted on 12/7/19 at 2:35 pm to BIGJLAW
quote:
Want to start grilling more with my Venison and would like to see what some of you guys do.
As said, it’s a steak. I don’t understand the issue? You have to be careful with venison to not overcook but outside of that the tenderloins and backstrap IMO are treated no different then any other steak cuts.
Posted on 12/7/19 at 2:38 pm to BIGJLAW
Another recipe is just use olive oil and a spice rub then cook to rare/medium rare
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