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re: Needing a good Grilled Backstrap recipe...
Posted on 12/6/19 at 4:49 pm to bigbuckdj
Posted on 12/6/19 at 4:49 pm to bigbuckdj
quote:
I cut mine in half so the two pieces I have are about the same thickness and not so long. salt them with kosher salt pretty liberally about four hours before I throw them on. Cook at 250 or so on the grill until the internal temp is about 110-115. Pull it off and rub lightly with olive oil or butter or whatever you wanna use. Get the grill crazy hot and sear for about 3 mins on each side or until the internal temp is about 125-130. Pull it off and put some butter and black pepper on them.
I've seen a lot of this "salting" recently. What does that do to the meat? Tenderizes? Breaks down the connective tissue, I presume? I take it you rinse it off real good before cooking?
2
Posted on 12/6/19 at 6:20 pm to cdaniel76
quote:
I've seen a lot of this "salting" recently. What does that do to the meat? Tenderizes? Breaks down the connective tissue, I presume? I take it you rinse it off real good before cooking?
I think it helps take some excess moisture out. Removing that moisture means it will start searing or browning versus steaming.
Same with ground meat. Dry as much as possible before browning Or you will be steaming or braising it for a few minutes before.
Posted on 12/8/19 at 5:21 pm to cdaniel76
quote:
I've seen a lot of this "salting" recently. What does that do to the meat? Tenderizes? Breaks down the connective tissue, I presume? I take it you rinse it off real good before cooking?
In addition to what no dust said, most of what meat absorbs in the marinating process is salt. I’m sure most will disagree but my cooks have come out better for every type of meat since I tossed my marinades and started using just kosher salt. Great amazing ribs article on salt
ETA: no I don’t wash it off. It will melt if it’s on there for more than an hour or so. Some will pat dry, I just toss it on the grill. You won’t end up with like pieces of salt on the meat after you cook it.
This post was edited on 12/8/19 at 5:29 pm
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