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Message
A question about grilling a deer backstrap
Posted on 6/13/12 at 3:31 pm
Posted on 6/13/12 at 3:31 pm
I used the search function and checked out all the tips on cooking backstrap. I notice several people mentioned grilling them.
I've never grilled backstrap before. Do you grill it whole, or do you cut the meat before grilling?
TIA.
I've never grilled backstrap before. Do you grill it whole, or do you cut the meat before grilling?
TIA.
8
Posted on 6/13/12 at 3:32 pm to L.A.
quote:
Do you grill it whole, or do you cut the meat before grilling?
I'd say grill it whole, with some seasoning. then take it off the grill and cut into medallions.
Posted on 6/13/12 at 3:36 pm to BugAC
This thing weighs 1 lb, 14 ounces. Any idea on cooking time?
Posted on 6/13/12 at 3:38 pm to L.A.
quote:Yes, but you need to watch overcooking the tail end. Kepp the smaller end on a lower temp, or cut it off and cook seperately. If at all possible, don't cook beyond med rare.
Do you grill it whole
Posted on 6/13/12 at 3:41 pm to L.A.
i cut mine into thin strips before grilling. i take each strip and wrap it around a sliced jalapeno filled with cream cheese. then i wrap all of it in a slice of bacon.
to each his own
to each his own
Posted on 6/13/12 at 3:45 pm to L.A.
quote:Sounds like you have a tenderloin, or and "inside loin". Just heat it up and enjoy...it'll cook quick.
thing weighs 1 lb, 14 ounces. Any idea on cooking time?
Posted on 6/13/12 at 3:49 pm to OTIS2
quote:But definitely do it on the grill? Not in the oven?
Just heat it up and enjoy...it'll cook quick.
Posted on 6/13/12 at 3:50 pm to tigerdup07
quote:I've got all of that on hand except the bacon. I wonder if turkey bacon would work?
i cut mine into thin strips before grilling. i take each strip and wrap it around a sliced jalapeno filled with cream cheese. then i wrap all of it in a slice of bacon.
Posted on 6/13/12 at 3:51 pm to L.A.
quote:
But definitely do it on the grill? Not in the oven?
It's up to preference.
My gf's cousin cooked us some backstrap on the grill around christmas time, it was delicious.
But like another poster said, the inside should be medium rare.
Posted on 6/13/12 at 3:55 pm to BugAC
quote:Do you put anything on it besides salt and pepper before you cook it?
My gf's cousin cooked us some backstrap on the grill around christmas time, it was delicious.
Posted on 6/13/12 at 4:02 pm to L.A.
quote:yep
do it on the grill? Not in the oven?
Posted on 6/13/12 at 4:03 pm to L.A.
quote:
Do you put anything on it besides salt and pepper before you cook it?
You could marinate it in some of this.
And then season with some salt and peppercorns.
Posted on 6/13/12 at 5:10 pm to L.A.
Fried backstrap for me with a good rice and gravy. Grilling is ok too though.
Posted on 6/13/12 at 5:14 pm to Hat Tricks
quote:
Fried backstrap
Is very good. A friend of mine, uses a meat hammer to pound it out, milk and egg wash, dip in seasoned batter, and fried in a black iron skillet like chicken fried steak. It was very good. He cooked some without the use of the the meat hammer and I thought the hammered version was much better.
:inbeforehowbigisyourmeathammer:
This post was edited on 6/13/12 at 5:15 pm
Posted on 6/13/12 at 7:24 pm to Hat Tricks
Fried backstrap for me with a good rice and gravy.
Posted on 6/13/12 at 7:36 pm to L.A.
They grill fine. Can't beat fried either. My favorite method of last is to season with Paul P's blackened steak magic, S&P, and sear like you would a fillet in a hot arse black skillet and finish for a minute or two in the oven. Maybe even pad with butter and bleu cheese while it's resting. It's hard to beat..
Posted on 6/13/12 at 8:51 pm to L.A.
Whole cook on high heat for 3 minutes a side and close the lid for 7 perfect med rare.....
Posted on 6/14/12 at 8:49 am to Tigerhouse
a good instant read thermometer is your best friend whether you cook it whole or cut it into steaks/medallions. I generall shoot for 8-10 mins total cook time plus another 5-10 mins wrapped tightly in aluminum foil once I take it off the grill. Its hard to beat a backstrap cut into 1" steaks and seared on high heat with a little gorgonzola compound butter on top! whatever you do, just make sure to dry the backstrap with paper towels so you get a good crust on the outside. Way too many people neglect this step in grilling and wonder why they cant get a good crust on meat.
Posted on 6/14/12 at 9:10 am to L.A.
Whole, grilled. People always complain about the strap or other parts of deer drying out, which is true. Go to Sur La Table or Bed and breakfast and ask for a larding needle. It takes some time to get used to it but the effect is to "stuff" fatback into it which keeps it moist.
This post was edited on 6/14/12 at 9:15 am
Posted on 6/14/12 at 9:59 am to L.A.
quote:
i cut mine into thin strips before grilling. i take each strip and wrap it around a sliced jalapeno filled with cream cheese. then i wrap all of it in a slice of bacon.
Very good this way!
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