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Message
Backstrap cooked like filets?
Posted on 1/9/13 at 11:35 am
Posted on 1/9/13 at 11:35 am
I was planning to take backstrap and cut it into steaks about 1 3/4 inch thick and grilling like a filet, mid rare. Im sure someones done this, how does it come out? Any better ideas, want something kindof healthy.
5
Posted on 1/9/13 at 11:37 am to Outdoor Chef
First, you make a roux.
Couldn't help it. Had to do it. Carry on.
Couldn't help it. Had to do it. Carry on.
Posted on 1/9/13 at 11:40 am to Outdoor Chef
that should work.
I have also marinated them in red wine, wichester (sp) sauce amd soy sauce over night and grilled them. Excellent. If you go this route just continue to baste the marinade on the meat while grilling to keep from drying out.
I have also marinated them in red wine, wichester (sp) sauce amd soy sauce over night and grilled them. Excellent. If you go this route just continue to baste the marinade on the meat while grilling to keep from drying out.
Posted on 1/9/13 at 11:43 am to Outdoor Chef
i do that but instead of cutting it up first, i cook the whole thing and then cut it into 1 3/4" steaks
Posted on 1/9/13 at 12:59 pm to bleedpurplengold
quote:
i do that but instead of cutting it up first, i cook the whole thing and then cut it into 1 3/4" steaks
Posted on 1/9/13 at 1:01 pm to Outdoor Chef
Very delicious to do.
Posted on 1/9/13 at 1:03 pm to Outdoor Chef
quote:
Outdoor Chef
You have the right idea, man. Just season as you would beef, and cook over medium coals.
Turns out great for me.
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