re: Back strap

Bacon wrapped cream cheese n jalapeno grilled to med rare is the ticket

I like them cut unto steaks and grilled,rare.
Blackened steaks just like blackened fish.Even use Blackened Fish seasoning,dip in melted buttered,sprinkled liberally with seasoning.

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Why do you guys cook the backstrap and tenderloins any way but grilling like a steak? If you want to get fancy like frying or marinading or whatever then do that with a different less desirable cut of meat, like the sirloin or a roast.

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I'll be honest here. I like dredged/fried meat more than grilled. And would rather use my good stuff. Give me the fried backstrap all day long.

Is your Initials KP ?

Medallion cut (soak in salt water over night), flour, salt, pepper and oil as hot as you can get it.

I love it for breakfast or to pack as a snack while in the woods.

Any other way is a waste

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Grilling backstraps is fine. I grew up eating them fried @ camp after someone shot a deer and prefer that preperation. Other cuts are too tough to be paneed IMO.

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I’m all about eating it how you please, so don’t get me wrong I don’t have an issue with guys enjoying it as they wish.

Part of what I say is I feel there’s a definite old school this way or it sucks attitude from lack of knowledge due to the old school thoughts. The eye of round for example is a solid cut for what you are looking to do. Certainly nothing will be as tender as the tenderloin or back strap. But if you use the best cuts for frying, are you not grilling anything? That’s a rhetorical question.

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Any other way is a waste

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Dammit that looks good.

Coarse ground black pepper.

Kosher salt.

BBQ rare.

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Part of what I say is I feel there’s a definite old school this way or it sucks attitude from lack of knowledge due to the old school thoughts. The eye of round for example is a solid cut for what you are looking to do. Certainly nothing will be as tender as the tenderloin or back strap. But if you use the best cuts for frying, are you not grilling anything? That’s a rhetorical question.

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Stfu