re: How do you cook your backstrap?

judging by the amount of downvotes, most of us have been doing it wrong.

Keep it whole, marinate in Allegro original for 12 hours, butterfly, stuff with cream cheese and jalapeños , wrap in bacon, smoke until medium rare

always cut thin and pound.

then either batter and dip in flour and fry
or bacon wrapped with onion, jalapeno, and cream cheese.

Grilled over hot coals to med rare. Tenderize just a bit and SPG on it. It's too easy.

I'll fry some once or twice a year.

Just cooked me some last night. I just cut them into medallions, tenderize them, then make them like little steaks. I cooked them in the cast iron in some garlic butter.

I grew up eating them fried. I love doing it that way too, but in a smaller house right now with my wife and a 1 year old, it's just much easier for me to tenderize them and throw them in the cast iron.

Cut thin, season, batter and fry
Cube, season, wrap in bacon and throw on the pit. Sometimes I'll put cream cheese.
Season whole, smoke it until 120 internal and then sear the outside

I do like doing it whole. Eat half for dinner, the other half for breakfast the next morning with eggs.

Grilled to 130

Either Carnivore Black Seasoning or SPG


Cooked whole then sliced


I had some backstrap from an old Iowa (the state) buck last weekend and it was like eating beef compared to our SWMS acorn deer lol

Slice into 3/8 - 1/2” thick steaks and run through tenderizer.
Fry and serve with rice & gravy.
Melt in your mouth

quote:

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Season salt/pepper, sous Vide at 129 for 3-4 hours, then sear on all sides in very hot cast iron.

The best way to do red meat.

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I marinate/sous vide, then finish over a pile of coals as hot as I can get them. For meat that lean it's a perfect method.

Also chicken fried with gravy if I'm not feeling healthy.

I get downvoted to hell and back every time I post this, but my favorite way to eat backstrap is to slice thin and season, lightly flour, sear in a little oil. Then make a roux, sweat down sliced onion and garlic, add beef stock. Add meat back and cook until it falls apart. It's basically steak and gravy with a slightly more gamey flavor. Serve over mashed potatoes and rice.