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Started By
Message
Needing a good Grilled Backstrap recipe...
Posted on 12/6/19 at 1:36 pm
Posted on 12/6/19 at 1:36 pm
Want to start grilling more with my Venison and would like to see what some of you guys do.
21
Posted on 12/6/19 at 1:41 pm to BIGJLAW
I mix up Dales sauce, Italian dressing and some steak seasoning.
Stuff it with cream cheese, jalapeños and wrap it in bacon
Stuff it with cream cheese, jalapeños and wrap it in bacon
Posted on 12/6/19 at 1:42 pm to BIGJLAW
Cut it up, tenderize it, wrap it around onion and bell pepper, marinate in Italian, grill.
Posted on 12/6/19 at 1:52 pm to BIGJLAW
quote:
Backstrap
Olive oil, S&P, grill to med rare. Simple as that.
Posted on 12/6/19 at 1:52 pm to BIGJLAW
What biggie smalls said
This post was edited on 12/6/19 at 1:54 pm
Posted on 12/6/19 at 1:57 pm to BIGJLAW
Backstraps make great fajitas.
Posted on 12/6/19 at 2:09 pm to BIGJLAW
Brush with olive oil. Salt, pepper, and sear.
Posted on 12/6/19 at 2:15 pm to BIGJLAW
Once you reverse sear one and eat it rare at about 128-130 degrees you'll never eat it another way.
But not to be an arse and avoid your question, if you have a way to smoke it until internal temp is about 125, then pull it off an let it rest while your grill gets hot as it can get, throw it back on and sear it.
But not to be an arse and avoid your question, if you have a way to smoke it until internal temp is about 125, then pull it off an let it rest while your grill gets hot as it can get, throw it back on and sear it.
Posted on 12/6/19 at 2:26 pm to Loup
quote:
Brush with olive oil. Salt, pepper, and sear.
Posted on 12/6/19 at 2:31 pm to BIGJLAW
Tonys
Flour
Grease
Flour
Grease
Posted on 12/6/19 at 2:32 pm to BIGJLAW
Reverse sear-In the oven to internal temp to 132 then 30 secs each side on a pit about to melt.
Deer bombs- bite size chunks wrapped in bacon over wood if you have it.
Deer bombs- bite size chunks wrapped in bacon over wood if you have it.
Posted on 12/6/19 at 2:32 pm to bnb9433
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.
Posted on 12/6/19 at 3:30 pm to BIGJLAW
cook it like a filet mignon
Posted on 12/6/19 at 4:39 pm to BIGJLAW
Slice thin. Season. Toss on dehydrator.
Posted on 12/6/19 at 4:42 pm to Crawdaddy
quote:
Slice thin. Season. Toss on dehydrator.
With backstrap? Damn shame...
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?
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 12/6/19 at 8:47 pm to BIGJLAW
marinate in allegro over night. take them out of the fridge about 4 hours before you cook. olive oil, salt, and pepper. reverse sear, then top with bleu cheese cheese butter while its resting.
Posted on 12/6/19 at 9:10 pm to BIGJLAW
Light olive oil, salt & pepper and grilled rare of course.
If you want it more tender, do this:
-cut the strap into 2.5" pieces
-turn the pieces so the cut side is down to the cutting board
-push down with your palm so the muscle tears and it smushes into a patty of sorts
-cook rare
It's so freaking tender, you can cut it with a fork. I finish them with unsalted butter.
If you want it more tender, do this:
-cut the strap into 2.5" pieces
-turn the pieces so the cut side is down to the cutting board
-push down with your palm so the muscle tears and it smushes into a patty of sorts
-cook rare
It's so freaking tender, you can cut it with a fork. I finish them with unsalted butter.
Posted on 12/6/19 at 10:05 pm to BIGJLAW
I’m normally just an olive oil, salt and pepper guy myself. However, if you want to use a marinade check out Jeremiah Doughty’s super juice recipe for marinade. I’ve used it several times and it is very good while not overpowering the meat.
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