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Posted on 12/7/19 at 12:45 am to sdw1002
Not grilled but blackened.I cut the backstrap into steaks,dip in melted butter and sprinkle both sides liberally with blackened redfish seasoning.Place on white hot skillet,each side about a minute.Very good.
Posted on 12/7/19 at 5:07 am to BIGJLAW
Just coat with olive oil, salt, and pepper.
Posted on 12/7/19 at 6:47 am to BIGJLAW
Don’t let all these baws fool you. You want steak, buy a prime steak from the store. Or go to Ruth’s Chris.
Just put that backstrap in the grinder with the rest of the deer.
Just put that backstrap in the grinder with the rest of the deer.
Posted on 12/7/19 at 11:26 am to Mr Wonderful
Coarse sea salt, a little brown sugar, cacoa powder, and a little chilli powder. Dear on both sides about two minutes each.
Posted on 12/7/19 at 2:05 pm to BIGJLAW
Light olive oil, coarse kosher salt, fresh cracked black pepper, hot grill. Pull it off at 115-120 and let it rest 10 minutes.
Posted on 12/7/19 at 2:35 pm to BIGJLAW
quote:
Want to start grilling more with my Venison and would like to see what some of you guys do.
As said, it’s a steak. I don’t understand the issue? You have to be careful with venison to not overcook but outside of that the tenderloins and backstrap IMO are treated no different then any other steak cuts.
Posted on 12/7/19 at 2:38 pm to BIGJLAW
Another recipe is just use olive oil and a spice rub then cook to rare/medium rare
Posted on 12/8/19 at 12:17 pm to biggsc
I inject with a good marinade, whatever your choice is then grill/sear as you would a thick filet. I've also rolled them in a good gun powder seasoning before searing.
Love some whole backstrap. Damn, y'all making me wish I woulda popped one of them slicks that walked by yesterday.
Love some whole backstrap. Damn, y'all making me wish I woulda popped one of them slicks that walked by yesterday.
Posted on 12/8/19 at 5:11 pm to BIGJLAW
I take a whole back strap and about 4 hours before I cook it, I’ll douse it in some worcestershire sauce and throw a good bit of kosher salt on it and a little bit of pepper and cavender’s... Let it sit for the afternoon.
Throw it on the grill at about 250 and let it get to 125ish and take it off and rub it with butter while the grill heats up to 500 and then sear it for about 90 seconds on each side. It’s a great process for a weekend, but it’s damn fine.
Throw it on the grill at about 250 and let it get to 125ish and take it off and rub it with butter while the grill heats up to 500 and then sear it for about 90 seconds on each side. It’s a great process for a weekend, but it’s damn fine.
Posted on 12/8/19 at 5:21 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?
In addition to what no dust said, most of what meat absorbs in the marinating process is salt. I’m sure most will disagree but my cooks have come out better for every type of meat since I tossed my marinades and started using just kosher salt. Great amazing ribs article on salt
ETA: no I don’t wash it off. It will melt if it’s on there for more than an hour or so. Some will pat dry, I just toss it on the grill. You won’t end up with like pieces of salt on the meat after you cook it.
This post was edited on 12/8/19 at 5:29 pm
Posted on 12/9/19 at 10:37 am to bigbuckdj
That's salt pepper and garlic powder. Oiled and a ripping hot grill. I pull them and let them finish a few minutes in foil on top of grilled onions.
This post was edited on 12/9/19 at 10:39 am
Posted on 12/9/19 at 11:47 am to BIGJLAW
Season and sear till medium rare. Thats all. Just like a good steak.
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