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my favorite backstrap |
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ccoker
Optics Master Joined: February/13/2008 Location: Austin, TX Status: Offline Points: 2041 |
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Posted: January/13/2014 at 16:08 |
Did this over the weekend. I age backstrap for 2 weeks, trimmed to remove all white stuff. liberally apply Salt Lick barbeque dry rub, let it sit for 24 hrs in fridge. Then make weave of thick sliced bacon and lots of coarse black pepper and wrap around backstrap. I put it on the grill away from the fire box and let it smoke for about an hour. Then move closer to the fire and pull off when the bacon starts to get done. Cut into it and pull off at rare, wrap in aluminum foil for about 30 minutes Edited by ccoker - January/13/2014 at 17:40 |
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deafinoneear
Optics Apprentice THE ARTIST FORMERLY KNOWN AS "RUSTIC" Joined: December/18/2013 Status: Offline Points: 56 |
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Taking orders??
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Peddler
Optics God Joined: July/04/2012 Location: Oswego,NY Status: Offline Points: 13526 |
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Nice!!!
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When you are dead, you don't know you are dead.It is difficult only for others.
It is the same when you are stupid. |
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3_tens
Optics Jedi Master Joined: January/08/2007 Location: Oklahoma Status: Offline Points: 7853 |
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Those legs look yummy too.
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Folks ain't got a sense of humor no more. They don't laugh they just get sore.
Need to follow the rules. Just hard to determine which set of rules to follow Now the rules have changed again. |
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jonoMT
Optics Master Extraordinaire Joined: November/13/2008 Location: Montana Status: Offline Points: 4853 |
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We'll be right over. What time is dinner?
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Reaction time is a factor...
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ccoker
Optics Master Joined: February/13/2008 Location: Austin, TX Status: Offline Points: 2041 |
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I believe if I am going to get it going might as well do it up right!
chicken legs, pork tenderloin and backstrap oh, the sausage was eaten before the pic was taken. I use a combination of oak, mesquite and pecan.. |
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Peddler
Optics God Joined: July/04/2012 Location: Oswego,NY Status: Offline Points: 13526 |
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Pork tenderloins must be 1# or less or they don't make it to my grill! Your menu sounds great!
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When you are dead, you don't know you are dead.It is difficult only for others.
It is the same when you are stupid. |
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cheaptrick
MODERATOR Joined: September/27/2004 Location: South Carolina Status: Offline Points: 20844 |
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Oh man!! Looks good, Coker. 3 Tens is a great grill master as well.
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If at first you don't secede...try..try again.
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tahqua
MODERATOR Have You Driven A Ford Lately? Joined: March/27/2006 Location: Michigan, USA Status: Online Points: 9042 |
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Wow, food porn from Charles. That looks awesome and is just the ticket for the Webber kettle. As soon as it warms a bit up here.
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Doug
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jonoMT
Optics Master Extraordinaire Joined: November/13/2008 Location: Montana Status: Offline Points: 4853 |
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I love backstrap so much that it's one reason I really like to debone elk in the field. I cut as much out as possible from neck to hip. Processors can't really afford to take the time to dish it out carefully along the spine.
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Reaction time is a factor...
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ccoker
Optics Master Joined: February/13/2008 Location: Austin, TX Status: Offline Points: 2041 |
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yep! yummmmy
the tenderloins got eaten last week.. Here's how I do fried backstrap.. I cut them into 1/4" wide pieces and put a little bit of "Dales" liquid seasoning on them and some Fiesta brand Fajita seasoning, let them sit about 30 minutes. Dip them in Panko (a Japanese bread crumb that remains crispy after fried) and then quick fry them in olive oil about 3 minutes a side.. Oh man... yummy.
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deafinoneear
Optics Apprentice THE ARTIST FORMERLY KNOWN AS "RUSTIC" Joined: December/18/2013 Status: Offline Points: 56 |
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Sounds great although not overly big on breaded meat.
You deliver? |
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budperm
Optics Retard show me your sheep!! Joined: January/01/2009 Location: Pennsylvania Status: Offline Points: 31710 |
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I'm drooling all over my new keyboard....
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"Peace is that brief glorious moment in history when everybody stands around reloading".
--Thomas Jefferson |
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Peddler
Optics God Joined: July/04/2012 Location: Oswego,NY Status: Offline Points: 13526 |
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I was going to comment on the above but thought better of it. I can't believe I'm keeping quiet. |
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When you are dead, you don't know you are dead.It is difficult only for others.
It is the same when you are stupid. |
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bugsNbows
Optics God bowsNbugs Joined: March/10/2008 Location: North Georgia Status: Online Points: 11201 |
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Me either. Seems out of character. LOL
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If we're not suppose to eat animals...how come they're made of meat?
Anomymous |
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stickbow46
Optics Master Extraordinaire Joined: January/07/2009 Location: Benton, Pa Status: Offline Points: 4678 |
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I use a vacumm seal on the meat & in 1 hour I get what use to take me 24 hours of soaking!Looks awful good but where's the potatoes?
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Pearls of Wisdom are Heard not Spoken
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budperm
Optics Retard show me your sheep!! Joined: January/01/2009 Location: Pennsylvania Status: Offline Points: 31710 |
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I too discovered the vacuum trick. Even went so far as to purchase a merinate container for my Vacuseal... Works great. I did a pot roast last week. couple hours under hard vacuum and the pot roast almost doubled in size. Cool to watch return to original size when you vent it...
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"Peace is that brief glorious moment in history when everybody stands around reloading".
--Thomas Jefferson |
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