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my favorite backstrap

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 16:08
ccoker View Drop Down
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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
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 16:16
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THE ARTIST FORMERLY KNOWN AS "RUSTIC"

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Taking orders??
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 16:16
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Nice!!!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 16:46
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Those legs look yummy too.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 16:48
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We'll be right over. What time is dinner?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 17:42
ccoker View Drop Down
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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..

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 17:45
Peddler View Drop Down
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Pork tenderloins must be 1# or less or they don't make it to my grill! Your menu sounds great!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 20:02
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Oh man!! Looks good, Coker. 3 Tens is a great grill master as well.  
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 22:43
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Have You Driven A Ford Lately?

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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.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/13/2014 at 23:20
jonoMT View Drop Down
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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.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/14/2014 at 10:49
ccoker View Drop Down
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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.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/14/2014 at 11:05
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THE ARTIST FORMERLY KNOWN AS "RUSTIC"

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Sounds great although not overly big on breaded meat.
You deliver?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/14/2014 at 12:54
budperm View Drop Down
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show me your sheep!!

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I'm drooling all over my new keyboard.... Loco
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/14/2014 at 13:20
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Originally posted by budperm budperm wrote:

I'm drooling all over my new keyboard.... Loco


I was going to comment on the above but thought better of it. I can't believe I'm keeping quiet.

Loco
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/14/2014 at 14:15
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Me either. Seems out of character. LOL
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/12/2014 at 09:07
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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?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/12/2014 at 09:22
budperm View Drop Down
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show me your sheep!!

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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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