Backstrap......Sometimes Amazing.

[Lawdwaz]

Sometimes backstrap is amazing but not always.  I really don't know what I do right or wrong each time and it's not like it's  my second or third time LOL.

The date on the wrapping paper was 11/28/2021 so it was a doe.  It was thawed over night (not advisable) on the counter last night then placed in Wegman's Lemon & Garlic marinade till I put it on the 450 degree grill tonight.   A quick HOT grilling left it fairly rare on the inside and slightly crisp on the outside.  It only sat for a couple of minutes before we dug in and it was amazing.   The texture, taste and tenderness would rival ANYTHING you could get at a restaurant, ANYWHERE. 

What happened? LOL

Let me help you......although I was two deep on the Manhattan's that did not cloud my judgement. 

 

Edited December 17, 2022 by Lawdwaz

[Robhuntandfish]

I have backstrap out for tomorrow night myself. And generally I cook it in a hot cast iron with butter and some steak spices.  It's always a winner as long as it's not overcooked.  

Considering some mushrooms and wild rice with it and prob make a pan sauce. Possibly with a little cranberry added.  

[phade]

I like backstraps much more than tenderloins. But I agree with you. It seems like every other meal is excellent or it’s just not that good at all and unevenly cooked or drier. 

[Cabin Fever]

39 minutes ago, Robhuntandfish said:

I have backstrap out for tomorrow night myself. And generally I cook it in a hot cast iron with butter and some steak spices.  It's always a winner as long as it's not overcooked.  

Considering some mushrooms and wild rice with it and prob make a pan sauce. Possibly with a little cranberry added.  

Cool! What times dinner? Charlie and I are both looking forward to it!

[Lawdwaz]

21 minutes ago, phade said:

I like backstraps much more than tenderloins. But I agree with you. It seems like every other meal is excellent or it’s just not that good at all and unevenly cooked or drier. 

Rarely but it does happen once every couple years they're awful.  I don't know WTH went wrong but it happens.  Tonight they were outstanding.  Cooked to perfection on the Weber gas grill.......

[crappyice]

BLACKSTONE! This was one of them perfect nights ...with a stripe bass chunk  and they are WORLDS better than the inner loon!!

Edited December 17, 2022 by crappyice

[Cabin Fever]

1 hour ago, phade said:

I like backstraps much more than tenderloins. 

You and me both! Don't know if it's the texture, flavor or what, but I prefer backstraps.

[Robhuntandfish]

@Lawdwaz are you always letting it rest for a couple minutes after? 

Although I agree I've made ones that were better than others. But always better than a gas station burrito. Lol

[farmer52]

I have been smoking them for roughly 1 1/2-2 1/2 hours at 225 degrees,depending on size,interior temp 135-140 degrees,remove and let sit 15-20 covered.Prepped with only salt and pepper,melts in your mouth. 

[grampy]

I've never had "bad" backstrap!  Just works out to be better sometimes than others. And no matter how it's prepared, as long as it's not overdone, I like it!!!! So many good recipes. On limited backstraps.

[Lawdwaz]

2 hours ago, Robhuntandfish said:

@Lawdwaz are you always letting it rest for a couple minutes after? 

I don’t make a conscious effort to wait a certain amount of time.    
 

Approximately how long does it take to pour a beer?  (That’s how long I wait for the most part!)

[The_Real_TCIII]

Backstrap>>>>>>tenderloin

If the deer would just lay them on the ground and back away it would save all of us a lot of unpleasantness 

[Robhuntandfish]

Backstrap tonite. With wild rice and shrooms. Made a pan sauce with some cranberry. A couple of minutes too done but very good. 

[Dinorocks]

This afternoon I butchered the doe I harvested the other day and decided to try to  include the rib bone with the backstrap chops.   I doubt it will change the taste but it will present nicely on the plate!  I didn’t have my phone to look up ideas on to make this cut…I also didn’t have a fine-tooth saw to cut the ribs from the spine so I cut them off with my knife at the “joint”.  Hoping to figure out an easier way…the route I took was very tedious. 

[crappyice]

57 minutes ago, Dinorocks said:

This afternoon I butchered the doe I harvested the other day and decided to try to  include the rib bone with the backstrap chops.   I doubt it will change the taste but it will present nicely on the plate!  I didn’t have my phone to look up ideas on to make this cut…I also didn’t have a fine-tooth saw to cut the ribs from the spine so I cut them off with my knife at the “joint”.  Hoping to figure out an easier way…the route I took was very tedious. 

You? Attempting Tedious and arduous tasks?!? No way!!!