Jump to content
IGNORED

Backstrap......Sometimes Amazing.


Lawdwaz

Recommended Posts

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.  :)

 

9CC54BDC-D6D7-4A69-8F66-D324DF48DC5D.jpeg

Edited by Lawdwaz
Link to comment
Share on other sites

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.  

"it's pointless for humans to paint scenes of nature when they can go outside and stand in it"- Ron Swanson

Link to comment
Share on other sites

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!

Link to comment
Share on other sites

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.......

Link to comment
Share on other sites

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. 

Link to comment
Share on other sites

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!!! 

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...