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Author Topic: Backstrap done right or not at all.  (Read 1618 times)

Offline hunter399

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Re: Backstrap done right or not at all.
« Reply #15 on: December 07, 2017, 07:57:46 PM »
Gotta warning about the sause kinda spicy mustard type sause,so if you don't spicy mustard than your no gonna like it.But great with anything battered or frys .
Two birds in the Bush is always better than one in the hand-that way you can always go to the Bush and hunt another day .conservation=Better hunting.
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Offline onmygame

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Re: Backstrap done right or not at all.
« Reply #16 on: December 08, 2017, 06:20:36 PM »
Doesn't anyone grill their prime cuts anymore?

A bit of Montreal, garlic, and Hawaiian sea salt rubbed and thrown on a high heat grill - a couple of minutes on either side and it melts in your mouth.


Offline tjthebest

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Re: Backstrap done right or not at all.
« Reply #17 on: December 08, 2017, 07:11:06 PM »
Salt, pepper, and a pinch of garlic powder for me.
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Offline Skillet

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Re: Backstrap done right or not at all.
« Reply #18 on: December 08, 2017, 07:29:39 PM »
It's your strap, do what you want!

But my preferred backstrap/tenderloin treatment is a minimalist affair.

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Offline Buzz2401

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Re: Backstrap done right or not at all.
« Reply #19 on: December 08, 2017, 11:13:44 PM »
This is what I often do to my backstraps or tenderloins.  They make unreal steak bites.

Offline CaNINE

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Re: Backstrap done right or not at all.
« Reply #20 on: December 09, 2017, 06:04:51 AM »
A whole backstrap, coated in seasoning rub and roasted on the pellet grill to just past rare, rest 10 minutes and sliced to perfection - that method doesn't suck either
The lazy do not roast any game, but the diligent feed on the riches of the hunt.

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Offline Curly

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Re: Backstrap done right or not at all.
« Reply #21 on: December 09, 2017, 06:11:36 AM »
It's your strap, do what you want!

But my preferred backstrap/tenderloin treatment is a minimalist affair.

 :yeah: 
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Offline WSU

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Re: Backstrap done right or not at all.
« Reply #22 on: December 09, 2017, 11:15:21 AM »
Looks good. I also used to do that a lot then making gravy with what’s left in the pan. I try to fry things a lot less than i used to. Backstrap is good lots of different ways!

Offline ribka

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Re: Backstrap done right or not at all.
« Reply #23 on: December 09, 2017, 11:29:32 AM »
It's your strap, do what you want!

But my preferred backstrap/tenderloin treatment is a minimalist affair.

love chicken firied pork chicken and am sure it tastes great :tup:

tenderloin is a cut of meat that requires salt, fresh ground pepper a bit of oil and high heat to sear and let rest. I put a pat of unsalted butter on top when hot.

i sometimes deglaze pan with wine to make a quick sauce

Offline W_Ellison2011

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Re: Backstrap done right or not at all.
« Reply #24 on: December 14, 2017, 04:52:54 PM »
I am definitely giving this a try! I will be making it with hashbrowns, biscuits, and gravy for sure though! Good looking eats man!

Offline Karl Blanchard

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Re: Backstrap done right or not at all.
« Reply #25 on: December 14, 2017, 05:29:58 PM »
Doesn't anyone grill their prime cuts anymore?

A bit of Montreal, garlic, and Hawaiian sea salt rubbed and thrown on a high heat grill - a couple of minutes on either side and it melts in your mouth.
ALWAYS!!!!!!!!  Only difference is mine gets a coating of olive oil, then seasoned, and back in the fridge for a day.  Let sit till room temp then grill same way you stated.  Once you try with the olive oil you'll wonder how you made it through life without.
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Offline Bigshooter

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Re: Backstrap done right or not at all.
« Reply #26 on: December 15, 2017, 09:03:38 PM »
Chicken fried steak out of backstrap?  :chuckle:  You have to be kidding me lol.  :chuckle: :chuckle: :chuckle:
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