BACKSTRAPON,BACKSTRAP+BACON

[merkaba93]

Aint nothing wrong with bacon. But it does have its challenges. Including crisping it without blowing by your internal temp goal. Prosciutto or guanciale are good alternatives.

The other guys have a point though. Fat + Herb/Spice + Sear + Indirect finish is probably the best way to do it.

Olive oil is great but I've been using herbed duck fat a lot lately. Heat duck fat until it's a liquid then add garlic, rosemary, thyme, sage and poach for about an hour. Then remove solids and let cool, pack in small jars for later use.

Making a bunch of dry rubs depending on the rest of the meal is fun. Rustic flavors (smoked salt, rosemary, juniper) Spanish (paprika, pepper, saffron) Italian (fennel pollen, pepper, garlic powder), The list goes on.

Another thing I do sometimes is to make a bed of rosemary on the indirect side of my bbq. The resin seeps out onto the meat without burning the herb.

OR OR OR

You sous vide the thing and sear at the end. Always good. And my fav fat to sear it in? Bone Marrow. So good!

Backstrap sounds good. But I've got a date with a turkey this week! And a bunch of pheasants and crawfish. Backstrap next week!

[The Weazle]

Put your bacon on a broiler pan, in the oven at 400* for 10 minutes or so, get it nice and hot, and the fats coming out, but not crispy, then wrap your strap, tooth pick it in place, and it will crisp up nicely!

[BKMFR]

Thin cut, rolled in flour with Johnny's seasoning salt, dropped into hot oil, fried to med rare, then try to not get burnt fingers and mouth while waiting for it to cool!!

[pianoman9701]

This looks tasty. Nicely done.

[DoubleJ]

Anyone else do similar?

Salt a cast iron pan (basically a layer of salt on the bottom of the pan)
place pan in 500 degree oven for 10 minutes
pull pan from oven and place over stove burner on high
rub room temp strap with EVOO
place in pan 2 minutes per side (8 minutes total) When rotating meat, put in a place with new salt
remove, sprinkle with pepper and rest 10 minutes

[lamrith]

The trick when doing anything with a bacon wrap is to get THIN bacon.  We all love thick bacon, but it just does not cook right when used to wrap something.  Get that paper thin stuff and it will crisp right up and imparts that awesome bacon flavor with much less hassle.

[Magnum_Willys]

Anyone else do similar?

Salt a cast iron pan (basically a layer of salt on the bottom of the pan)
place pan in 500 degree oven for 10 minutes
pull pan from oven and place over stove burner on high
rub room temp strap with EVOO
place in pan 2 minutes per side (8 minutes total) When rotating meat, put in a place with new salt
remove, sprinkle with pepper and rest 10 minutes

How much salt? Regular or rock salt?