Cooking back strap

[Karl Blanchard]

Mountain Goat on the grill. Olive oil for a binder, SPG.

[Karl Blanchard]

Nevada mule deer, you know one of those gamey sagebrush deer 

[Karl Blanchard]

This was an experimental recipe. Made a paste using avocado oil, salt, crushed garlic, onion powder, smoked paprika, chili powder, lime juice, and some cayenne. Let marinade for a day, scraped off excess and grilled. Citrus just adds such a fresh flavor to red meat.

[Dhoey07]

This one was seared and then "cooked" tataki style.

 

[Southpole]

Man some of you guys should be professional food photographers, you’re really selling it 

[92xj]

The family and I really love the taste of the meat with smoke.  I never marinade as that takes away that meat flavor for us.
I cut one whole backstrap into thirds and cook each third whole, then slice when plating.
We cook our backstrap on the pellet grill at 200 for 1.5 hours. 
Salt, pepper, garlic and onion powder sprinkled on the chunk.
Typically, this will take the internal temp to 125-130, which is when I pull them off and wrap in foil and under a towel for 15 minutes to rest.  What is super nice about this cook is it does not give you the overcooked ring around the outside.  It's perfect temp throughout the entire piece of meat.  Top with a red wine hoisin mushroom mix thingy and you have a plate of gold.

[Karl Blanchard]

I was on board until the mushrooms 

[Alchase]

Nevada mule deer, you know one of those gamey sagebrush deer 

You don't want to eat that Gamey Sagebrush back strap, I will spare you, LOL
Looks mouth watering.

[follow maggie]

Thanks everyone for the tips. Ate it tonight with my parents visiting.  Put my favorite seasonings on it & cooked it on the grill real slow to about 135.  It was awesome.