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Author Topic: Cooking back strap  (Read 5811 times)

Offline Karl Blanchard

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Re: Cooking back strap
« Reply #30 on: May 01, 2023, 02:57:33 PM »
Mountain Goat on the grill. Olive oil for a binder, SPG.
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Offline Karl Blanchard

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Re: Cooking back strap
« Reply #31 on: May 01, 2023, 02:59:02 PM »
Nevada mule deer, you know one of those gamey sagebrush deer  :rolleyes: :chuckle:
It is foolish and wrong to mourn these men.  Rather, we should thank god that such men lived.  -General George S. Patton

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Offline Karl Blanchard

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Re: Cooking back strap
« Reply #32 on: May 01, 2023, 03:02:10 PM »
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.
It is foolish and wrong to mourn these men.  Rather, we should thank god that such men lived.  -General George S. Patton

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Offline Dhoey07

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Re: Cooking back strap
« Reply #33 on: May 01, 2023, 03:13:14 PM »
This one was seared and then "cooked" tataki style.

 

Offline Southpole

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Re: Cooking back strap
« Reply #34 on: May 01, 2023, 06:13:56 PM »
Man some of you guys should be professional food photographers, you’re really selling it  :drool:
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Offline 92xj

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Re: Cooking back strap
« Reply #35 on: May 02, 2023, 06:32:45 AM »
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.
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Offline Karl Blanchard

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Re: Cooking back strap
« Reply #36 on: May 02, 2023, 06:51:38 AM »
I was on board until the mushrooms  :chuckle:
It is foolish and wrong to mourn these men.  Rather, we should thank god that such men lived.  -General George S. Patton

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Offline Alchase

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Re: Cooking back strap
« Reply #37 on: May 02, 2023, 07:42:20 AM »
Nevada mule deer, you know one of those gamey sagebrush deer  :rolleyes: :chuckle:

You don't want to eat that Gamey Sagebrush back strap, I will spare you, LOL
Looks mouth watering.
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The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

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He trains my hands for war and my fingers for battle.
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Offline follow maggie

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Re: Cooking back strap
« Reply #38 on: May 04, 2023, 05:20:32 PM »
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.

 


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