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#3001176 - 10/26/12 11:34 PM Backstrap Coolness
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Salt, pepper, hot flame, medium rare and a sharp knife:



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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3001391 - 10/27/12 08:42 AM Re: Backstrap Coolness [Re: Poser]
Andy S.
TnDeer Old Timer
14 Point


Registered: 07/26/99
Posts: 8090
Loc: Atoka, TN

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Looks awesome!
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Andy S.

If I had saved all the money I spent on hunting, I'd spend it on hunting.

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#3001629 - 10/27/12 10:54 AM Re: Backstrap Coolness [Re: Andy S.]
mike243
16 Point


Registered: 09/06/06
Posts: 12256
Loc: east tn

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Looks almost good enuf to eat lol.i like mine to be hot pink instead
Of cold red lol,pictures dont always depict real good colors,id prob hit it lol
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#3001641 - 10/27/12 11:00 AM Re: Backstrap Coolness [Re: mike243]
redblood
16 Point


Registered: 01/22/06
Posts: 15381
Loc: Lewisburg

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no way. must be cooked!!
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"I will predator hunt for food "

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#3001698 - 10/27/12 11:32 AM Re: Backstrap Coolness [Re: redblood]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: redblood
no way. must be cooked!!


Redblood doesn't like red blood?
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3001724 - 10/27/12 11:49 AM Re: Backstrap Coolness [Re: Poser]
timberjack86
14 Point


Registered: 06/20/11
Posts: 8269
Loc: Grundy county

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I eat a steak like that the other day because I was too impatient to wait on it.You know its good when you bite into it and blood runs down chin \:D
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#3002248 - 10/27/12 06:03 PM Re: Backstrap Coolness [Re: timberjack86]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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Knock the horns off, wipe its arse, and slap it on a plate \:D

Looks like seared tuna...
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Everything important in life was learned from Mary Jo Kopechne.

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#3002353 - 10/27/12 07:08 PM Re: Backstrap Coolness [Re: TAFKAP]
Andy S.
TnDeer Old Timer
14 Point


Registered: 07/26/99
Posts: 8090
Loc: Atoka, TN

Offline
 Originally Posted By: TAFKAP
Looks like seared tuna...
x2. That, or beef tataki.
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Andy S.

If I had saved all the money I spent on hunting, I'd spend it on hunting.

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#3002754 - 10/27/12 10:49 PM Re: Backstrap Coolness [Re: Andy S.]
redblood
16 Point


Registered: 01/22/06
Posts: 15381
Loc: Lewisburg

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YALL A BUNCH OF VAMPIRES
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#3003295 - 10/28/12 11:03 AM Re: Backstrap Coolness [Re: redblood]
A.Hall
Formerly "Spoon"
Non-Typical


Registered: 10/05/04
Posts: 27447
Loc: Bartlett, TN

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Now that's the way meat should be cooked....looks awesome
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#3003774 - 10/28/12 03:49 PM Re: Backstrap Coolness [Re: redblood]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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 Originally Posted By: redblood
YALL A BUNCH OF VAMPIRES


Better vampire than overcooking it for zombies \:D

Shouldn't your name be "Brown Roast" instead of redblood? \:D \:D \:D \:D
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Everything important in life was learned from Mary Jo Kopechne.

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#3004013 - 10/28/12 06:18 PM Re: Backstrap Coolness [Re: TAFKAP]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7707
Loc: Memphis, Tennessee

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I'd probably try it but I prefer mine a little more done. Like almost a medium well but not quite that far.
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#3009529 - 10/31/12 03:52 PM Re: Backstrap Coolness [Re: Poser]
Legnip
4 Point


Registered: 03/14/12
Posts: 174
Loc: Brentwood, TN

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This makes me want to fill the freezer this weekend for sure.

Those straps are cooked to perfection. I don't like a cold red center, so I'll let my steak come to room temperature before cooking. It comes out great every time.

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#3009544 - 10/31/12 04:06 PM Re: Backstrap Coolness [Re: Legnip]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: Legnip
This makes me want to fill the freezer this weekend for sure.

Those straps are cooked to perfection. I don't like a cold red center, so I'll let my steak come to room temperature before cooking. It comes out great every time.


From a cooking standpoint, its always best to let your meat come to room temperature before cooking over high heat. This way, you start cooking right away and not warming the meat up to cook. You were already doing this anyway, but now you have a scientific reason in addition to the aesthetic of not wanting a cold center \:\)


Edited by Poser (10/31/12 04:17 PM)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3009548 - 10/31/12 04:10 PM Re: Backstrap Coolness [Re: Poser]
jb3
10 Point


Registered: 02/23/09
Posts: 4285
Loc: Burns, TN

Offline
Sure would be good with a nice bottle of red
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#3010073 - 11/01/12 01:23 AM Re: Backstrap Coolness [Re: jb3]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

Offline
Looks great!
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