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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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#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)
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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

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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

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Looks great!
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