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#3316922 - 08/09/13 08:03 AM Re: Back Strips [Re: Poser]
Mud Dauber
16 Point

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

BamaProud is doing it right.
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.

#3317794 - 08/09/13 11:12 PM Re: Back Strips [Re: Poser]
14 Point

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

Yes indeed......this one was my best one. The sear was wee bit too long, and it got a little crusty-tough on the outside, but it was wayyyyy good. I made up for it with the carpaccio.

Everything important in life was learned from Mary Jo Kopechne.

#3319830 - 08/11/13 11:39 PM Re: Back Strips [Re: TAFKAP]
4 Point

Registered: 08/19/01
Posts: 278

First clean and trim loins until nothing but red meat is left. Then slice across the loins about an inch thick. Now butterfly the slices by cutting through the edge of each slice and fold it open. Wash slices and place in a one gallon freezerbag. Sprinkle in lemon pepper seasoning(not Salt) and Garlic powder(not garlic salt)into freezer bag giving the meat a light coating. Now pour in a third of a bottle of Dale's sauce followed by Coca cola(not Pepsi)until you cover the meat. Now squeeze out all remaining air and seal the bag. Foaming and everything turning brown is normal, dont panic. Set this aside for about 30-45 minutes while you get the grill ready. In a grill pan, place a stick of butter and sprinkle heavy with garlic powder. Find your basting brush. Now put the grill pan on the grill. The garlic will toast a bit before the butter melts. Place meat on medium high grill and pour merinade mixture remaining in freezer bag in grill pan.
Pull em up or get down in em......

#3319831 - 08/11/13 11:41 PM Re: Back Strips [Re: HAWKEYE]
4 Point

Registered: 08/19/01
Posts: 278

Now bast on every turn until med rare. Yeah.... its crazy good.
Pull em up or get down in em......

#3320029 - 08/12/13 08:46 AM Re: Back Strips [Re: BamaProud]
Bayou Buck
10 Point

Registered: 05/11/09
Posts: 2725
Loc: Spring Hill / Perry Co

 Originally Posted By: BamaProud
 Originally Posted By: Bayou Buck
Here is an Asian dish I do. Cut back strap into this slices and marinate in some soy sauce, brown sugar, minced garlic, Sesame oil, and pepper. Next heat up some oil, soy sauce, ginger, minced garlic, and brown sugar in a wok. Add large chunks of onion and bell pepper and cook for a couple of minutes. Get the fire hot and add the back strap. You can also add some broccoli or other veggies if you want. Serve over rice. I am sure I missed an ingredient somewhere, but you get the point. I also usually add some sesame oil and seeds right when it is finished cooking for flavor.

Do you do this on the stovetop? Gotta have a pretty rocking burner to cook in a wok.

I just put my stove on high and it works. Preferably a higher temp would work better.

#3322893 - 08/14/13 02:58 PM Re: Back Strips [Re: waterman]
4 Point

Registered: 10/19/11
Posts: 334
Loc: West Tennessee

Marinade 11/2 inch cuts in Carribean jerk marinade found in dressing isle for 4 to 5 hours. Bacon wrap and put on hot grill, this is my next best way to cook besides fried with biscuits and gravey.
#3323685 - 08/15/13 09:06 AM Re: Back Strips [Re: Skully]
8 Point

Registered: 06/06/04
Posts: 1994
Loc: Brush Creek

The wife and I had backstraps for supper last night along with green beans, corn and okra fresh out of the garden. [yeah I know, that's two green veggies but it was darn good]
I cook my straps like BamaProud, the simpler the better. BTW, they were delicious!!!
I just had a cold meat sandwich from the leftovers along with a fresh mater out of the garden.
"It is not through knowledge, but through experience of the world that we are brought into relation with it."
__Albert Schweitzer

#3339948 - 08/28/13 08:48 PM Re: Back Strips [Re: bigtex]
4 Point

Registered: 11/10/07
Posts: 315
Loc: Clinton Tn, USA

I fillet mine out so that it looks like a flank steak or as flat as pizza dough. I then marinate in my own sauce (I am guessing Dales could be used) but not too long. Once it has marinated, lay it out flat and add mozzarella cheese, mushrooms, sweet bell pepper (yellow/orange), onion...etc. Once you have it piled on top... then roll it up like a pin wheel and tie it off with bakers string and throw on grill. Slice it like a PinWheel

City Slicker Wife - Loves it!

#3339953 - 08/28/13 08:52 PM Re: Back Strips [Re: Daddybucktn]
12 Point

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

That does sound good!
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

#3359889 - 09/15/13 08:12 AM Re: Back Strips [Re: BamaProud]
John Harris
4 Point

Registered: 09/04/03
Posts: 292
Loc: Nashville

Butterfly slice lengthwise - do not cut all the way through.

On the inside, place 1/4 inch thick slices of Philly cream cheese on one side and *sweet* jalapeno jelly (can be hard to find) spread on the other side of the lengthwise cut.

Tie closed with butcher twine.

On the outside, crust with sea salt, heavy freshly crushed black pepper, and other herbs of preference if any.

Grill over high heat to medium

let set 3 minutes then slice on the bias.
John Harris
Attorney &
Executive Director, Tennessee Firearms Association
both of which support my hunting interests.

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