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#3521739 - 12/30/13 12:52 AM 770 degrees
BamaProud
12 Point


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

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Sunday Lunch South Alabama Tenderloin:
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#3521742 - 12/30/13 12:59 AM Re: 770 degrees [Re: BamaProud]
TAFKAP
14 Point


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

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What is "good searing temperature?"

I'll take Cooking 101 for $500, Alex \:D
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#3521812 - 12/30/13 05:18 AM Re: 770 degrees [Re: TAFKAP]
Inkstainz
14 Point


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

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Man U had some heat for that puppy
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#3522030 - 12/30/13 08:16 AM Re: 770 degrees [Re: Inkstainz]
redblood
16 Point


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

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beef or venison. how was it?
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#3522067 - 12/30/13 08:34 AM Re: 770 degrees [Re: redblood]
BamaProud
12 Point


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

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Venison. Slightly disappointed on the cook, very happy with my little girls response when we ate it together. It was her doe she "killed"(she was with her Papa) on Thanksgiving.

It turned out Med Rare in the center. 6 mins in a 500 degree oven after the sear was a little too much. I was shooting for a "Seared Tuna" type cook...Seared Crust with Med Rare just a tenth of an inch or so inside and just warm in the center.

No worries, I have 24 more of them just like that one and still 6 weeks to hunt in South Alabama. They extended our season 1 week into Feb this year so we will get to hunt the peak rut for the first time. I'm really stoked!
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3522675 - 12/30/13 03:39 PM Re: 770 degrees [Re: BamaProud]
TAFKAP
14 Point


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

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This backstrap didn't finish in the oven. Similar high-heat sear on each side for a couple minutes…..not nearly as high of a heat, though. I was hawngry and didn't care to smoke up the cabin.

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#3522752 - 12/30/13 04:53 PM Re: 770 degrees [Re: BamaProud]
Chaneylake
Brownsville Mafia
16 Point


Registered: 12/18/07
Posts: 16792
Loc: on the wings of a snow white d...

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 Originally Posted By: BamaProud
Venison. Slightly disappointed on the cook, very happy with my little girls response when we ate it together. It was her doe she "killed"(she was with her Papa) on Thanksgiving.

It turned out Med Rare in the center. 6 mins in a 500 degree oven after the sear was a little too much. I was shooting for a "Seared Tuna" type cook...Seared Crust with Med Rare just a tenth of an inch or so inside and just warm in the center.

No worries, I have 24 more of them just like that one and still 6 weeks to hunt in South Alabama. They extended our season 1 week into Feb this year so we will get to hunt the peak rut for the first time. I'm really stoked!


my seared tuna is done while basically frozen, thawed just enough for the dry rub to stick, once seared is then placed in refrigerator a minimum of 4 hours before serving

might be something that you want to try
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