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#3686215 - 06/08/14 05:29 PM Grilling backstraps
backroads
6 Point


Registered: 11/22/10
Posts: 585
Loc: Giles Co

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One evening this week I'm going to grill a back strap with bacon and want to get your inputs. Here is what I was thinking; cut into 1 1/2 inch chuncks, grill at around 350, indirect heat, seasoned with kosher salt and pepper wrapped in bacon. Cook until internal temps reach 160 degrees.

This is pretty basic. What can I do to make it better? Would direct heat be better? Different seasonings?

Thanks


Edited by backroads (06/08/14 05:29 PM)

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#3686229 - 06/08/14 05:58 PM Re: Grilling backstraps [Re: backroads]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13472
Loc: Tennessee

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I would suggest direct heat, the hotter the better. I blast them with high heat for 90 seconds to 2 minutes on each side. For my tastes, 160 degrees internal temp is overcooked.

Remove and allow to sit for at least 5 minutes. Add sea salt and black pepper. I usually like a bit of rosemary as well. You can also take some melted butter and rub it on the meat using a sprig of rosemary which will add a bit of fat with the essence of rosemary. Bacon is not needed for back straps cooked medium rare or less. It dominates the flavor too much. I do use bacon is braised venison dishes, though.

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#3686233 - 06/08/14 06:12 PM Re: Grilling backstraps [Re: Poser]
EastTNHunter
10 Point


Registered: 03/08/10
Posts: 3080
Loc: Rhea Co., TN

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160 is way overdone. 140 degrees is my max, and I like 1-1/2" butterflied chops. Although I know that Poser is the cooking maestro to some around here, I do prefer to bacon-wrap my backstrap medallions/chops
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#3686258 - 06/08/14 07:07 PM Re: Grilling backstraps [Re: EastTNHunter]
Vermin93
12 Point


Registered: 12/11/10
Posts: 6327
Loc: Dallas, TX & Signal Mtn, TN

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 Originally Posted By: EastTNHunter
160 is way overdone.


Yes sir, 160 is waaaaaaay overdone!

There is a lot of conflicting information about what temperature is medium rare for venison. I've seen it listed as low as 110F to as high as 150F and everywhere in between.

For my tastes, 125F is medium-rare. For a larger piece of meat I will pull it around 115F, cover it and let it rest. During that time it will ease up to about 125F. For a smaller piece of meat I would probably pull it just before 120F.

High heat is the key for small, lean pieces of meat. Another key is bringing the meat to room temp prior to cooking it to avoid a done exterior and a cold center.

If you use the same cooking temp for venison that you use for beef you will be sorry that you did.
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#3686369 - 06/08/14 10:31 PM Re: Grilling backstraps [Re: backroads]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9793
Loc: Memphis

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 Originally Posted By: backroads
One evening this week I'm going to grill a back strap with bacon and want to get your inputs. Here is what I was thinking; cut into 1 1/2 inch chuncks, grill at around 350, indirect heat, seasoned with kosher salt and pepper wrapped in bacon. Cook until internal temps reach 160 degrees.

This is pretty basic. What can I do to make it better? Would direct heat be better? Different seasonings?

Thanks


160 degrees will render your meat difficult to chew.

Heavily salt & pepper the meat about 4 hours before you want to cook it. Leave it on a plate uncovered for the entire time. If you feel like it, flip it halfway through.

Start the coals.

Pat the whole backstrap dry with paper towels.

Wipe a light coating of oil on the grate.

Grill long enough to leave marks (about 1 minute per side….all 4 sides)

If you want to cook it longer, move the meat to indirect heat and roast for another 4 minutes. IF you insist on monitoring internal temperature, pull the meat at 125 degrees.

Slice backstrap into 1/2" wide slices. Meat should be cool red to warm pink in the middle. Anything more than that is overcooked.

Save the bacon for breakfast.
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#3686373 - 06/08/14 10:54 PM Re: Grilling backstraps [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9793
Loc: Memphis

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This was walking 4 hours previously. It's probably way underdone for most folks, but it was delicious to eat. High heat sear in the frying pan….just salt, pepper, and a little olive oil.



This was essentially the same cooking method, but I tied the backstrap into thirds to create a short, compact roast. Same method as above, but finished in a 450 oven until about 120 internal. The meat will continue to warm up after being removed from the heat. A thick roast like this will come up more than a single backstrap, so I pulled it early. The highest internal temp I'm interested in considering for backstrap will be 135. This was at the higher end of that spectrum.

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#3686554 - 06/09/14 09:26 AM Re: Grilling backstraps [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13472
Loc: Tennessee

content Online
You can also lay meat directly on coals for a true "broiling" effect. You would only want to do that for 30-45 seconds on each side.
_________________________
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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#3686632 - 06/09/14 11:06 AM Re: Grilling backstraps [Re: Poser]
SES
8 Point


Registered: 10/13/11
Posts: 1306
Loc: Corryton, Tn

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Bacon would keep the backstraps from being seared. I like a little crust on the outside and pretty much raw on the inside. Refer to TAFKAP's top picture.
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#3686642 - 06/09/14 11:20 AM Re: Grilling backstraps [Re: SES]
EastTNHunter
10 Point


Registered: 03/08/10
Posts: 3080
Loc: Rhea Co., TN

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I prefer a good sear on both sides (think "flat sides of a steak"), but I wrap bacon around the sides to keep it pulled together and to keep the sides from getting done and shrinking before the center is done on thick butterflied chops. I usually cook mine to 125 internal temp, but my wife and daughters like it at about 135-140. 125 is medium-rare in my book.
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#3686643 - 06/09/14 11:20 AM Re: Grilling backstraps [Re: SES]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8967
Loc: Crosby, TX

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I'll also heat a cast iron skillet in the oven to 500. Sear on HIGH heat for 30 seconds on each side.

Two minutes per side in the oven while still in the skillet.
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