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#3686647 - 06/09/14 11:27 AM Re: Grilling backstraps [Re: TX300mag]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9631
Loc: Memphis

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If you want bacon, slice it into 3" or 4" thick filets (AKA FILET MIGNON), turn them up on their sides, and wrap the bacon that way. Cooking method is still the same....

High heat sear on the flat ends, just long enough that they release from the pan on their own, finish in the oven for about 2 minutes.
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#3686648 - 06/09/14 11:27 AM Re: Grilling backstraps [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9631
Loc: Memphis

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Like this
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#3686897 - 06/09/14 04:02 PM Re: Grilling backstraps [Re: TAFKAP]
Twinshooter
10 Point


Registered: 10/12/01
Posts: 4610
Loc: Collierville, TN. USA

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Dang, that looks great.
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#3686900 - 06/09/14 04:04 PM Re: Grilling backstraps [Re: Twinshooter]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9631
Loc: Memphis

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I just robbed that picture from Google. Not mine.
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#3687015 - 06/09/14 06:43 PM Re: Grilling backstraps [Re: TX300mag]
backroads
6 Point


Registered: 11/22/10
Posts: 558
Loc: Giles Co

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See, I'm glad I ask the question or I would have ruined a good piece of meat.

I'll give it a try tomorrow evening and let you guys know how it turned out.

Thank You!

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#3687136 - 06/09/14 09:11 PM Re: Grilling backstraps [Re: backroads]
280longshot
8 Point


Registered: 09/20/10
Posts: 1549
Loc: Tn, Tipton

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I love the bacon wrapped backstraps filets myself, everything is better with bacon...
Going to cook some tomorrow...
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#3687144 - 06/09/14 09:19 PM Re: Grilling backstraps [Re: backroads]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9631
Loc: Memphis

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 Originally Posted By: backroads
See, I'm glad I ask the question or I would have ruined a good piece of meat.

I'll give it a try tomorrow evening and let you guys know how it turned out.

Thank You!


Good luck with it, and post up your results!
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#3687448 - 06/10/14 09:13 AM Re: Grilling backstraps [Re: TAFKAP]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2678
Loc: Bartlett, TN

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I almost never wrap tenderloin with bacon, but bacon fat works great for high heat cooking on a skillet when you are searing. I typically use that or coconut oil. Most other oils tend to start scorching and degrade by the time the skillet is hot enough.

I collect bacon fat by cooking it using a Foreman Grill (pretty much the only thing I use that for). If you start with a clean grill and a clean collection tray, then you are set for good drippings. After the fat has cooled enough to avoid burning your fingers (but still liquid), strain it with a coffee filter into a container with a lid.
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#3687623 - 06/10/14 12:21 PM Re: Grilling backstraps [Re: Crosshairy]
Jason Bagby
12 Point


Registered: 08/25/05
Posts: 5210
Loc: Lincoln County

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I will use bacon most of the time due to the meat being so lean it will dry out if cooked long for anything past medium. Medium to cut the horns off smack it on the backside and throw it on a plate bloody you will be fine without bacon.

Edited by Jason Bagby (06/10/14 12:21 PM)
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#3688068 - 06/10/14 08:56 PM Re: Grilling backstraps [Re: Jason Bagby]
backroads
6 Point


Registered: 11/22/10
Posts: 558
Loc: Giles Co

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I cooked it this evening and it turned out great. I kept it simple and followed the recommendations on here. I put some kosher salt and pepper with a little olive oil. The grill went back and forth between 450 and 500 during the cooking process. I followed Posers recommendation of 2 minutes on each side. I wish I had taken a picture but it looked like both Poser and TAFKAP pictures. My wife questioned how red it was in the middle but committed on how warm the red was. It melted in your mouth. I was amazed at how much juice was in the plate after cutting. I'll be finishing the rest of it off for lunch tomorrow.

Thanks for all the help. I'm glad I asked the question and didn't over cook it (like what would have happened)

Steve

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