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Grilling backstraps

backroads

backroads

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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
 
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
 
EastTNHunter said:
160 is way overdone.
Click to expand...

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.
 
backroads said:
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
Click to expand...

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.
 
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.

1452104_624092601825_1979798021_n.jpg


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.

483473_583846375585_1793671868_n.jpg
 
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.
 
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.
 
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.
 
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.
 
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!
 
I love the bacon wrapped backstraps filets myself, everything is better with bacon...
Going to cook some tomorrow...
 
backroads said:
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!
Click to expand...

Good luck with it, and post up your results!
 
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.
 
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.
 
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
 
Good to hear. Don't forget to let your meat rest for about 10 minutes after you pull it from the heat. If you cut it too soon, it will run the juices out before they have a chance to redistribute in the meat.

On the flip side, it's not a problem if you have enough bread ;)
 

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