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Off Topic TN Forums
Cooking Forum
Indiana Backstrap (pellet grill)
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<blockquote data-quote="Roadracer6" data-source="post: 5763468" data-attributes="member: 19618"><p>This was an old bruiser buck I killed in IN last Nov. Aged this meat for 3 wks because I knew it would likely be tough (oldest/biggest deer I've ever shot....with smallest rack LOL). Turned out amazing. </p><p>‐Marinated in pineapple/teriyaki, sprinkled with steak seasoning when put over heat </p><p>‐Pellet grill 450 (2 mins a side)</p><p>‐Turned down to smoke until hit 115</p><p>‐Removed and kept covered for 20-25 mins[ATTACH=full]202867[/ATTACH]</p><p>‐Melted half stick of butter with garlic and sprinkled on top. </p><p>Absolutely amazing!</p></blockquote><p></p>
[QUOTE="Roadracer6, post: 5763468, member: 19618"] This was an old bruiser buck I killed in IN last Nov. Aged this meat for 3 wks because I knew it would likely be tough (oldest/biggest deer I've ever shot....with smallest rack LOL). Turned out amazing. ‐Marinated in pineapple/teriyaki, sprinkled with steak seasoning when put over heat ‐Pellet grill 450 (2 mins a side) ‐Turned down to smoke until hit 115 ‐Removed and kept covered for 20-25 mins[ATTACH type="full"]202867[/ATTACH] ‐Melted half stick of butter with garlic and sprinkled on top. Absolutely amazing! [/QUOTE]
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Indiana Backstrap (pellet grill)
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