Grilled 2 backstraps last night to absolute perfection. Sliced them thin and served on yeast rolls with homemade horseradish sauce. The absolute best thing I have eaten in a while. I may need to get another deep freeze so I can keep a few more deer this fall.
Perfection!
- Thread starter John3
- Start date
chebuck
Well-Known Member
Wish I still had a blackstrap to cook.
fairchaser
Well-Known Member
Looks delish.
old guy
Well-Known Member
Tell how you grilled them , smoke or direct heat, wrapped or not ? Thanks for sharing, Larry
tree_ghost
Well-Known Member
X2?old guy":3d6lox0a said:
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Olive oil with a little Worcestershire rubbed on pretty liberally. Dusted with garlic powder and cracked black pepper. These loins were cut in half so around 8-10" long. Grilled on direct heat around 550 for about 7-8 minutes then flipped and repeated. Lowered the grill to around 350 and moved away from heat for another 7-8 minutes. Pulled them and covered with kerrygold butter and tented with foil for 15 minutes.
Horseradish sauce was horseradish, mayo, and lemon juice.
Horseradish sauce was horseradish, mayo, and lemon juice.
chunkandwind
Well-Known Member
Dang that looks good!
Nice!
