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Off Topic TN Forums
Cooking Forum
Smoked Backstrap & Tenderloin
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<blockquote data-quote="TAFKAP" data-source="post: 5254999" data-attributes="member: 7776"><p>Salt, pepper, & maybe some garlic is all a backstrap should need. Treat it like you would a beef filet because that's what it is. </p><p></p><p>Sizzle it in the skillet with butter, and finish in the oven. Grill it over wood. Grill it over propane. Smoke it then sear it. Whatever you do, don't cook it past 130° internal temp and it should be just perfect.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5254999, member: 7776"] Salt, pepper, & maybe some garlic is all a backstrap should need. Treat it like you would a beef filet because that's what it is. Sizzle it in the skillet with butter, and finish in the oven. Grill it over wood. Grill it over propane. Smoke it then sear it. Whatever you do, don't cook it past 130° internal temp and it should be just perfect. [/QUOTE]
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Smoked Backstrap & Tenderloin
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