Guys,i've got 2 whole back straps and not sure what to do with them.Give me some ideas on how to fix them.Was wanting to put them on the grill,but not sure what to put on them..
Whole back straps
- Thread starter cecil30-30
- Start date
Backstrapcrazy
Well-Known Member
Marinate in what ever you want and cook slow on low heat . wrap in aluminum foil to start and then just a few minutes on open flame. Just remember LOW HEAT AND SLOW !!!!!!!
cook slow
LA man
Well-Known Member
wrap them in bacon and inject them with your favorite seasoning and grill. cook till bacon is done and eat them. we cut the backstrap in 1 foot lengths before we grill them
whiskey
Well-Known Member
I cut them into thick steaks, about the width of a strip of bacon. I marinate them in soy sauce and brown sugar and then wrap in bacon and grill like a steak over a hot bed of coals. I cook them to medium and they are outstanding.
JCDEERMAN
Well-Known Member
Butterfly through the middle without cutting all the way through it.
Put some pepper-jack cheese in there, some marinade, maybe a little onion, and pinch shut with tooth-pics. Putting bacon around them with tooth-pics wont ever taste bad :)
Put some pepper-jack cheese in there, some marinade, maybe a little onion, and pinch shut with tooth-pics. Putting bacon around them with tooth-pics wont ever taste bad :)
Thanks guys, gonna fire up the gril this weekend!
soak in Coke-a-cola
then butterfly
add a dab of cream cheese and slices of jalepeno
sprinkle with Cavenders greek seasoning
wrap in bacon and toothpick closed.
SLOW cook on grill and DO NOT over cook...
MMMMMMMMMmmmmmmmmmmmmmmmmmmmm
I will check back next week to see how good it was!
then butterfly
add a dab of cream cheese and slices of jalepeno
sprinkle with Cavenders greek seasoning
wrap in bacon and toothpick closed.
SLOW cook on grill and DO NOT over cook...
MMMMMMMMMmmmmmmmmmmmmmmmmmmmm
I will check back next week to see how good it was!
they are good whole and grilled. i usually make up some butter to brush while grilling. for medium rare, i usually cook about 5-7 min on one side with lid closed, turn and cook about the same time with lid open to finish. the butter will keep it moist and give it a good flavor.
i also do a whole loin pan fried in evoo and veg oil. dry herb crust with oregeno/thyme, rosemary and/or juniper berries, salt and course pepper. brown on both sides a couple of min and put in the oven to finish about 7 min for medium. deglaze the pan with wine or beef stock add some garlic, green onions to make a sauce.
i also do a whole loin pan fried in evoo and veg oil. dry herb crust with oregeno/thyme, rosemary and/or juniper berries, salt and course pepper. brown on both sides a couple of min and put in the oven to finish about 7 min for medium. deglaze the pan with wine or beef stock add some garlic, green onions to make a sauce.
Dodge Man
Well-Known Member
They are really good whole you just have to cook them Med rare. I usually cut them in to 2 or 3 peaces to make it easier to move around the grill but other than that. I just treat them like a normal steak. Just make sure not to over cook or they will not be worth eating! :D
strutandrut
Well-Known Member
I just sliced one for poppers tonight. :grin:
strutandrut
Well-Known Member
... and now they are wrapped for the grill this evening. :Dstrutandrut said:
JohnnyBond
Well-Known Member
- Joined
- Jan 16, 2008
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qhat time are we eating?strutandrut said:
SuperX2
Well-Known Member
As many have said...
You can't go wrong marinating that loin (whole or cut into steaks), wrapping it in bacon, and grilling it "low and slow."
BEST way to enjoy venison, in my humble opinion!
Even if you're generally a "medium well to well-done" steak kinda guy, you owe it to yourself to try it "medium rare" at least once! Nothing better.
Good luck!
You can't go wrong marinating that loin (whole or cut into steaks), wrapping it in bacon, and grilling it "low and slow."
BEST way to enjoy venison, in my humble opinion!
Even if you're generally a "medium well to well-done" steak kinda guy, you owe it to yourself to try it "medium rare" at least once! Nothing better.
Good luck!
Didn't get to do it this weekend,I did pick me up some injecable marinade over the weekend for it. I'll go ahead and inject it and then make butterfly steaks out of them and wrap in bacon and slowly grill..Thanks for the input guys.
TNDeerGuy
Well-Known Member
Try marinating them in salt, pepper, garlic, thyme, rosemary and coated with olive oil in the fridge for 4 hours. After that sear all sides in a very hot skillet with a little more olive oil in the skillet and then throw in a pat of batter and baste after it is browned. After searing/basting the outside, wrap in aluminum foil and bake in oven at 450 for 8-12 minutes, depending on the size of the backstrap. I promise this is the best way I have found to cook backstrap--my wife hates deer steak, tenderloins and anything else that is not burger; but if I do it this way--she loves it!
rocket04
Well-Known Member
My favorite way on the grill is to take a whole backstrap cut it about halfway through in 3 or 4 places wrap it with bacon. Put it in some aluminum foil and add your favorite BBQ sauce and wrap it up and throw it on the grill and enjoy.
