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Richard_
10-29-2016, 08:24 AM
I think I nailed it ! My wife loved it :mrgreen: I cooked it inderiect till I got an internal temp of 120* , then over the mesquite lump to 130* pulled it and let it rest

Richard_
10-29-2016, 08:26 AM
Looks burnt because of bad lighting , here's another

Richard_
10-29-2016, 08:27 AM
More

MisterChrister
10-29-2016, 08:35 AM
Beeee-yoooouuu-teeeee-fuuullllllll!!!!

frognot
10-29-2016, 08:56 AM
Great job there!

cholloway
10-29-2016, 09:58 AM
WOW!!! Just WOW!!!

Westx
10-29-2016, 12:55 PM
Nice.

Smoking Piney
10-29-2016, 01:33 PM
Perfect!

T.Mac
10-29-2016, 01:40 PM
Yep, you nailed it the first time. :thumb:

4ever3
10-29-2016, 01:51 PM
DAYUM!!!! (drops the mic and walks off...)

Jason TQ
10-29-2016, 02:39 PM
Freaking A!!!!!!mazing

RevZiLLa
10-29-2016, 02:48 PM
Oooh dawgies!

Titch
10-29-2016, 03:03 PM
looks delicious mate,

Timmy Mac
10-29-2016, 04:56 PM
Looks great!!! :eusa_clap

Titch
10-29-2016, 04:58 PM
BTW, what is that backstrap from?

ShadowDriver
10-29-2016, 05:21 PM
Looks terrible... I'll gladly volunteer to help you hide the evidence!

In all seriousness... you nailed that one!

Old Man 79
10-29-2016, 05:30 PM
Very nice

12ring
10-29-2016, 05:41 PM
Elk straps?

mchar69
10-29-2016, 08:06 PM
That's how you cook game, folks - bordering on rare. -
nice job!

lankster35
10-29-2016, 08:27 PM
Awesome looking...not easy to do venison....

JustBilling
10-29-2016, 10:14 PM
Very nice! Looks too small for elk. I've had axis that looked that good but if it's whitetail I want to know EXACTLY what you did. You're making me hungry and I just ate!

Grain Belt
10-29-2016, 10:45 PM
My favorite cut on this green earth done to perfection!

I do the same as the OP and make a blueberry sauce. Take 2 cups medium dry red wine like a Zinfendel or red blend and reduce in a skillet until under 1 cup. Then add 3 tbs. blueberry preserves, fresh cracked pepper and bring to a fast simmer. Finally add 3 pats of butter and whisk in over low heat. Cut the backstrap thin across the grain and fan out several pieces. Spoon the sauce over the meat and be prepared for some good eating.

BillN
10-29-2016, 10:51 PM
I'm drooling big time...:thumb:

MJ_Tenn
10-30-2016, 08:45 AM
Looks so good!

steelarz47
10-30-2016, 09:45 AM
very nice.

Richard_
10-30-2016, 12:34 PM
BTW, what is that backstrap from?

This one is Deer

Levergun
11-02-2016, 09:15 PM
Looks great. Did the blueberry sauce on deer backstrap and it was fantastic. Thanks to all for the post.

greenmountainsmoke
11-03-2016, 07:29 AM
............ (speechless)

krex1010
11-03-2016, 07:42 AM
THAT is how venison backstrap should be done!

Big-Joe
11-03-2016, 08:30 AM
Wow that is perfectly cooked!

BGWolf
11-03-2016, 09:59 AM
Nailed it!

bucko
11-03-2016, 10:26 AM
Did you say that is a back strap I'm confussed