I got a cull buck last Wednesday that produces some nice backstraps. I have some friends who have elected to stick to the city so I told them I'd show them what they're missing out on. Got one backstrap bacon-wrapped with some seasoning, on the smoker to 125 and going to finish it with a sear. The other is marinated in Woscestershire and smoked to 125 as well, going to be seasoned before the sear. Got some of the hind quarter to do chicken-fried, and some heart as taco-style dip. I'll add pics as I take them.
Hope everybody had a good weekend! Only a few days until Friday!
Hope everybody had a good weekend! Only a few days until Friday!
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