Tried something new with my back strap!

[Ron]

I like to take about an 8 inch piece of strap and butterfly it down the middle long ways, stuff it with candied jalepenos and cream cheese, wrap it in bacon, then add pick-a-pepper sauce to the outside. Cook until bacon is crisp and meat should be a good medium rare at this point. It is delish.

I bet that this is awesome.

[herd90]

It is. I do the same thing!

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[deerwatcher51]

never thought of making it like that. Always chicken fry it.

If you once grill backstrap, you will never chicken fry it again.

[Mike D]

Tried something new with my back strap!

If you once grill backstrap, you will never chicken fry it again.

I've never understood why someone takes a Prime cut of meat and fries it anyway!

It's the same as taking a filet mignon and deep frying it. I just makes no sense.


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[sir shovelhands]

I know there's laws against raping live animals, does that still apply once they're turning into meat?


...this is why spelling is important: words have meaning.

[AntlerCollector]

I've never understood why someone takes a Prime cut of meat and fries it anyway!

It's the same as taking a filet mignon and deep frying it. I just makes no sense.


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What's wrong with a prime cut of meat and fries?

[coop2564]

never thought of making it like that. Always chicken fry it.

WHAT, Hind quarter cutlets are for frying not back strap! Come on man!

[Lurch0000]

Sounds great! Now, I just have to find me a place to hunt!

[Sleepy]

I've never understood why someone takes a Prime cut of meat and fries it anyway!

It's the same as taking a filet mignon and deep frying it. I just makes no sense.


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X10000

Everybody always talking about chicken frying their backstrap. That ought to be a sin. All loins go on the grill.

Here's some Kansas tenderloin and backstrap I grilled up tonight. Basted with butter, light virgin olive oil and Montreal Steak seasoning. Melt in your mouth!

Sounds great OP!







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[Black Ice]

X10000

Everybody always talking about chicken frying their backstrap. That ought to be a sin. All loins go on the grill.

Here's some Kansas tenderloin and backstrap I grilled up tonight. Basted with butter, light virgin olive oil and Montreal Steak seasoning. Melt in your mouth!

Sounds great OP!







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I agree! Backstraps are seasoned to taste and cooked rare to medium rare. I actually started bacon wrapping my tenderized shoulders with cream cheese and jalapeños. I even deboned my dove and cooked them down in a gravy this week and ate them over a brown rice!


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[TexasInfidel]

Wow that grilled back strap looks great!