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Old 07-22-2016, 10:19 PM   #1
MySRT8U
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Default How do you chicken fry your backstrap?

If you don't try this you're missing out!! It's a little unconventional but it. Was. Amazing!! Take your blender and put in equal parts lays potato chips, and captain crunch cereal (yes you read that right). Then chicken fry as usual! It was the best thing I've ever had in my life!!!




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Old 07-22-2016, 10:26 PM   #2
panhandlehunter
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If you wanna take it up a notch, use jalapeño flavored potatoe chips. Never used the cereal but we use the potatoe chips on a lot of stuff.
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Old 07-22-2016, 10:29 PM   #3
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Name:  Image1469240918.026411.jpg
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Just like this


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Old 07-22-2016, 10:31 PM   #4
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Love me some real gravy
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Old 07-22-2016, 10:45 PM   #5
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Looks great!
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Old 07-28-2016, 05:20 PM   #6
dustoffer
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I think this is the best tool available for tenderizing cuts of meat. Now, backstrap doesn't always need it, but cut it 1/2" thick, run it thru 4 times, turning it 1/4 turn each time, flour it up in your favorite breading mix, throw it in a cast iron skillet with bacon grease and it is some fine eating.

http://www.cabelas.com/product/Miste...Q&gclsrc=aw.ds
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Old 07-28-2016, 05:27 PM   #7
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I think this is the best tool available for tenderizing cuts of meat. Now, backstrap doesn't always need it, but cut it 1/2" thick, run it thru 4 times, turning it 1/4 turn each time, flour it up in your favorite breading mix, throw it in a cast iron skillet with bacon grease and it is some fine eating.

http://www.cabelas.com/product/Miste...Q&gclsrc=aw.ds

Used one of those for years, then stepped up to the stainless steel blade model. Not I tenderize EVERY piece before I package it. I can thaw it, season and flour it, into the grease and done.
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Old 07-28-2016, 05:29 PM   #8
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man, that sounds amazing
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Old 07-28-2016, 05:40 PM   #9
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At one point in my life, I was on a low carb diet so I tried to stay away from flour. I would take spicy pork rinds and put them through a processor down to fine meal. Battered with some egg and pork rind meal in bacon grease. Pretty darn good.
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Old 07-30-2016, 02:46 AM   #10
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At one point in my life, I was on a low carb diet so I tried to stay away from flour. I would take spicy pork rinds and put them through a processor down to fine meal. Battered with some egg and pork rind meal in bacon grease. Pretty darn good.
So you though fried fat pork rinds were better for you than flour?
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Old 07-30-2016, 03:14 AM   #11
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So you though fried fat pork rinds were better for you than flour?


Lol...agreed! The bacon fat tops it off! That is like saying "I'm on a diet, so can I get my ice cream in a bowl instead of a cone, but add some extra fudge to it"

I wonder how that diet worked

I do like the recipe though
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Old 07-30-2016, 06:20 AM   #12
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So you though fried fat pork rinds were better for you than flour?
If you're on a diet it is! I did the keto diet and lost around 30 pounds in two months! eat lots of FAT! no carbs!
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Old 08-21-2016, 02:36 PM   #13
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I'll try it. I'm not skeered.
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Old 08-21-2016, 02:53 PM   #14
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Attachment 802504Attachment 802505Attachment 802506
Just like this


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I would like to know what your secret is for that brown gravy! Looks amazing!
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Old 08-21-2016, 03:52 PM   #15
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Originally Posted by Mblenamo View Post
At one point in my life, I was on a low carb diet so I tried to stay away from flour. I would take spicy pork rinds and put them through a processor down to fine meal. Battered with some egg and pork rind meal in bacon grease. Pretty darn good.
Sounds good!
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Old 09-23-2016, 01:50 PM   #16
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I would like to know what your secret is for that brown gravy! Looks amazing!
x 2
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Old 09-23-2016, 01:52 PM   #17
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Little milk and egg coated in flour then throw in the deep fryer for a bout 3-4 minutes
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Old 09-23-2016, 04:12 PM   #18
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Egg and milk with a tiny bit of mustard
Flour, garlic powder, onion powder, and seasoned bread crumbs
Beat the crap out of the meat with a tenderizer

Fry

Pour off excess oil, add flour mixture to make a roux, then add milk to make the gravy

Gorge yourself in a way that would embarrass a viking
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Old 09-27-2016, 10:02 AM   #19
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Season to taste, soak in Pet milk for 8-12 hrs, fry in peanut oil until medium rare.
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Old 09-27-2016, 10:07 AM   #20
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Used to use capt crunch mixed with corn flakes for chicken strips!
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Old 09-29-2016, 09:18 AM   #21
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Backstrap Delight

•Clean 1 lb Backstrap and remove all white tissue. Slice very thinly and rinse.
•Pat dry. Flatten slices to resemble a pancake. (Do not skip this step)
•Dip in flour then slightly beaten eggs.
•Prepare a mixture of 8 ozs. Italian Bread Crumbs, 4 ozs. Parmesan Cheese, 2 tblspns. Salt, 1 tblspn. Garlic Powder, 1tsp. Black Pepper and 1 tsp. Oregano
•Roll the Venison Backstap slices in the mixture.
•Drop slices in hot oil for about 45 seconds to 1 minute. Do not overcook.
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Old 09-29-2016, 09:24 AM   #22
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I would like to know what your secret is for that brown gravy! Looks amazing!
It looks amazing! However, I bet that it is not brown gravy. It is cream gravy that turned brown the grease and remnants left from the breading. A little grease flower and milk will make a heck of a gravy.
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Old 09-29-2016, 09:28 AM   #23
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I would like to know what your secret is for that brown gravy! Looks amazing!
That ain't brown gravy, that's the grease he fried the blackstrap in. The dark color is from the frying goodness left in the grease.
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Old 09-29-2016, 09:31 AM   #24
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Never had it that way for CFS but growing up my dad will always take the fish we caught and coat them in crushed up potato chips. For a long time I didn't know people used cornmeal to fry fish. So tasty!
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Old 10-16-2016, 02:44 PM   #25
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Very interesting read!


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Old 10-20-2016, 10:04 AM   #26
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Originally Posted by BBReezen View Post
That ain't brown gravy, that's the grease he fried the blackstrap in. The dark color is from the frying goodness left in the grease.
In the picture on the right it shows the gravy poured on the food.

I'd like to know how he did it as well. Last time I tried to make gravy out of the grease I fried my backstraps in and it was an epic fail.
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Old 10-24-2016, 12:25 PM   #27
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In the picture on the right it shows the gravy poured on the food.

I'd like to know how he did it as well. Last time I tried to make gravy out of the grease I fried my backstraps in and it was an epic fail.
Not sure how he does it but this is how I make it and mine looks similar.

After you are done frying the steaks, pour out most of the oil. Only leave a couple tablespoons of oil in the pan along with all of the brown bits from frying the steaks.
Add a couple tables spoons of flour and use a fork to mix it with the oil. Let it cook for a min or two and form a roux. Wisk in a couple cups of milk and let simmer. Add salt and pepper to taste. The longer it simmers the thicker it will get. Should make a nice brown colored cream gravy.
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Old 10-24-2016, 12:34 PM   #28
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Not sure how he does it but this is how I make it and mine looks similar.

After you are done frying the steaks, pour out most of the oil. Only leave a couple tablespoons of oil in the pan along with all of the brown bits from frying the steaks.
Add a couple tables spoons of flour and use a fork to mix it with the oil. Let it cook for a min or two and form a roux. Wisk in a couple cups of milk and let simmer. Add salt and pepper to taste. The longer it simmers the thicker it will get. Should make a nice brown colored cream gravy.
That explains my trouble... I didn't pour out any of the oil and it got out of hand really fast...

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Old 10-24-2016, 12:52 PM   #29
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Originally Posted by lab man View Post
Not sure how he does it but this is how I make it and mine looks similar.

After you are done frying the steaks, pour out most of the oil. Only leave a couple tablespoons of oil in the pan along with all of the brown bits from frying the steaks.
Add a couple tables spoons of flour and use a fork to mix it with the oil. Let it cook for a min or two and form a roux. Wisk in a couple cups of milk and let simmer. Add salt and pepper to taste. The longer it simmers the thicker it will get. Should make a nice brown colored cream gravy.
thanks for the tip. I am going to try this with my next batch of backstrap, if'n I can get one in the freezer
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Old 10-24-2016, 01:17 PM   #30
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Not sure how he does it but this is how I make it and mine looks similar.



After you are done frying the steaks, pour out most of the oil. Only leave a couple tablespoons of oil in the pan along with all of the brown bits from frying the steaks.

Add a couple tables spoons of flour and use a fork to mix it with the oil. Let it cook for a min or two and form a roux. Wisk in a couple cups of milk and let simmer. Add salt and pepper to taste. The longer it simmers the thicker it will get. Should make a nice brown colored cream gravy.


This is exactly how I make my gravy. It is good stuff.


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Old 10-24-2016, 01:46 PM   #31
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Say what? Chicken fry one of the premium cuts of meat? Blasphemy I say. That's what the hindquarters are for!


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Old 11-21-2016, 12:14 PM   #32
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wow now going to lunch
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Old 01-11-2017, 11:46 AM   #33
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That explains my trouble... I didn't pour out any of the oil and it got out of hand really fast...

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Ha! We have all done that! ONCE! My first attempt looked like a volcano bubbling over the stove top!
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Old 01-11-2017, 11:49 AM   #34
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Say what? Chicken fry one of the premium cuts of meat? Blasphemy I say. That's what the hindquarters are for!


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BINGO-Haven't fried a BS in years but cut about up about 1/3 of each hind quarter to fry or make cube steak.
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Old 01-12-2017, 12:05 AM   #35
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Do any of you have a good recipe for a batter that works well with deep frying backstrap?
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Old 01-12-2017, 12:17 AM   #36
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Egg, flour, seasoned salt, & lemon pepper. Unbleached flour is my key. Flour is bleached by using chlorine and leaves a chemical taste. Marinate a short while in a little merlot sometimes.

When I cook for many and don't share the flour difference in batches, they always notice.
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Old 01-12-2017, 12:19 AM   #37
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Thank you


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