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#51 |
Pope & Young
Join Date: Jul 2007
Location: Madisonville
Hunt In: Backyard
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Didnt think about taking pics of the prep, but I did it just like the backstrap in the first post. (The boudain I used was pecan smoked)
I'll take some pics of the finished product and post them for yall to drool over! ![]() |
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#52 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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Oh, sure. rub it in. Like salt in a wound!!
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#53 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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OK, almost dinner time. Hows it lookin?
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#54 |
Pope & Young
Join Date: Jul 2007
Location: Madisonville
Hunt In: Backyard
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Skeeter, it was GREAT!! I will make it again. Often.
Sorry about the lack of pics, we had camera issues ![]() I gotta say though, I didnt see much of the cheese left in there. Most of it cooked out. Did leave a good flavor behind though. |
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#55 |
Ten Point
![]() Join Date: Sep 2007
Location: Teague, TX
Hunt In: leaseless and looking
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I do the same thing with pork loins, but without the cheese. I call it "the heart attack" I will have to try it with my next backstrap.
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#56 |
Ten Point
![]() Join Date: Oct 2006
Location: Willis, TX
Hunt In: Callahan Cty & Woodbury Cty Iowa
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This has quickly become one of my favorites. I always have to make two because its so dang good we eat one entire ST for dinner so I have an extra for lunches the next couple days
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#57 |
Four Point
Join Date: Aug 2008
Location: LaGrange Texas/Tuscaloosa AL
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wow that looks awesome
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#58 |
Eight Point
Join Date: Aug 2007
Location: Texas
Hunt In: Texas
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Did it tonight. My wife and freinds now expect too much from me. Man that was good. Two five year old girls could not get enough. I marinded the strap in tequila, worchesteshire and seasoned. Add two strips of bacon to the center also.
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#59 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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Sounds good. Glad yall enjoyed it.
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#60 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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I got one in the oven right now. Should be done by 7. They aint as good in the oven, but it sure beats a bologna sandwich! I got some sweeyt potatoes and pork n beans to go along with it! My boss brought apple pie for dessert. I feel a nap comin on!!
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#61 |
Eight Point
![]() Join Date: Jun 2007
Location: Highlands
Hunt In: Groveton
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Tried this last night and it was fantastic. Thanks for the idea.
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#62 |
Nubbin' Buck
Join Date: Jan 2008
Location: League City
Hunt In: Mills County
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Made 2 of these this weekend while I had the Pit hot, my guys were fighting over the last pieces, going to try some crawfish tails in them next time.
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#63 |
Ten Point
![]() Join Date: Sep 2008
Location: San Angelo, TX.
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#64 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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#65 |
Six Point
Join Date: Apr 2007
Location: Southeast Texas
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I've done this recipe a few times with back strap and decided to try something different this time around.
I bought a 2 1/2lb pork loin the other day and stuffed it with the following: 2 links of boudan 1/2 a can of sliced jalapenos 3/4 cup of cream cheese Wrapped in thick hickory smoked bacon I put the boudan in a large mixing bowl and "broke" in up. Then added the japs and cream cheese. Mixed well. I also set the pork loin on its side a cut a pocket into it (instead of fillet). Seasoned inside and out with S/P and Garlic Powder. Stuffed as much of the mixture I could into the pocket, wrapped it in bacon and secured with toothpicks. I cooked it the oven on 375 for 30 minutes then lowered it to 325 and cooked for an hour and fifteen minutes. I let it sit for 20 minutes then sliced. Talk about some good stuff! |
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#66 |
Guest
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Ok I fixed like the original recipe called for and grilled it up. Bacon was cooked, Backstrap was medium rare, cheese was about to bubble out. But there was a problem... It didnt last long !!! I bit my tounge and my hand... almost had to eat the plate.... Then I fixed it another time and realized after that was gone that I didnt have anymore backstrap... S**t... I have to kill another deer and havent been able to get one in range in a few weeks......
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#67 |
Four Point
Join Date: Nov 2008
Location: Shoreacres
Hunt In: Robertson & Stonewall Co.
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Tried it over Thanksgiving Weekend... definitely one to add to the favorites!
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#68 |
Eight Point
Join Date: Jan 2008
Location: New Braunfels
Hunt In: South Texas
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Tried it yesterday - very good - but, I'm gonna have to work on my meat cutting skills a bit cause I kinda butcherd up my backstrap - and I over cooked it a bit - gonna try it again in a few days.
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#69 |
Ten Point
![]() Join Date: Nov 2008
Location: Corinth, Texas
Hunt In: Anywhere I get the chance to go.
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I used this recipe last year in a porkloin. Man O'man. Good stuff. I have two fresh backstraps I may use it on this time. Looks/sounds good.
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#70 |
Six Point
Join Date: May 2007
Location: Deer Park
Hunt In: Victoria
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Made mine this weekend. It was great.
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#71 |
Four Point
Join Date: Oct 2008
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gonna have to try this.
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#72 |
Four Point
![]() Join Date: Jan 2009
Location: livingston
Hunt In: big sandy
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this is one of the best things ive had in a long time
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#73 |
Guest
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I like this for sure...thanks!
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#74 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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used boneless skinless chicken thighs the other day instead of of backstrap. When the chicken was cooked, I layed a slice of mozerella and pepper jack on top. let the cheese melt.MMM!
No wonder I'm so fat! |
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#75 |
Ten Point
Join Date: Mar 2007
Location: Lufkin
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this is heaven on earth! got to be one of my top five dishes!
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#76 |
Eight Point
Join Date: Oct 2006
Location: seguin
Hunt In: Atascosa, kinney, Guadalupe Counties
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I've been wanting to try this recipe and finally found some boudain in the store, so I'm going to give this one a try. After all the comments I expect this to be one of my favorites. I'm going to be adding pepperjack and cream cheese to mine.
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#77 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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well, did ya ever try it?
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#78 |
Four Point
Join Date: Aug 2009
Location: Houston
Hunt In: Eagle Pass
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sounds alright ill will try after i get some backstrap in the freezer
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#79 |
Pope & Young
Join Date: Oct 2006
Location: Katy, TX
Hunt In: Elk in CO....Deer in Lyons, TX
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I tried this the other day but I over cooked it. I had the pit on about 250ish and cooked for 3 hours. I think 1.5 - 2 hours and it would be perfect.
The flavor was great even though it was overcooked. Thanks for a great recipe. ![]() |
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#80 |
Pope & Young
Join Date: Oct 2008
Location: Bridge City, TX
Hunt In: Edwards County
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I had seen this recipe a while back but didn't have any whole straps at the time so yesterday I finally got to cook it up. I thawed the straps Saturday and marinated them overnight with some Dale's and seasoned with some Barnacle Dust. Then yesterday I layed the pepperjack, 2 slices of Maple flavored bacon and the Boudin inside and rolled it up. Then I wrapped the whole strap in the Maple bacon. Cooked on 325 for 1 1/2 hours and it was the bomb! Alot of the cheese did ooze out during cooking but there was still enough left in there to taste it. I really think the "Maple" bacon and that sweetness gave it a good flavor. I appreciate the whole idea Skeeter. This is a good one.
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#81 |
Ten Point
Join Date: Oct 2009
Location: Tejas
Hunt In: Texas, Colorado,
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#82 |
Ten Point
Join Date: Jan 2010
Location: Pearland
Hunt In: Rocksprings & Polk Co.
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thats a new one on me, cant wait to try it
thanks |
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#83 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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Think I'm gonna have to cook one of these this weekend!
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#84 |
Ten Point
Join Date: Feb 2010
Location: Taylor, TX
Hunt In: Tow, TX / Hare, TX
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That sounds terrific. I'm going to try this soon. I made wild hog boudin this year and I have a ton of backstraps in the freezer. Has anybody cooked this without the cheese? What do you think about that? I have some family members that prefer meat and cheese separate. They like them both but cant stand it together. ie Cheese Sausage.
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#85 | |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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#86 |
Ten Point
Join Date: Aug 2009
Location: Alvin,TX
Hunt In: Bertram, Texas
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Thanks for posting the pics look so good
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#87 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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I think its time for one of these! gonna throw a couple on the pit this weekend.
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#88 |
Four Point
Join Date: Dec 2009
Location: Aggie Land TEXAS
Hunt In: Leon,Brazos County
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Im gonna have to try this! Cajin holler use 2
Im gonna try this, But i will use crawfish boudin.Cajin holler makes some. |
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#89 |
Ten Point
Join Date: Jul 2009
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i'm going to be trying this recipe this weekend. still not sure what i'm going to stuff it with, but i can't wait.
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#90 |
Six Point
Join Date: May 2010
Location: College Station
Hunt In: the road by your lease
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thats how you do it.
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#91 |
Four Point
Join Date: Sep 2009
Location: Round Rock
Hunt In: Sterling County and anyplace else
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That looks amazing! I'm going to try and make it for the guys at the fire station. Thanks!
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#92 |
Ten Point
Join Date: Sep 2007
Location: Aquilla
Hunt In: Hill County
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Can't wait for opening day. Makes you wish every deer had more backstraps
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#93 |
Pope & Young
![]() Join Date: Sep 2008
Location: San Antonio
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how should this get cooked with out a smoker, just got an oven
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#94 |
Pope & Young
![]() Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
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prepare loin as shown, place loin in cake pan on a rack. (placing loin on a rack allows grease to drip away from meat. u dont want the loin soakin up all the grease. ) set oven on 250 degrees and cook for 2-2 1/2 hours.
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#95 |
Pope & Young
Join Date: Sep 2010
Location: Fort Worth
Hunt In: Red River County & Atoka Co Oklahoma
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I've gotta try this, sounds so good. You have any good steak recipes?
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#96 |
Pope & Young
Join Date: Jan 2007
Location: Midlothian
Hunt In: Central & West TX
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dang!
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#97 |
Ten Point
Join Date: Dec 2010
Location: Crawford
Hunt In: Whitney COE, Bosque Co., South Texas, Wherever you invite me, I'm not picky
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yes, the DJ's Spicy with the red label is awesome. Won't eat anything else unless it's homemade from south La.
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#98 |
Spike
Join Date: Dec 2010
Location: San Antonio
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Wow this looks good. Will have to give it a shot, thanks for posting!
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#99 |
Ten Point
Join Date: Dec 2006
Location: Kaufman county
Hunt In: San Saba/ Van Zant,Kaufman countys
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Man thanks for posting this I got to try it soon.
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#100 | |
Four Point
Join Date: Sep 2010
Location: Tomball
Hunt In: Anywhere
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