Stuffed backstap with style....pics & how to

[Low Fence]

Here are some pics from a dish I like to cook. Its been posted several times, but I thought I would show how I do it, and wrap it only useing 1 toothpick instead of a dozen or string. Also makes individual servings without cutting (looks better).

1.Backstrap cut into 1/3's (dont use the skinny part) I cook it as an appet.

2.butterfly to make a tri fold

3. add cheeses

4. Remove casing and crumble boudin

5. fold back up (DO NOT OVER LAP MEAT)

6. Wrap in bacon

7. season to taste (most of the time I use Tony's, but for a sweeter taste I use syrup from time to time)

Cook until bacon is done, I grill over wood. About 8-10 min per side

Meat should be Medium, remove the one toothpick and enjoy.

[Low Fence]

Time for wrapping and stuffing!

[Low Fence]

Time to meet the fire!

Enjoy

[Scribner Lite]

That looks really good

[Coup de Grace]

make me hungry...

[doghouse]

Looks great.

[jreese]

that looks good ill have to try that soon

[mharris1]

I like the wrapping tecnique. will have to try it.

[Buckwheat]

DUDE!!!!!! i just drooled ALL OVER MY COMPUTER. THANKS ALOT!!! LOL!!! im going to try this for sure. thanks for the steps

[Bowhunter004]

Very nice, I do something similar but will have to try this. Too bad I'm out of backstrap!!

[SouthTexas Ag]

That looks incredible.

[Low Fence]

I like the wrapping tecnique. will have to try it.

Thanks. If your cooking a whole back strap you can continue the laceing tech all the way down and still use one tooth pick. But you will need 4 pieces of bacon to cover the ends (just cover the ends and dont bother with vertical pieces in the center)

[Lazyman]

looks tasty

[focushunter]

That looks real good.

[Cajun Blake]

7. season to taste (most of the time I use Tony's, but for a sweeter taste I use syrup from time to time)
.

never heard of it



looks good brother