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Old 03-06-2011, 09:39 AM   #1
Low Fence
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Thumbs up Stuffed backstap with style....pics & how to

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.
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Old 03-06-2011, 09:48 AM   #2
Low Fence
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Time for wrapping and stuffing!
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Old 03-06-2011, 09:54 AM   #3
Low Fence
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Time to meet the fire!

Enjoy
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Old 03-06-2011, 10:01 AM   #4
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That looks really good
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Old 03-06-2011, 10:05 AM   #5
Coup de Grace
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make me hungry...
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Old 03-06-2011, 10:06 AM   #6
doghouse
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Looks great.
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Old 03-06-2011, 10:06 AM   #7
jreese
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that looks good ill have to try that soon
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Old 03-06-2011, 10:13 AM   #8
mharris1
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I like the wrapping tecnique. will have to try it.
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Old 03-06-2011, 10:14 AM   #9
Buckwheat
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DUDE!!!!!! i just drooled ALL OVER MY COMPUTER. THANKS ALOT!!! LOL!!! im going to try this for sure. thanks for the steps
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Old 03-06-2011, 10:31 AM   #10
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Very nice, I do something similar but will have to try this. Too bad I'm out of backstrap!!
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Old 03-06-2011, 10:56 AM   #11
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That looks incredible.
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Old 03-08-2011, 04:36 PM   #12
Low Fence
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Quote:
Originally Posted by mharris1 View Post
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)
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Old 03-08-2011, 04:43 PM   #13
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looks tasty
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Old 03-08-2011, 04:44 PM   #14
focushunter
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That looks real good.
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Old 03-08-2011, 10:06 PM   #15
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Quote:
Originally Posted by Low Fence View Post

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
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Old 03-08-2011, 10:12 PM   #16
bryan sandlin
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not tried with backstrap. but i really want it with pork. man if this does not look good. nothing does.
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Old 03-08-2011, 10:18 PM   #17
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Yum!!!!
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Old 03-09-2011, 01:47 AM   #18
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looks good
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Old 03-09-2011, 07:32 AM   #19
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Looks Great. Good step by step............
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Old 03-09-2011, 07:50 AM   #20
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Now my mouth is watering, and my stomach is growling. This was the wrong thread to look at having not eaten breakfast. Looks good I think I will try it.
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Old 03-09-2011, 09:03 AM   #21
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I like the touch of the parsley when you plated it.. nice job...
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Old 03-09-2011, 09:13 AM   #22
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that sir, looks DEEElicious
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Old 03-09-2011, 09:27 AM   #23
Bill in San Jose
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Very nicely done!
But a Cali beer?
My son lives in Chico where it's brewed, college (perpetual party) town. In the middle of almonds and walnut orchards plus rice (and waterfowl).
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Old 03-09-2011, 09:37 AM   #24
Low Fence
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Originally Posted by Bill in San Jose View Post
Very nicely done!
But a Cali beer?
My son lives in Chico where it's brewed, college (perpetual party) town. In the middle of almonds and walnut orchards plus rice (and waterfowl).
Thought it was pretty good (I'd rate it a 8.2 out of 10)
Lots better than Shiner Bock little over rated (yep I said it)
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Old 03-14-2011, 09:59 AM   #25
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that looks awesome!!!!
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Old 03-14-2011, 11:26 AM   #26
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That looks great. I've got some backstrap and I'm going to give it a try.
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Old 03-14-2011, 11:29 AM   #27
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Sounds and looks good!
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Old 03-14-2011, 06:43 PM   #28
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Quote:
Originally Posted by Low Fence View Post
Thought it was pretty good (I'd rate it a 8.2 out of 10)
Lots better than Shiner Bock little over rated (yep I said it)


I second this...thats one tasy beer (even if it is from the utopian coast)
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Old 03-14-2011, 08:35 PM   #29
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I'll have to do it a little different just because my backstrap went to the processor.
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Old 03-14-2011, 08:39 PM   #30
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Thanks for making me drool...
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Old 03-14-2011, 09:12 PM   #31
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That looks very good!!
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Old 03-14-2011, 09:18 PM   #32
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5 star quisine for sure!!!!
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Old 03-15-2011, 03:53 PM   #33
alien750
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I just may have found another way to do my backstrap, but I am going to use some real boudin, not anything you can get from any store around here.
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Old 03-17-2011, 07:07 AM   #34
BTLowry
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That looks good Kyle
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Old 03-17-2011, 07:09 AM   #35
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That looks tasty!! And I love me some Cutco Knives!
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Old 03-17-2011, 07:25 AM   #36
TheRealHatfield
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Looks extremely good.

Lol @ Cajun Blake
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Old 03-17-2011, 11:25 AM   #37
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The wrong thread to look at right before lunch time. I will definitely have to try this.
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Old 03-17-2011, 11:28 AM   #38
aggieswh
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crap dude, that looks amazing! I'll have to try this
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Old 03-17-2011, 11:28 AM   #39
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holy hell!

I am doing this this weekend...

got a back strap ready for it!
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Old 03-20-2011, 10:17 AM   #40
Low Fence
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Quote:
Originally Posted by Redneck Archer View Post
holy hell!

I am doing this this weekend...

got a back strap ready for it!
Let me know how it turned out!
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Old 03-20-2011, 10:24 AM   #41
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That looks excellent!
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Old 03-20-2011, 12:44 PM   #42
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Be careful taking pictures of your dinner... People will make fun of you for it.... Ive got a slap paddle you can borrow if do
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Old 03-20-2011, 01:59 PM   #43
gwellstx
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Droolin'.
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Old 03-22-2011, 02:59 PM   #44
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Thanks for sharing! I will be trying this soon!
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Old 03-22-2011, 03:03 PM   #45
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I am so making that this weekend. Thanks.
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Old 03-28-2011, 10:17 AM   #46
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Made some yesterday--turned out great. Done several other variations of this in the past but never with boudin. Great idea.
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Old 03-28-2011, 02:10 PM   #47
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Man that looks good. Might have to try that this weekend!!
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Old 03-28-2011, 02:58 PM   #48
kevlarjohnson
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I still think it's gonna be hard to beat a bacon wrapped rib eye deep fried in butter.
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Old 03-30-2011, 02:37 PM   #49
BTLowry
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Going to try this tonight

Got my backstrap cut and marinating, gonna stop by the store and pick up a pkg of boudain, some fresh asparagus and a red onion and a package of wild rice


Going to wrap the asparagus and some cut up red onion in some foil with a little butter and throw it on the grill while I am cooking the backstrap.

Might pick up a couple of fresh jalapenos and wrap them inside the meat too
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Old 03-30-2011, 03:40 PM   #50
jdubb
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nice tip looks good
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