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Old 03-30-2011, 06:26 PM   #51
Low Fence
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Originally Posted by BTLowry View Post
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
Let me know how it is
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Old 03-30-2011, 09:37 PM   #52
BTLowry
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Well it did not look as good as yours did

I had a piece of backstrap from a deer I killed in Kansas in 08, cut it into 1/3rds and put my cheese and boudain in, wrapped it with 2 pieces of bacon on the side but it took 3 pieces to cover the ends. Ran out of bacon so I seperated the remaining piece into 3 pieces and threw it on the grill with the leftover link of boudain and put the 2 wrapped pieces on. My fire burned way down while I was messing with wrapping the pieces so it took longer for the wrapped pieces to cook. Ended up eating the marinated pieces of backstrap and some wild rice and asparagus. Going to eat the wrapped stuff another night
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Old 03-31-2011, 11:09 PM   #53
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Oh my goodness

That was gooooooood
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Old 04-03-2011, 01:08 PM   #54
Rick Moore
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does cooking 8 minutes per side dry it out?
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Old 04-03-2011, 01:10 PM   #55
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dang that looks great!!!
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Old 04-04-2011, 10:03 AM   #56
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Quote:
Originally Posted by Rick Moore View Post
does cooking 8 minutes per side dry it out?
I guess it would depend on how thick the meat is cut, my fire was burned way down and I left them alot longer but I monitored internal temp up to 140deg and pulled them. Nice pink middle in the venison, cheese was melted and bacon was done. The bacon protects it from drying out too

They were great
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Old 04-04-2011, 10:17 AM   #57
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Man I'm hungery
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Old 04-04-2011, 11:07 AM   #58
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looks delicious.
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Old 04-05-2011, 04:34 PM   #59
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Looks great, I did one similar to that on my smoker but i left it whole and cooked for 4 hours and turned out tender and juicy. But I do like the temptation of cooking in a fraction of that time on my smokey...
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Old 04-06-2011, 11:47 AM   #60
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nice tip looks good
Called wife to get one out of freezer,tha looks GREAT!!!!!
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Old 04-06-2011, 12:06 PM   #61
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Yum!!
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Old 04-06-2011, 01:56 PM   #62
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Man I glad it was lunch time when I saw this, looks great, the SN porter makes a nice finish. BTL what time is supper?
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Old 04-06-2011, 01:59 PM   #63
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I should have read the entire post, looks like I missed it. You got lucky.
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Old 04-06-2011, 02:25 PM   #64
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Looks Great....Nicely done with the pictures, this is how you should do a recipe thread!
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Old 04-07-2011, 11:35 PM   #65
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I'll be trying this weekend
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Old 04-18-2011, 03:29 PM   #66
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Anyone else try making this yet?
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Old 04-19-2011, 09:26 PM   #67
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Makin my mouth water
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Old 04-19-2011, 09:43 PM   #68
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Whew... low fat, right? Looks great! My backstrap is in Conroe (in my parent's second freezer). I'm gonna have to get it soon and try it.
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Old 04-19-2011, 09:51 PM   #69
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I made this sort of but forgot the cheese and used smoked fallow suasage in fallow backstrap. It was dang good. Thanks for the idea.
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Old 04-23-2011, 11:24 PM   #70
BTLowry
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Just took another one off the cooker

Don't know what I am going to do when I run out of backstrap
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Old 04-24-2011, 08:37 AM   #71
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Mouth wattern again
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Old 04-25-2011, 02:08 PM   #72
Charlie6Delta
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I tried this the other day with strips of deer meat, kinda like poppers. Made myself sick, several days in a row. Good recipe, Kyle
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Old 06-08-2011, 10:32 PM   #73
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Quote:
Originally Posted by Low Fence View Post
Anyone else try making this yet?
I bought the stuff to do it over 2 mos ago and had to toss it in the freezer! GOt home last might and thawed it all out. Ran the boat this eve, picked up some Jalapeno Jack in Brookshires in Emory and bout fell over when I saw they had beer! Giggled like a kid on Christmas morning, got some Shiner to go with it! Got it all put together and seasoned to my liking and grilled it 15min a side on my crappy gas grill while I was swinging with little man. Burned the BBQ beans inside on the stove cause I forgot em, but thats ok! Man they grow up fast in 2 mos.

Dinner was awesome! Tomorrow or Fri night its fresh mustard fried crappie!
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Old 06-09-2011, 01:17 AM   #74
Loreva13
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That looks really good, I definitely will try, thanks
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Old 06-09-2011, 01:28 AM   #75
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Man, thanks. I've got some fallow deer backstrap that is just begging to be done that way.
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Old 06-09-2011, 02:19 PM   #76
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Quote:
Originally Posted by Slew View Post
I bought the stuff to do it over 2 mos ago and had to toss it in the freezer! GOt home last might and thawed it all out. Ran the boat this eve, picked up some Jalapeno Jack in Brookshires in Emory and bout fell over when I saw they had beer! Giggled like a kid on Christmas morning, got some Shiner to go with it! Got it all put together and seasoned to my liking and grilled it 15min a side on my crappy gas grill while I was swinging with little man. Burned the BBQ beans inside on the stove cause I forgot em, but thats ok! Man they grow up fast in 2 mos.

Dinner was awesome! Tomorrow or Fri night its fresh mustard fried crappie!
Good to see ya home, I thought the storms were gonna keep you gone all summer!
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Old 06-09-2011, 04:49 PM   #77
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Quote:
Originally Posted by WPMalone View Post
Good to see ya home, I thought the storms were gonna keep you gone all summer!
I hope I'm not home too long! Fish for dinner tonight! Another bad day to be a crappie!!!
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Old 06-09-2011, 04:53 PM   #78
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Looks great
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Old 06-16-2011, 05:14 PM   #79
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man
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Old 06-21-2011, 06:22 PM   #80
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I tried your recipes but without the stuffing and it was the bomb!
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Old 07-11-2011, 12:15 AM   #81
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Man O Man O MAN! I tried this tonight at the Fire Station and it was Great. Used alittle bit different bacon(Wrights) but with equal sucess.I did try something different and made a layer of cheese and then folded it over to put in the Boudan and then folded and wrapped in Bacon.Worked out very well.We sat at the table for about thirty minutes after dinner just to let things settle.Hopefully no fires tonight or we will all be heaving in our Mask.Ohhhh yeah and i tried it with the Hickory seasoning from academy...very tasty!
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Old 07-11-2011, 12:25 AM   #82
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Yumm.. I'm diggin deep in the freezer tomorrow for any deer meat left. Thanks for sharing this one.
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Old 07-11-2011, 04:27 PM   #83
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Quote:
Originally Posted by Low Fence View Post
Time to meet the fire!

Enjoy
What time is Supper
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Old 07-11-2011, 05:01 PM   #84
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Dang that looks good..
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Old 07-18-2011, 01:10 PM   #85
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Thats going on the grill this weekend.
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Old 07-18-2011, 02:39 PM   #86
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Oh my, that looks amazing! Gonna show this to my wife (she's the chef in the family)!
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Old 07-19-2011, 09:34 PM   #87
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looks delicious
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Old 07-25-2011, 11:34 AM   #88
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I made this and it was awesome. I used backstrap from a small hill country doe and the next time I will use a larger backstrap to keep all the goods inside.
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Old 07-27-2011, 11:22 AM   #89
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I made this the other night for the finale of Swamp people. It was awesome and the wife loved it as well.....
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Old 07-30-2011, 01:58 PM   #90
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Wish I had me some backstrap right about now !!
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Old 07-31-2011, 09:10 AM   #91
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I am going to the freezer right now to get the backstrap...

Man that looks darn good.
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Old 07-31-2011, 08:03 PM   #92
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Man,that looks good. Will try this for sure!
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Old 07-31-2011, 08:15 PM   #93
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Quote:
Originally Posted by Bowhunter004 View Post
Very nice, I do something similar but will have to try this. Too bad I'm out of backstrap!!
just one more reason I need this season to hurry up and get here! I'm out too!
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Old 09-20-2011, 05:25 PM   #94
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Back up, for the Tbh'er lookin for Backstrap suggestions
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Old 09-25-2011, 06:04 AM   #95
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Hope to be getting me some BS soon and will definitly be trying this.
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Old 09-30-2011, 11:39 AM   #96
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That looks amazing!!!
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Old 10-04-2011, 12:38 AM   #97
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Wow. Looks great. Thx for sharing!
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Old 10-06-2011, 04:59 PM   #98
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Looks Good!
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Old 10-09-2011, 09:56 PM   #99
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Tried this tonight. Awesome! Everyone enjoyed.
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Old 10-10-2011, 01:52 PM   #100
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Glad you enjoyed. I think I'll cook it again this week
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