What’s for supper?

[Bisch]

Pepper crusted pronghorn backstrap, rosemary new potatoes, and green beans!!!





This pronghorn is some awesome meat, even more tender than deer backstrap!!!

Bisch


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[rtp]

Looks fantastic! I have wondered if it was good eating.

[TheHammer]

That looks awesome!

[Bisch]

I use a super hot seat burner on my gas grill. It pegs the thermometer past 700*. That meat was on the grill for under 4 minutes!

Bisch


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[Johnny Dangerr]

We had pork loin steaks and the wife under cooked them to around 145. Pink centers and super tender. I loved it............................

[Geraldg6]

What’s your routine for the pepper crusted backstrap? Just crushed up peppercorns? Sorry it’s a stupid question. I would like to cook this.


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[doug]

This with some baked taters, squash, and a apple crisp type thing for dessert.

[Bisch]

I rub the meat down with olive oil. Then completely cover in Lawry’s Seasoned Pepper. Then just a little seasoned salt.

Then I get the drill as hot as it will get (mine will go over 700*), and sear the meat for just a couple minutes per side.

Bisch


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[doghouse]

Looks great! Enjoy.

[Bisch]

This stuff is the key to success!!!!

Bisch


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[Pedernal]

That looks awesome!!

[DRT]

The key starts with getting one on the ground. Congratulations!!!
It looks delicious!

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[Burnadell]

I had to settle for chicken-fried backstop covered with my world class cream gravy!

[Bisch]

What’s for supper?

I had to settle for chicken-fried backstop covered with my world class cream gravy!

Chicken-fried backstop??? Hope there weren’t any old rusty broke off field points in that backstop. They can be heck on your teeth!!! [emoji38][emoji38][emoji38]

Bisch


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[Smart]

Chicken-fried backstop??? Hope there weren’t any old rusty broke off field points in that backstop. They can be heck on your teeth!!! [emoji38][emoji38][emoji38]

Bisch


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[emoji23][emoji23][emoji23][emoji23]