Smoked backstrap - TexasBowhunter.com Community Discussion Forums

Chew · 01-20-2022, 06:34 PM

Step 1: Get drawn for a Chaparral WMA doe/javi hunt with good buddies.

Go to the chap and shoot a nice fat doe.

Quarter it up and bring it home.

Pull one deer backstrap out of the cooler. All silver skin/fat trimmed off. Cut in half.

Rub it with olive oil on both sides and give it a heavy dose of Montreal steak seasoning.

Put it in a shallow dish (baking pan or something) and cover it with Dale's steak seasoning/marinade.

Put it in the fridge for about an hour.

Get your smoker going at about 180-200 degrees and put the backstrap on there.

Get it up to internal temp of 125'ish.

Pull the backstrap and set aside.

Crank your grill/smoker up to 425.

Put the backstrap back on for 2-3 minutes on each side.

Let it rest inside why you look around for a suitable side dish. 5 minutes later, realize that smoked/seared backstrap doesn't need a side dish.

Cut into medallions, close your eyes, and have a gastro-orgasmic experience.

Casey · 01-20-2022, 06:37 PM

Looks delicious. Instructions are simple, easy to follow and accompanied by images. Excellent work.

Love the knife!

Whale · 01-20-2022, 07:18 PM

Tagged. Thanks

bowmansdad · 01-21-2022, 06:20 PM

Simple enough for a old guy like me to follow. Dang sure going to give it a try!

bbbuck · 01-21-2022, 06:50 PM

Dang that looks good. I’ll have to try it, thanks for sharing.

1riot1ranger · 01-21-2022, 07:10 PM

Love the Chap and delicious recipe! That doesn't look like that fancy Montana Knife though?

Chew · 01-21-2022, 07:12 PM

Quote:

Originally Posted by 1riot1ranger

Love the Chap and delicious recipe! That doesn't look like that fancy Montana Knife though?

Good catch! I have a little knife cleaning bag and it was in there. Used it back at the skinning rack. Had to gut her in the field with the buck.

Gumbo Man · 01-21-2022, 09:35 PM

Nicely done sir. But can you splain me this gastro- orgasmic sperience thing?

3ChordTruth · 01-21-2022, 10:46 PM

Now that looks tasty, one of my favorite meals.

iamgoo78 · 01-22-2022, 03:13 PM

Tagged, thanks

Bass 12 · 03-02-2022, 04:51 PM

Anything smoked is always better

shaness · 03-07-2022, 11:14 PM

Nice work. The reverse sear is one of my go-to bbq techniques.

Going to do an elk tenderloin the same way but I'll stop the slow smoke at 105F and go for a >500F reverse sear.

chris22250 · 03-17-2022, 04:59 PM

looks delicious

01-20-2022, 06:34 PM	#1
Chew Pope & Young Join Date: Oct 2006 Location: Centerville, TX Hunt In: Leon County	Smoked backstrap Step 1: Get drawn for a Chaparral WMA doe/javi hunt with good buddies. Go to the chap and shoot a nice fat doe. Quarter it up and bring it home. Pull one deer backstrap out of the cooler. All silver skin/fat trimmed off. Cut in half. Rub it with olive oil on both sides and give it a heavy dose of Montreal steak seasoning. Put it in a shallow dish (baking pan or something) and cover it with Dale's steak seasoning/marinade. Put it in the fridge for about an hour. Get your smoker going at about 180-200 degrees and put the backstrap on there. Get it up to internal temp of 125'ish. Pull the backstrap and set aside. Crank your grill/smoker up to 425. Put the backstrap back on for 2-3 minutes on each side. Let it rest inside why you look around for a suitable side dish. 5 minutes later, realize that smoked/seared backstrap doesn't need a side dish. Cut into medallions, close your eyes, and have a gastro-orgasmic experience.

01-21-2022, 09:35 PM	#8
Gumbo Man Ten Point Join Date: Aug 2021 Location: Livingston Texas Hunt In: Onalaska Texas	Nicely done sir. But can you splain me this gastro- orgasmic sperience thing? Last edited by Gumbo Man; 01-21-2022 at 09:39 PM.

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01-20-2022, 06:37 PM	#2
Casey Administrator Join Date: Oct 2006 Location: Bulverde Hunt In: Blanco	Looks delicious. Instructions are simple, easy to follow and accompanied by images. Excellent work. Love the knife!

01-20-2022, 07:18 PM	#3
Whale Ten Point Join Date: Jul 2008 Location: Grayson Co. Hunt In: Grayson & Red River Co.	Tagged. Thanks

01-21-2022, 06:20 PM	#4
bowmansdad Pope & Young Join Date: Oct 2006 Location: Baytown, Texas	Simple enough for a old guy like me to follow. Dang sure going to give it a try!

01-21-2022, 06:50 PM	#5
bbbuck Eight Point Join Date: Nov 2014 Location: Gunter, Tx Hunt In: Public Land	Dang that looks good. I’ll have to try it, thanks for sharing.

01-21-2022, 07:10 PM	#6
1riot1ranger Ten Point Join Date: Jan 2013 Location: Boerne Hunt In: Gillespie County	Love the Chap and delicious recipe! That doesn't look like that fancy Montana Knife though?

01-21-2022, 10:46 PM	#9
3ChordTruth Ten Point Join Date: May 2020 Location: Grapevine	Now that looks tasty, one of my favorite meals.

01-22-2022, 03:13 PM	#10
iamgoo78 Spike Join Date: Dec 2021 Location: Johnson County TX Hunt In: Atoka County OK	Tagged, thanks

03-02-2022, 04:51 PM	#11
Bass 12 Spike Join Date: Oct 2020	Anything smoked is always better

03-07-2022, 11:14 PM	#12
shaness Six Point Join Date: Aug 2013 Location: Allen Hunt In: Throckmorton	Nice work. The reverse sear is one of my go-to bbq techniques. Going to do an elk tenderloin the same way but I'll stop the slow smoke at 105F and go for a >500F reverse sear.

03-17-2022, 04:59 PM	#13
chris22250 Spike Join Date: Feb 2022	looks delicious