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Old 01-20-2022, 06:34 PM   #1
Chew
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Location: Centerville, TX
Hunt In: Leon County
Default 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.

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Old 01-20-2022, 06:37 PM   #2
Casey
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Looks delicious. Instructions are simple, easy to follow and accompanied by images. Excellent work.

Love the knife!
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Old 01-20-2022, 07:18 PM   #3
Whale
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Tagged. Thanks
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Old 01-21-2022, 06:20 PM   #4
bowmansdad
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Simple enough for a old guy like me to follow. Dang sure going to give it a try!
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Old 01-21-2022, 06:50 PM   #5
bbbuck
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Dang that looks good. I’ll have to try it, thanks for sharing.
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Old 01-21-2022, 07:10 PM   #6
1riot1ranger
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Love the Chap and delicious recipe! That doesn't look like that fancy Montana Knife though?
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Old 01-21-2022, 07:12 PM   #7
Chew
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Quote:
Originally Posted by 1riot1ranger View Post
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.
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Old 01-21-2022, 09:35 PM   #8
Gumbo Man
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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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Old 01-21-2022, 10:46 PM   #9
3ChordTruth
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Now that looks tasty, one of my favorite meals.
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Old 01-22-2022, 03:13 PM   #10
iamgoo78
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Tagged, thanks
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Old 03-02-2022, 04:51 PM   #11
Bass 12
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Anything smoked is always better
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Old 03-07-2022, 11:14 PM   #12
shaness
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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.
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Old 03-17-2022, 04:59 PM   #13
chris22250
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looks delicious
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