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Re: How many actually like the taste of backstrap?
[Re: BuckRidge17]
#2500817
06/06/18 04:50 PM
06/06/18 04:50 PM
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Joined: Aug 2014
Posts: 20,073 Northport, AL
GomerPyle
Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
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Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
Joined: Aug 2014
Posts: 20,073
Northport, AL
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I like it rubbed with a little olive oil and salt&pepper cooked over a HOT grill until med. Rare. ^^^THIS^^^ I also did some that was *lightly* rubbed with EVOO and Montreal Steak seasoning
There are 3 certainties in an uncertain world:
1. All Politicians Are Liars 2. All Gun Laws Are an Infringement 3. Taxation Is Theft
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2500886
06/06/18 07:08 PM
06/06/18 07:08 PM
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Joined: Aug 2003
Posts: 42,058 UR 6
top cat
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 42,058
UR 6
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I'll pick "Me" for 1000 Alex.
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!! - - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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Re: How many actually like the taste of backstrap?
[Re: Ant67]
#2500937
06/06/18 08:23 PM
06/06/18 08:23 PM
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Joined: Nov 2011
Posts: 21,776 USA
Remington270
Freak of Nature
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Freak of Nature
Joined: Nov 2011
Posts: 21,776
USA
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Gotta really beat it down and don’t over cook it. Prepared right it’s as good as any filet mignon. Let's not exaggerate . But seriously I like a good backstrap. I grilled the ones off the buck I got this winter and it was very good.
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Re: How many actually like the taste of backstrap?
[Re: jlbuc10]
#2500987
06/06/18 09:10 PM
06/06/18 09:10 PM
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Joined: Dec 2012
Posts: 2,428
MattIce
10 point
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10 point
Joined: Dec 2012
Posts: 2,428
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Inner loin< back strap< Beef filet You got it backwards.
Parked in a holler, beneath the mountain moon light.
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2500999
06/06/18 09:20 PM
06/06/18 09:20 PM
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Joined: Jan 2016
Posts: 4,753 Moody, AL
willdo22
10 point
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10 point
Joined: Jan 2016
Posts: 4,753
Moody, AL
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I marinate in soy sauce and minced garlic.
Of course med. rare. Is there another way?
A mans got to know his limitations.
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2501027
06/06/18 09:46 PM
06/06/18 09:46 PM
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Joined: Apr 2013
Posts: 6,778 Alabama
3FFarms
ALDEER SPONSOR
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ALDEER SPONSOR
Joined: Apr 2013
Posts: 6,778
Alabama
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I'll take mine tenderized, double battered and fried.
It ain't a beef steak, so let's quit trying to compare the two.
Grilled is good, but it's no where close to a filet or ribeye.
Ya'll are just overthinking it now
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2501077
06/06/18 10:53 PM
06/06/18 10:53 PM
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Joined: Dec 2009
Posts: 9,036 USA
marshmud991
14 point
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14 point
Joined: Dec 2009
Posts: 9,036
USA
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It makes one hell of a sauce picante. Bout the only way we cook it now. On occasion we throw a little in a hot skillet and fry it.
It's hard to kiss the lips at night that chews your a$$ all day long.
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2501294
06/07/18 10:54 AM
06/07/18 10:54 AM
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Joined: Sep 2016
Posts: 8,005 Alabama
Shaneomac2
14 point
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14 point
Joined: Sep 2016
Posts: 8,005
Alabama
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i like mine in a cast iron skillet cooked in the oven ,
Georgia Football..Acts like Bama but has a trophy case like South Carolina.
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Re: How many actually like the taste of backstrap?
[Re: MattIce]
#2501317
06/07/18 11:21 AM
06/07/18 11:21 AM
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Joined: Aug 2014
Posts: 20,073 Northport, AL
GomerPyle
Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
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Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
Joined: Aug 2014
Posts: 20,073
Northport, AL
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Inner loin< back strap< Beef filet You got it backwards. The inner loins off the little fork-horn buck I killed this past season was some of the best, if not THE best, meat I've ever put in my mouth (there's a hanging curveball for someone...) Did not marinate it at all, in anything. simply brushed them both with EVOO, then did one with plain ol' kosher salt and fresh ground pepper, and the other one with a light dusting of Montreal steak seasoning. absolutely incredible.
There are 3 certainties in an uncertain world:
1. All Politicians Are Liars 2. All Gun Laws Are an Infringement 3. Taxation Is Theft
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2501610
06/07/18 05:05 PM
06/07/18 05:05 PM
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Joined: Mar 2003
Posts: 26,405 Helena
3toe
Talking Turkey
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Talking Turkey
Joined: Mar 2003
Posts: 26,405
Helena
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My method is to cook it indirect on the KJ till the center hits 140ish. Pull it and let it rest a few minutes. Cut into thickness you like. You can cut it with a fork.
For the record, anyone who soaks a backstrap in zesty Italian dressing or anything of the like is not allowed in my house.
Last edited by 3toe; 06/08/18 08:08 AM.
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2501974
06/08/18 07:05 AM
06/08/18 07:05 AM
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Joined: Oct 2006
Posts: 7,748 Montgomery, AL
Hunting-231
14 point
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14 point
Joined: Oct 2006
Posts: 7,748
Montgomery, AL
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We cook them whole like a beef tenderloin. Same exact method for each:
Prep - remove meat from packaging and dry with paper towels, if possible place on a rack in the refrigerator to continue to dry for a few hours prior to marinading.
Marinade: Rasberry Chipotle sauce and a cheap red fruity wine mixed 50/50 (10-12 hours in a bag).
Seasoning: Southern Seasoning Charbroil, garlic salt, and Season-All (equal parts of each).
Sprinkle liberal amount of seasoning out on a cutting board and roll the tenderloin in the seasoning coating it heavily.
Place tenderloin on grill and slow cook to medium-rare occasionally brushing or rolling in a pan with the left over marinade. Open grill and sear at the end to burn off any of the "blood contaminated" marinade.
Let it rest and serve.
"The struggle you're in today, is developing the strength you need for tomorrow."
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2502141
06/08/18 11:31 AM
06/08/18 11:31 AM
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Joined: May 2015
Posts: 6,363 On the X
TickaTicka
12 point
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12 point
Joined: May 2015
Posts: 6,363
On the X
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I'd take properly prepared game meat over beef any day. Backstrap is great and simply done and done well, beats a steak. Its animal dependent of course.
In the last few years I've really liked tinkering with the harder cuts to cook, whole shanks, neck roasts, etc. These can be amazing cuts and so much more rewarding to eat than a grilled steak.
I went out to one of the top 5 or 6 restaurants in Birmingham earlier this week for business. Had a $48 ribeye and it was awful. I would of fed it to my dog, but not my family. Should of ordered the lamb or grouper.
Public Land Owner
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2502279
06/08/18 03:11 PM
06/08/18 03:11 PM
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Joined: Sep 2009
Posts: 2,773 Florida
jacannon
10 point
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10 point
Joined: Sep 2009
Posts: 2,773
Florida
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I like mine cubed and fried in a little olive oil.
Grandma said...Always keep a gun close at hand, you just never know when you might run across some varmint that needs killing...
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2502285
06/08/18 03:16 PM
06/08/18 03:16 PM
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Joined: Dec 2002
Posts: 51,948 Round ‘bout there
Clem
Mildly Quirky
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Mildly Quirky
Joined: Dec 2002
Posts: 51,948
Round ‘bout there
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The entire mentality that the "wild gamey animal taste" must be masked, hidden, flavored or whatever likely stems from olden days decades past.
Refrigeration was minimal to non-existent. Unless cooked immediately, like small game (quail, squirrel), a chef-cook-Granny-Mom took the deer haunch and prepped it the way she'd been taught: cooking all the "gamey" taste out, smothering it with something, and so forth. European chefs did the same, based on what they'd learned from what their mentors had learned, and so we had creams and coatings and even blood-based sauces to coat the meat.
It's like the "soak in ice and salt for a week to get the blood out!" mentality. No one does that with beef. And soaking in a salty ice bath isn't aging the meat, which is totally different. Whenever I hear someone say deer or wild venison is "gamey" then to me it means they don't know what the hell they're talking about. It's a wild animal. It's supposed to taste and smell different, and they do.
Kill it, clean it, throw it on the grill with some salt and maybe a shot of pepper. Maybe.
"Hunting Politics are stupid!" - Farm Hunter
"Bible says you shouldn't put sugar in your cornbread." Dustin, 2013
"Best I can figure 97.365% of the general public is a paint chip eating, mouth breathing, certified dumbass." BCLC, 2020
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Re: How many actually like the taste of backstrap?
[Re: Clem]
#2503278
06/09/18 08:28 PM
06/09/18 08:28 PM
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Joined: Jan 2005
Posts: 33,437 Your mom’s house
doekiller
Freak of Nature
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Freak of Nature
Joined: Jan 2005
Posts: 33,437
Your mom’s house
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The entire mentality that the "wild gamey animal taste" must be masked, hidden, flavored or whatever likely stems from olden days decades past.
Refrigeration was minimal to non-existent. Unless cooked immediately, like small game (quail, squirrel), a chef-cook-Granny-Mom took the deer haunch and prepped it the way she'd been taught: cooking all the "gamey" taste out, smothering it with something, and so forth. European chefs did the same, based on what they'd learned from what their mentors had learned, and so we had creams and coatings and even blood-based sauces to coat the meat.
It's like the "soak in ice and salt for a week to get the blood out!" mentality. No one does that with beef. And soaking in a salty ice bath isn't aging the meat, which is totally different. Whenever I hear someone say deer or wild venison is "gamey" then to me it means they don't know what the hell they're talking about. It's a wild animal. It's supposed to taste and smell different, and they do.
Kill it, clean it, throw it on the grill with some salt and maybe a shot of pepper. Maybe.
Exactly
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2503765
06/10/18 03:48 PM
06/10/18 03:48 PM
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Joined: Dec 2002
Posts: 51,948 Round ‘bout there
Clem
Mildly Quirky
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Mildly Quirky
Joined: Dec 2002
Posts: 51,948
Round ‘bout there
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Looks awesome Ticka. Also, if you enjoy Indian food and get Chicken Tikka does it make you laugh when you order it and do you ever say Chicken TikkaTikka?
"Hunting Politics are stupid!" - Farm Hunter
"Bible says you shouldn't put sugar in your cornbread." Dustin, 2013
"Best I can figure 97.365% of the general public is a paint chip eating, mouth breathing, certified dumbass." BCLC, 2020
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2503969
06/10/18 07:31 PM
06/10/18 07:31 PM
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Joined: Apr 2015
Posts: 5,588 Lee County, Alabama
dBmV
12 point
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12 point
Joined: Apr 2015
Posts: 5,588
Lee County, Alabama
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One of my favorite ways to cook it unprepped is as a shish-ka-bob. 1 1\2 inch cubes on a bamboo squewer with bell peppers, onions and tiny tomatos. When the veggies are done the meat is perfect.
What you do today, you have to sleep with tonight.
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2503988
06/10/18 07:52 PM
06/10/18 07:52 PM
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Joined: Jun 2016
Posts: 5,509 Luverne
tbest3
12 point
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12 point
Joined: Jun 2016
Posts: 5,509
Luverne
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Re: How many actually like the taste of backstrap?
[Re: Clem]
#2503992
06/10/18 07:57 PM
06/10/18 07:57 PM
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Joined: May 2015
Posts: 6,363 On the X
TickaTicka
12 point
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12 point
Joined: May 2015
Posts: 6,363
On the X
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Looks awesome Ticka. Also, if you enjoy Indian food and get Chicken Tikka does it make you laugh when you order it and do you ever say Chicken TikkaTikka? Don't eat Indian food much, but I'll remember that.
Public Land Owner
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2504147
06/10/18 10:19 PM
06/10/18 10:19 PM
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Joined: Dec 2002
Posts: 51,948 Round ‘bout there
Clem
Mildly Quirky
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Mildly Quirky
Joined: Dec 2002
Posts: 51,948
Round ‘bout there
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Rushi Indian restaurant, in the old Mama Goldberg's spot in the shopping center where Fresh Market is located, has a solid weekend buffet. I usually hurt myself when I go.
That elk looks fantastic, too.
"Hunting Politics are stupid!" - Farm Hunter
"Bible says you shouldn't put sugar in your cornbread." Dustin, 2013
"Best I can figure 97.365% of the general public is a paint chip eating, mouth breathing, certified dumbass." BCLC, 2020
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Re: How many actually like the taste of backstrap?
[Re: Stob]
#2504366
06/11/18 09:36 AM
06/11/18 09:36 AM
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Joined: Aug 2014
Posts: 20,073 Northport, AL
GomerPyle
Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
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Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
Joined: Aug 2014
Posts: 20,073
Northport, AL
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Dang, some of yall eatin steak tar-tar. I need a little more heat applied to mine. If you've gotten your deer to the point of cooking it, it's already dead.................no need to kill it again.
There are 3 certainties in an uncertain world:
1. All Politicians Are Liars 2. All Gun Laws Are an Infringement 3. Taxation Is Theft
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2504517
06/11/18 01:00 PM
06/11/18 01:00 PM
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Joined: Aug 2014
Posts: 20,073 Northport, AL
GomerPyle
Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
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Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
Joined: Aug 2014
Posts: 20,073
Northport, AL
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Tikka, and Gomer that's some fine looking venison right there. Clem, you hit the nail on the head. Unless you've left a deer out in the sun or something went wrong with the processing, it's not going to have a gamey taste, unless your some sort of city slicker sissy. anyone who says deer is "tough" or "gamey" has been eating deer that is overcooked or improperly butchered, or both. I could have taken that backstrap I cooked, seasoned with only salt and pepper, and cut a bit off and given it to someone who didn't know what it was, and they would have likely just assumed it was beef and never given it another thought.
There are 3 certainties in an uncertain world:
1. All Politicians Are Liars 2. All Gun Laws Are an Infringement 3. Taxation Is Theft
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2504519
06/11/18 01:01 PM
06/11/18 01:01 PM
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Joined: Aug 2014
Posts: 20,073 Northport, AL
GomerPyle
Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
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Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
Joined: Aug 2014
Posts: 20,073
Northport, AL
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The other thing I've noticed a LOT of people do, that leads to dry, tough venison, is they'll take it straight off the grill or out of the oven and start cutting into it. When you do that, you might as well be sucking every ounce of juice out of it and drying it out.
Gotta let that dude sit, under foil, for about 10 minutes before you go cutting it.
There are 3 certainties in an uncertain world:
1. All Politicians Are Liars 2. All Gun Laws Are an Infringement 3. Taxation Is Theft
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Re: How many actually like the taste of backstrap?
[Re: blumsden]
#2504554
06/11/18 01:55 PM
06/11/18 01:55 PM
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Joined: Dec 2002
Posts: 51,948 Round ‘bout there
Clem
Mildly Quirky
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Mildly Quirky
Joined: Dec 2002
Posts: 51,948
Round ‘bout there
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I've sent meat back at restaurants when I asked for Medium Rare and it came out with a barely pink sliver in the middle. One of the first times I ate with my to-become mother-in-law, she was aghast that I was going to eat "a piece of raw meat." In the 28 years since she's come to know that I like my steaks slapped on the ass saying Mooooo on the plate.
Couple of years ago in Canada the guide's wife cooked dinner for us each night. The meat - every night - was literally gray. Like pallid dead-skin gray. Even the meatloaf was dried. I don't know how it stayed together. She cooked every piece of meat until there was zero red-pink-shade of anything in it. All gray and tough.
Incredibly nice folks, but I ate a lot of vegetables and salad that week at supper.
"Hunting Politics are stupid!" - Farm Hunter
"Bible says you shouldn't put sugar in your cornbread." Dustin, 2013
"Best I can figure 97.365% of the general public is a paint chip eating, mouth breathing, certified dumbass." BCLC, 2020
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Re: How many actually like the taste of backstrap?
[Re: Clem]
#2504563
06/11/18 02:13 PM
06/11/18 02:13 PM
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Joined: Dec 2010
Posts: 5,090
blade
12 point
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12 point
Joined: Dec 2010
Posts: 5,090
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I've sent meat back at restaurants when I asked for Medium Rare and it came out with a barely pink sliver in the middle. One of the first times I ate with my to-become mother-in-law, she was aghast that I was going to eat "a piece of raw meat." In the 28 years since she's come to know that I like my steaks slapped on the ass saying Mooooo on the plate.
Couple of years ago in Canada the guide's wife cooked dinner for us each night. The meat - every night - was literally gray. Like pallid dead-skin gray. Even the meatloaf was dried. I don't know how it stayed together. She cooked every piece of meat until there was zero red-pink-shade of anything in it. All gray and tough.
Incredibly nice folks, but I ate a lot of vegetables and salad that week at supper. That’s opposite of the way they normally come out. Usually it’s undercooked. Why a restaurant won’t cook the meal you are paying for as asked is beyond me.
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