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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: 20,079 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: 20,079
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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