K
Kat
Guest
Since this is a backstrap you’re talking about here, please don’t do the old soup and crockpot recipe.
Ok, what I would do in this situation (in fact, I did this a few weeks ago with my last backstrap) is marinate the whole thing in a mixture of equal parts of soy sauce and balsamic vinegar (about a ¼ cup each,) a few tablespoons each of worchestershire sauce and extra virgin olive oil, and some salt and fresh ground pepper and a couple cloves of chopped garlic. Fresh garlic, no powdered stuff! Marinate for at least 8 hours. Put it on the grill (charcoal if ya got one) and cook til the outside is beautifully seared and the inside is medium rare. Use a meat thermometer so you don’t have to cut it open to check. When it’s done, let it rest for about ten minutes (you can put a tent of foil over it to keep it warm) and then slice and serve. I'll be over at 7:00.
You could also wrap bacon around it after marinading and roast it in the oven at a high temp. Just keep it on the rare side. Overcooking backstrap would be a felony in my book.
Ok, what I would do in this situation (in fact, I did this a few weeks ago with my last backstrap) is marinate the whole thing in a mixture of equal parts of soy sauce and balsamic vinegar (about a ¼ cup each,) a few tablespoons each of worchestershire sauce and extra virgin olive oil, and some salt and fresh ground pepper and a couple cloves of chopped garlic. Fresh garlic, no powdered stuff! Marinate for at least 8 hours. Put it on the grill (charcoal if ya got one) and cook til the outside is beautifully seared and the inside is medium rare. Use a meat thermometer so you don’t have to cut it open to check. When it’s done, let it rest for about ten minutes (you can put a tent of foil over it to keep it warm) and then slice and serve. I'll be over at 7:00.
You could also wrap bacon around it after marinading and roast it in the oven at a high temp. Just keep it on the rare side. Overcooking backstrap would be a felony in my book.
Skully
PMA Member
That does sound yummmmmmmmy Kat! I saw on an outdoor show here while back where they injected a roast with cajun seasoning and dropped it in 350* peanut oil for 4 min. per lb. The outside looked a little "Dark" but when he cut into it it was pink and juicy. It sears all the juices inside. My freezer is getting low too. Bring on October!!
L
Littlefeather
Guest
I like mine on my smoker. Marinade in Hy-Vee marinade, season and cover with bacon. Eat, repeat.
boacephus
New Member
I like em on the grill also. I like to marinate it/inject it with itialin dressing. Also has worked well for me to sere it to seal the juices in then cook it on indirect heat. Wrapped in bacon works also. Medium rare is the best, just don't let it set to long because the heat will continue to cook it a bit. Sounds good, wish I had one left. On occasion I will even put a webit of teriyaki in it also, usually toward the end, because it will burn.
K
Kat
Guest
That marinade is my favorite. Glad you liked it!
K
Kat
Guest
About 140 for medium rare. Yum!
I like a recipie that I found on a hunting show. I don't have it here at the office but it is made like shredded BBQ deer it is my favorite roast eating. I will get it when I go home today. You make your own BBQ sauce with ketchup, salsa, various pepper, onions, garlic, musturd and other seasonings and then put it in a slow cooker for about six hours on low and pull it apart with two forks to shred it. It is by far my favorite you will not be dissapointed if you enjoy BBQ beef sandwiches. The other trick is to butter the buns to give it a little extra flavor. As I said I will get you the specifics.
B
Bowbendr
Guest
Kat's recipe makes for some good eats! Gettin ready to do some more.