Back Straps

[bilbo]

I found some pre bacon wrapped ones that were done by the processor. I’m going to give those a shot first for dinner tomorrow. I’m assuming I can treat them like a beef filet wrapped in bacon?

 

[risingsun]

I found some pre bacon wrapped ones that were done by the processor. I’m going to give those a shot first for dinner tomorrow. I’m assuming I can treat them like a beef filet wrapped in bacon?

If you can get the bacon cooked before the meat is overdone.

 

[Gus]

Cut into chunks. Run thru meat grinder of choice along with rest of the deer. Should get 40 or so pounds of meat. Go to Sam’s buy 60 pounds of pork buts. Grind and mix with deer. Add seasoning of your choice and high temp cheese. Slam it in a hog casing, smoke and enjoy.

 

[bilbo]

If you can get the bacon cooked before the meat is overdone.

One suggestion there was to unwrap and cook the bacon a bit separately. I think that’s what I’ll do. Soggy, floppy bacon=not ideal.

 

[guywhofishes]

One suggestion there was to unwrap and cook the bacon a bit separately. I think that’s what I’ll do. Soggy, floppy bacon=not ideal.

Agreed. But you can crisp it in place - you heathen.

https://www.foodnetwork.com/videos/culinary-torch-song-0165977?soc=sharepin

 

[Allen]

This may seem like a stupid question, but do you all "cook" your meat in a sous vide system and then toss it on a super hot grill, or skillet to give it a little char before you eat it.

It's an honest question, because I can't imagine eating a steak, tenderloin, or backstrap without at least a little bit of grill/pan marks.

 

[Bauer]

This may seem like a stupid question, but do you all "cook" your meat in a sous vide system and then toss it on a super hot grill, or skillet to give it a little char before you eat it.

It's an honest question, because I can't imagine eating a steak, tenderloin, or backstrap without at least a little bit of grill/pan marks.

Yep, gives the meat a good crust and a little char flavor.

If you aren't cooking something as amazing as a backstrap, you can also put butter and seasonings in the bag with the meat, and oh man, is it so worth it. Pheasant breast with butter, ribeye's with garlic butter, damn, now I'm getting hungry!

 

[guywhofishes]

This may seem like a stupid question, but do you all "cook" your meat in a sous vide system and then toss it on a super hot grill, or skillet to give it a little char before you eat it.

It's an honest question, because I can't imagine eating a steak, tenderloin, or backstrap without at least a little bit of grill/pan marks.

Yes - crucial IMO.

That said - I don't think a last second char develops the umami that a traditional char does.

I suspect that as the juices come out of the meat over the longer duration traditional grilling they get concentrated/condensed while charring and form a yummy coating. Like the incredibly delectable scum that forms on the pan when you fry pork chops.

You don't get that with the post sous vide char... at least I don't.

 

[bilbo]

Agreed. But you can crisp it in place - you heathen.

https://www.foodnetwork.com/videos/culinary-torch-song-0165977?soc=sharepin

That I can do!

 

[guywhofishes]

That I can do!

Post pics if you do.

 

[svnmag]

We prefer to cook them "whole log" style.

Salt, pepper, dusting of cayenne.

They tend to want to lay down flat like a bean bag. But if you cook them standing on their skinnier edge first (might even need to use tongs or spatula to hold them upright on their skinny edge) they'll round out pretty quickly as the outside firms up. Then it's roll, roll, roll to keep them cooking evenly (carbon steel pan).

This is our preferred pan for when we're not grilling meat.
https://debuyer-usa.com/products/mi...pan-fry-pan-2-handles?nosto=frontpage-nosto-1

Let rest and carve to suit. The ends are more done if some prefer it... or toss a slice or two back on for a quick sear.

This screams for any sort of fruit/port/wine reduction. Currant jelly is a favorite.

Holy hell man!!!

 

[bilbo]

Here goes.

Salt and pepper, let acclimate on the countertop while I prepped potatoes and corn.

After a bit, seared both sides in CI pan with butter.

After searing, into the oven for a bit to finish it up. And some more butter for good measure.

Pulled them out at about 125. My thermometer was acting up but it was about 8 minutes at 450.

Let them rest and hit the bacon with the blowtorch, then onto the plate to hang with its potatoes and fresh corn buddies.

Then into my belly.

I think it was a touch overcooked, but still dang good. Need a drooling emoji.

The wacky thermopen didn’t help me out. I’m gonna blame that lol. I’ve got some family visiting in a couple weeks and I think I’ll do up one of the roasts then.

 

[wslayer]

Looks pretty good @bilbo

 

[risingsun]

It's nice when a plan comes together !!

 

[bilbo]

Looks pretty good @bilbo

Thanks! It for sure didn’t suck.

My son usually doesn’t eat a whole steak. I was both happy and disappointed when I watched him finish his.

 

[svnmag]

That was a thing of beauty. I have a few tears.

 

[bilbo]

My son and I took the boat to a small island on the east coast of Florida and we’ve been camping a few nights. I did a venison tenderloin on the Smokey Joe this evening for dinner. Nothing better than delicious wild game when camping! I think I need to invest in some fishing gear too.

 

[guywhofishes]

I’d like to see more pics and deets of this excursion.

 

[svnmag]

^^^^Big Mac w/bacon, 10 pc chicken and large milkshake and hour ago. That made me hungry again,

 

[bilbo]

I’d like to see more pics and deets of this excursion.

I’ll post some more photos when I get back home and have the computer. My phone is not cooperating this morning.