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    1. Back To Top    #1
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      Good Looking Backstrap


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      Uncle Steve defines minnows as any small fish racing around to relax.

    2. Back To Top    #2
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      Welcome back

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      Loins, loins, loins!!!

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    4. Back To Top    #4
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      For as nice of a char as the outside has, i don't know that I've ever been close to that kind of rare on the inside. BTW, I do not know what the hell he was saying when he claimed onions and shrooms weren't needed. Fucking Heathen...

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      "Suppose you were an idiot, and suppose you were a member of Congress; but I repeat myself." Mark Twain, speaking on Congress.

    5. Back To Top    #5
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      Looks about perfect anything more would be over cooked. While I do like some onions and shrooms if they are needed the it’s not done right. It’s like steak sauce you need that filth on a steak or any meat there is a problem

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      All the Gods,All the heavens,All the Hells are with in you.

    6. Back To Top    #6
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      Quote Originally Posted by Allen View Post
      For as nice of a char as the outside has, i don't know that I've ever been close to that kind of rare on the inside.
      Counter-intuitive, but, get your sear pan hotter. You'll get the char more quickly without migrating the "doneness" towards the middle.

      On a gas or charcoal grill, I want a 600 degree MINIMUM grill temp before I attempt to sear/char. 1.5-2min/ side and then move to indirect heat with a probe to finish.

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      This has been like listening to Nancy Pelosi argue with Ozzy Osborne.

    7. Back To Top    #7
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      I like to bacon wrap after I butterfly and add butter and some seasoning to the middle. Cook on grill letting some grease flame roar up. A meat thermometer is a necessity to avoid over-cooking.

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    8. Back To Top    #8
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      Moose back strap is on the menu this evening, a friend harvested one on Saturday.

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    9. Back To Top    #9
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      Not going to lie I only clicked on this because svnmag started it

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      you can trust them with your woman just not your waypoints

    10. Back To Top    #10
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      I've been doing Sous Vide and sear lately. You can't beat the tenderness.

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    11. Back To Top    #11
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      Quote Originally Posted by johnr View Post
      Moose back strap is on the menu this evening, a friend harvested one on Saturday.
      Report please juanner.

      0 Not allowed!
      Uncle Steve defines minnows as any small fish racing around to relax.

    12. Back To Top    #12
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      Quote Originally Posted by Kurtr View Post
      Looks about perfect anything more would be over cooked. While I do like some onions and shrooms if they are needed the it’s not done right. It’s like steak sauce you need that filth on a steak or any meat there is a problem

      I like my veggies and fungi.

      0 Not allowed!
      "Suppose you were an idiot, and suppose you were a member of Congress; but I repeat myself." Mark Twain, speaking on Congress.

    13. Back To Top    #13
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      How was the moose juanner?

      0 Not allowed!
      Uncle Steve defines minnows as any small fish racing around to relax.

    14. Back To Top    #14
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      Quote Originally Posted by sweeney View Post
      Not going to lie I only clicked on this because svnmag started it
      And aren’t you glad you did?

      I’m torn. I have tags to fill but EHD has wiped out a lot of deer. I was hoping for at least 4 backstraps to make jerky but perhaps I’ll just settle for 2? And before you cuss and spit, the sausage is awesome and so is the jerky, I reserve beef for steaks.

      1 Not allowed!
      If you're reading this post and find yourself muttering, "he can't be serious", there's a good chance I'm not.

      Kurtr has killed more elk than me.

    15. Back To Top    #15
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      For my edification what would be the equivalent cut for beef - I do not have access to venison.

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      Quote Originally Posted by sl1000794 View Post
      For my edification what would be the equivalent cut for beef - I do not have access to venison.

      Tenderloin….aka filet

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    17. Back To Top    #17
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      Quote Originally Posted by sl1000794 View Post
      For my edification what would be the equivalent cut for beef - I do not have access to venison.
      Venison Backstrap along the spine on the outside of the ribs would most approximate NY Strip beef steak. "Backstrap" is what was used to make the video.

      Tenderloin/Filet comes from inside the ribcage and will be one of the most tender cuts from any animal.

      0 Not allowed!
      This has been like listening to Nancy Pelosi argue with Ozzy Osborne.

    18. Back To Top    #18
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      Quote Originally Posted by Bed Wetter View Post
      ... I was hoping for at least 4 backstraps to make jerky...
      Heathen.

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    19. Back To Top    #19
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      I too have made jerky out of backstrap and it is head and shoulders better than any other venison jerky I've ever had/made.

      Good stuff!!

      I like my backstrap fresh, never frozen. So I'm not against "other" uses for it.

      Will I eat backstrap that's been frozen? Absolutely! It's just not the same IMO.

      https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/

      I may have even gotten this from somebody on here....I can't remember.

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    20. Back To Top    #20
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      it's funny how different everyone's tastes are

      that recipe is quite possibly the most disappointing jerky I ever made

      0 Not allowed!
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