I'm going to give it a try on sliced goose breast. ;:;boozer
I might have to start cooking backstrap like this! I usually just grind it right into sausage but this looks decent!
Get my weber up to 600*, put the entire strap on for 2:30 minutes each side, and then let sit for 5 minutes under foil after I remove it, cut into 3/4 inch slices and enjoy.
Season with my secret Elks 1137 club steak seasoning, and nothing else.
The club buys it from food service, its pretty much just a seasoned salt, must be some sugar in it too, as it gets a nice sear on it.