HEY Fordtech86 - - a buddy brought me a two pound venison backstrap. I've been out of smokin for a while and need some idea what to do with this jewel. I know there are lots of ways and means to do it but I don't want to ruin a prime cut like this.
What's cookin' boys?
- Thread starter RCW
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RCW
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Hmm....I'm not the smoker expert either. That's johnjk, John T and others.
For me, a backstrap just gets pepper, a little salt, olive oil and garlic in a bag to marinate a while. Real simple. Want to taste the venison, so no fancy marinates, sauces, etc. for a backstrap.
Then, on a HOT grill w/ some more oil - flare ups okay - want it to brown some.
I'm shooting for rare-to-medium-rare, so it's not on there long.
Let it rest 10 minutes, then slice kinda thin - - 1/4" +.
Damn, mouth is watering just writing this, and I can smell one cooking....
For me, a backstrap just gets pepper, a little salt, olive oil and garlic in a bag to marinate a while. Real simple. Want to taste the venison, so no fancy marinates, sauces, etc. for a backstrap.
Then, on a HOT grill w/ some more oil - flare ups okay - want it to brown some.
I'm shooting for rare-to-medium-rare, so it's not on there long.
Let it rest 10 minutes, then slice kinda thin - - 1/4" +.
Damn, mouth is watering just writing this, and I can smell one cooking....
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Mmm mmm! Sounds tasty RCW, keep those recipes coming guys, when it is cold out all I want to do is eat! The forecast this weekend is grilling weather here, in the 40's
RCW
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Mmm mmm! Sounds tasty RCW, keep those recipes coming guys, when it is cold out all I want to do is eat! The forecast this weekend is grilling weather here, in the 40's
I was thinking about you when I wrote that; trying to be more detailed with ingredients, process, etc.
Glad you liked it![emoji3]
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Magicman
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Slice it open and lay 4 cheese stuffed peppers, roll it back up with bacon slices and secure with toothpicks.
(one handed)
(one handed)
I do most of our proteins now with Sous Vide. If you have never heard of it, look it up, there is nothing else like it.
The main benefit is perfect "doneness" based on temperature and a huge window of time to do it. (if it needs one hour to cook, 3 hours will not bother it at all. Most steak houses now use Sous Vide for pre-cooking.
Here is last nights Ribeye. I has a medium rare all the way through.
My favorite youtube Sous Vide Channel
The main benefit is perfect "doneness" based on temperature and a huge window of time to do it. (if it needs one hour to cook, 3 hours will not bother it at all. Most steak houses now use Sous Vide for pre-cooking.
Here is last nights Ribeye. I has a medium rare all the way through.
My favorite youtube Sous Vide Channel
johnjk
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I think you're right on track RCW. I'd maybe add some fresh herbs and a little red wine to help things along. I would do a reverse sear. cook to 100 internal on direct with the smoker around 350, then pull and get that fire up to 500-600. Put it right on the coals on each side for a 5 count. If you don't like it, I'll come eat it!!Hmm....I'm not the smoker expert either. That's johnjk, John T and others.
For me, a backstrap just gets pepper, a little salt, olive oil and garlic in a bag to marinate a while. Real simple. Want to taste the venison, so no fancy marinates, sauces, etc. for a backstrap.
Then, on a HOT grill w/ some more oil - flare ups okay - want it to brown some.
I'm shooting for rare-to-medium-rare, so it's not on there long.
Let it rest 10 minutes, then slice kinda thin - - 1/4" +.
Damn, mouth is watering just writing this, and I can smell one cooking....
For an interesting twist, treat it like a pork tenderloin, butterfly it, fill it up with garlic, onions, peppers and a bit of salt and pepper. Take bacon and weave it in to a bacon blanket and wrap that back strap. Smoke it indirect at 225, and bring it up to 125 internal temp, pull and rest for 30 min and enjoy.
Man, I'm hungry
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Here's a few shots of the tenderloin in progress to get the idea. Bacon is crispy and the tenderloin cuts with your fork. mmmmmmm
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Magicman
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I am bored after my shoulder rotator cuff surgery, so I tried something new. Baked Apples: cored apples, brown sugar, cinnamon, a few raisins, and a pat of butter on top.
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Abe
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RCW
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Magic - I'm with Abe, those apples look great!
Maybe a little less brown sugar next try, or try a more tart apple.
Maybe a little less brown sugar next try, or try a more tart apple.
Magicman
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Yup, I agree about the "less brown sugar". This was a first for us, so we will know better next time.
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RCW
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RCW
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I can't speak for skeets, but I think a cottage pie is same as a shepard's pie.
Lot of variations, but a meat/tomato-based casserole "pie" with veggies (onions, garlic, frozen cut green beans, etc.), topped with layer of mashed potatoes, then baked.
Some use lamb, stew beef, venison, or ground beef. We usually do ground beef, as it's real quick, easy and good.
I think many recipes use canned tomato soup for the tomato. I usually wing it from scratch, but honestly they're good either way.
Good stuff on a cold day...
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Daren Todd
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You can do gravy based as well. Huge variations to the recipe. I make it without tomatoes or gravy. I do ground hamburger, a layer of corn and green beans, then mashed taters, and shredded cheese to top it off. I'll mix sausage in with the burger if I have some left over that needs to be used up.
I season the ground beef with garlic and cavenders greek seasoning. I hold the cavenders if sausage is mixed in.
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