Backstraps

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This topic contains 4 replies, has 5 contributors, and was last updated by kdohio kdohio 1 year, 7 months ago.

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  • September 22, 2011 at 2:36 am #496614 Back to Top REPORT
    finicky
    finicky

    Joined: 9/2/2011
    Wrap the straps outer edge with bacon drizzle with soysauce sprinkle with garlic salt cook on grill until pink inside and eat.for the bacon use toothpics to hold bacon in place.
    November 5, 2011 at 2:07 pm #533413 Back to Top REPORT

    JP625

    Joined: 2/4/2008
    sounds tastey
    February 2, 2012 at 12:14 am #533414 Back to Top REPORT

    bowhunter60

    Joined: 2/1/2012
    How long are you grilling the backstraps?
    February 28, 2012 at 12:25 am #533415 Back to Top REPORT
    stinger-slinger
    stinger slinger

    Joined: 4/17/2011
    :thumbup
    Sound like the recipe I came up with except I put in a little sesame oil as well.
    November 15, 2012 at 11:10 pm #533416 Back to Top REPORT
    kdohio
    kdohio

    Age: 49
    Joined: 12/5/2010
    Location: Ohio
    I like removing them whole. Cut each one in half (across them, not lengthwise). When prepping them to cook I put them in a gallon zip lock bag, poor in a good olive oil and your favorite seasoning (try to use something that does not have much if any salt). Zip the bag closed, work everything around the meat. Put it in the fridge over night, or for about 8 hours. Take them out and let them warm to room temp before cooking. Get your grill VERY hot. If using gas put it on high, charcoal make sure there is enough that the temp is up around the 400+ range. Put the straps on and close the lid for 6 minutes, turn them over and repeat. after the twelve minutes remove them, wrap in foil and let stand for about 5 minutes. Open slice and enjoy. should be medium on the inside and a slight char on the outside.
    Z-7 65# 30"
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