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As the title says, I am thawing out a full backstrap for a party Friday night.  I usually do bambi bites with fresh jalepenos and cheese wrapped in bacon, but want some help or ideas from you guys on here.  Let me know what you got for me.

2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL


  • SGHSGH Posts: 21,012
    Since no one responded I will give you my opinion. There is only one way to cook backstrap and that is battered and deep fried. If you have never tried trust me when I say you owe it to yourself to deep fry it. Its the only way I cook it my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • thaw it. rinse with cold water and pat dry... i use dizzy pig shakin the tree (lemon pepper rub) liberally and fire egg up to 400. Direct raised cook and add cherry CHIPS (handful or less) and let it smoke/cook until you get it to desired temp inside...really easy and you could wrap in bacon doing same way. and get it usually to 130 IT...pull it and rest it on a cutting boards..cut in small medallions and enjoy..this is just a quick no brainer way to cook it. I usually have 10-15 backstraps in freezer each year.. 
    Beaufort, SC
  • GriffinGriffin Posts: 7,423
    Chicken fried is the way we do it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • +1 for chicken fried
  • RACRAC Posts: 1,688
    Chicken fried! 


    Boerne, TX

  • Thanks for the ideas. I wanted to stay away from frying it. I want to use the egg.

    2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL

  • I cooked some back straps for my son last month. I removed the silver skin, rubbed in olive oil, sea salt, black pepper, wrapped it in apple bacon and coated it in Red Eye Express. I used toothpicks and did the best I could to get the bacon to stay in place. I cooked it all direct at around 350. Because it was direct I had to turn it often. I pulled it at around 145.

    It turned out great. 

    Louisville, GA - 2 Large BGE's
  • tarheelmatttarheelmatt Posts: 6,581
    I have, and always turned out wonderfully is to sear quick and finish around 400° until medium well.  I usually do this as a pan sear on the stove and finish in that pan in the oven.  Then make a sauce that consists of balsamic vinegar and red wine to de-glaze the pan.  Then at the end once that mixture is reduced, add tablespoon of butter to make nice and velvety!  May need to add some salt and pepper.

    I suppose you can do the same in the egg if you wanted.   

    I like it sliced and deep fried as well. 

    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone

    My Photography Site
  • just saw this thread pop up. Backstraps are one of my favorite things to cook on the egg, they turn out great every time. Hopefully it worked out for you. I have a few recipes that I use for them. PM me if you want to get them for future use
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • TUTTLE871TUTTLE871 Posts: 1,316
    Chicken fried!

    "Hold my beer and watch this S##T!"


  • MrossMross Posts: 338
    Trim all silver skin off. Marinate in Worcestershire and Soy sauce with a little Montreal Steak seasoning  for a few hours. Cook direct at 400 to 500 until rare to med rare. Rest for 10 mins slice and thank me later.
    Duncan, SC
  • I like the Mross recipe  I think I'll give that a try.

    2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL

  • MrossMross Posts: 338
    I have made this at deer camp for years. People who do not eat venison will eat this as long as you do not tell them beforehand what they are eating.
    Duncan, SC
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