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2019 Deer Season Back Straps

Blackwidow98
Blackwidow98 Posts: 134
in EggHead Forum
Decided to cook some back straps on the XL. 
Cooked it just like you would a steak @ 400°+  and pulled at 120° internal. 
Used a small amount if Dale's Marinade and finish with Montreal seasoning. 
Cut a single back strap in half and bacon wrapped one.  Turned out great!   SUPER TENDER!!!!  


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Comments

  • ColbyLang
    ColbyLang Posts: 4,005
    damn my mouth is watering 
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  • BigreenGreg
    BigreenGreg Posts: 596
    edited November 2019
    beautiful, I’ve cooked them that way but not with bacon. Good stuff
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
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  • Woadie
    Woadie Posts: 154
    I was thinking about doing one with dizzy dust rub and a bacon weave.  And then cooking it like a pork loin.  Any better ideas?
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  • Matt86m
    Matt86m Posts: 471
    That BS looks great! Nice trim. Great cook. Wish I had some left!
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • thetrim
    thetrim Posts: 11,377
    Wow!  They look amazing!  You kilt it!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Blackwidow98
    Blackwidow98 Posts: 134
    Thanks for the comments!   I forgot to add that I did use some BBQ sauce on the bacon wrapped one just to give it a glaze at the end of the cook. Both were excellent but you know everything is better with bacon!  :smiley:

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  • Blackwidow98
    Blackwidow98 Posts: 134
    Woadie said:
    I was thinking about doing one with dizzy dust rub and a bacon weave.  And then cooking it like a pork loin.  Any better ideas?
    It sounds good!  Definitely worth a shot! 
    When I cook something new I always do a quick search on the web just to get some ideas.  Although most of the time I do add my own personal touch. Maybe a different seasoning or cooking temp... or something totally different!  
    Trial and error.   It's all part of the grilling experience!  
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