Backstrap done right

[SaltMuck]

I stopped reading at mustard. (It does look pretty good though)

Edit: I started to reread, hit the Dale's section and stopped again.

[DRDUCK]

This thread should be how to fk up a backstrap with Dale's. Just damn

[2thDoc]

you people are funny.

wont use italian dressing but will use oil, vinegar, and spices.
wont use dales but like soy sauce.

its a hunk of meat. here is a simple formula for anyone that thinks that loin is special in any way. you can use this recipe for most any critter you kill
--take meat
--put next to some heat until desired doneness
--eat

[wob]

Take meat, cover in oil. Take salt and cracked pepper and spread over meat until you almost can't see it any more. Put more salt and pepper on it.

Place around heat and cook it until it's at 130 - 132 degrees internal temperature. Doesn't matter if it's a hot skillet, charcoal, pellet grill, oven etc. Place in pan and cover with foil for seven minutes. Slice and eat.

[Huntinjunkie]

This crowd is harder to please than Gordon Ramsay

[scatter shot]

You He-man types that throw your shit on the grill with salt and pepper may enjoy the meat but I'm betting less than half of your family and friends like it. It's okay to admit it, we completely understand.

I've been cooking venison on the grill for a long time and I can guarantee you that everyone including your wife, your mother, your non hunting friends and even your 15 year old niece that hates hunting will love my recipe.
That's a plain and simple fact.

Gotta go, got grits on the stove.
Pics to follow.

[charlie horse]

Backstrap + Cuber + Milk + Flour + Hot Grease

[lowcountryboiled]

Mustard is a good binder for dry rubs. I've used it on butts in the past. You don't even taste it after the cook.

[BigBrother]

Sweet Jesus.