Mighty tasty dinner last night
20211102_185226.jpg
Breakfast was also pretty good this morning
20211104_085025.jpg
Mighty tasty dinner last night
20211102_185226.jpg
Breakfast was also pretty good this morning
20211104_085025.jpg
Yessir looks good minus ketchup in the grits
Last edited by ReelHard; 11-04-2021 at 09:27 AM.
Scrambled eggs, ketchup on grits? What did the adults have?
"They are who we thought they were"
You can dress a fat chick up, but you cant fix stupid
Oh and that backstop looks fantastic
"They are who we thought they were"
You can dress a fat chick up, but you cant fix stupid
Not sure I've seen a backstrap cooked that has looked that good. Wanna share the prep and cooking technique?
I wish I could breathe life back in him, if I could I'd hunt him again tomorrow. - Ben Rodgers Lee
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What Ricky said. Please say pellet grill. The processor thread has bout ran its course
"They are who we thought they were"
You can dress a fat chick up, but you cant fix stupid
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"Sometimes you gotta grab the bull by the horns and the women by the tits and take charge in your life" - General Patton
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Someone ban this guy.
What is sous vide for 1000 Alex...
I wish I could breathe life back in him, if I could I'd hunt him again tomorrow. - Ben Rodgers Lee
www.springallurecustomcalls.com
https://www.facebook.com/springallure.customcalls/
Alex would be taking your money on that one.
Here's a simple and easy to do recipe
Day 1
defrost tenderloin
put in bowl and cover with water, cover the bowl and put in the fridge overnight
Day 2 (around mid morning)
pour water out, apply dry rubs(salt, pepper and Tony C. creole). Squeeze a shot of mustard and then syrup on both sides and lightly spread mustard. Cover bowl and put back in fridge.
2-3 hours before cooking pour enough Dales Low Sodium to cover the meat
Heat propane grill to 400* and cook for 6 minutes on each side.
You shoulda quit while you were ahead.
"This is My commandment, that you love one another as I have loved you." John 15:12
"Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14
I dont think so.
It's a solid recipe.
That looks delicious.
Here's another backstrap alternative.
Cut off the silver skin and then cut the backstrap into steaks about 1 1/4 in thick. "Smush" them a lil bit flat and season both the knife-cut sides with Montreal. Melt a whole stick of butter in a sauce pan at the same time you're heating the black iron skillet smoking hot. Dredge each steak (submerge) in the melted butter and then in the skillet for 70 seconds per side.
This thread should be how to fk up a backstrap with Dale's. Just damn
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"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
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