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Help! my backstrap came out like crap!

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Help! my backstrap came out like crap!

Postby patinlouisiana » Fri Feb 19, 2016 9:58 am

I marinated a whole backstrap in a store bought Bourbon & Brown sugar mixture overnight.

Grilled in on my gas grill until 125 internal temp. Let it rest, sliced it thin and it was tough as all get out.

What is the best way to cook a whole or half of a backstarp?

We love to slice & fry but we are supposed to be getting off of the carbs ;-( :bash:
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Re: Help! my backstrap came out like crap!

Postby terry08 » Fri Feb 19, 2016 11:05 am

patinlouisiana wrote:I marinated a whole backstrap in a store bought Bourbon & Brown sugar mixture overnight.

Grilled in on my gas grill until 125 internal temp. Let it rest, sliced it thin and it was tough as all get out.

What is the best way to cook a whole or half of a backstarp?

We love to slice & fry but we are supposed to be getting off of the carbs ;-( :bash:

Was probably just a tough strap Pat.
I had two last year, that even after running through the tenderizer were still like chewing leather. All the others were melt in your mouth tender. Even whole on the grill.

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Re: Help! my backstrap came out like crap!

Postby patinlouisiana » Fri Feb 19, 2016 2:40 pm

Thank Terry


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Re: Help! my backstrap came out like crap!

Postby brewer03 » Fri Feb 19, 2016 3:27 pm

probly just a tough strap as Terry said ,,, if I think a strap is gonna be tough I will wrap with bacon or just as you are finishin it on the grill put some butter on it
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Re: Help! my backstrap came out like crap!

Postby Getdrove101 » Fri Feb 19, 2016 4:50 pm

I've taken them and butterfly them open, fill it slap full of butter or cream cheese, wrap the hole thing in bacon and wrap in foil then grill. Comes out juicy but if you cook for to long then it'll get tough


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Re: Help! my backstrap came out like crap!

Postby gtk » Mon Feb 22, 2016 12:08 pm

either it still had a lot off "silver skin" , or it was just a tough one.. i had one earlier this year that I cooked just like all my others, and it was tough as could be.. I didn't do anything any different.. I rarely have one come out tough, and this one surprised me..

i also think they get a little more tender once they have been frozen a month or so..
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