Primitive Archer
Main Discussion Area => Shooting and Hunting => Topic started by: Jesse on September 28, 2007, 08:16:59 pm
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I make the best backstraps in the world. That is no joke. Dont cut them at all. take the whole backstrap preferably a large one and Rub it hard with this mixture for 10 minutes then let it sit for 1/2 hour before cooking. The mix is butter (very soft) olive oil, garlic, soy sauce,good amount of salt and you can not forget this one THYME and lots of it. Use the dried thyme but not the powder stuff. Rub it in good. Coil it on the grill and cover. flip only once. Use a meat thermometer to check it when it reaches 140 deg. Take it off and cover it with foil for 10 minutes. DONT over cook. I guaranty you will love it. You can also do it in your broiler. Enjoy
Jesse
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mmmmmm sounds good man ;D
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Hang on, let me grab my pen and paper - I'll giver a try. We need a recipe section in here :).
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Going to go try it right now!! ;)
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Let us know how it turns out. :)
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To late, I just finished butchering my deer Friday, and the tenderloin got steaked out along with the backstraps. Guess I'll have to try it on the next deer...hopefully. ;)
Cowboys suggestion for a recipe section is an excellant one!
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I had the loins with the butter, garlic, salt, olive oil and soy sauce .... BUT I had no THYME!! >:(
"No thyme left for loins on my way to better..."
Oh well, will try it again when I get the thyme!!