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Welcome to our newest member, SmokyOkie
Results 1 to 7 of 7
  1. #1
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default Shoulder & back strap today

    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  2. #2
    SmokyOkie Guest

    Default

    While I am sure that that will all be very good, it is hard for me to think of cooking backstrap any other way than a 3 or 4" thick butterflied bacon wrapped steak grilled med rare.


  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    It has to be Good Eats fer sure!!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Feb 2011
    Location
    Richmond, TX
    Posts
    25

    Default

    Quote Originally Posted by SmokyOkie View Post
    While I am sure that that will all be very good, it is hard for me to think of cooking backstrap any other way than a 3 or 4" thick butterflied bacon wrapped steak grilled med rare.

    Or butterflied and soaked in buttermilk, then fried in peanut oil.

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I bet it was some very good eatin. I'm hungry!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    it all turned out tender as all get out ,melt in mouth like butter.
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  7. #7
    SmokyOkie Guest

    Default

    Quote Originally Posted by TX1911 View Post
    Or butterflied and soaked in buttermilk, then fried in peanut oil.
    Oh my, soak sweet tasty venison rib eye and soak it in buttermilk?????? I can't imagine.

    Quote Originally Posted by Greenegg View Post
    it all turned out tender as all get out ,melt in mouth like butter.
    I bet it was great. Where are the done pix? We were all waiting to see.

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