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Backstrap
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Rubbed up two chuncks of backstrap last night, one with a nice BBQ rub and the other with Montreal. Wrapped in Saran and let them sit in the fridge overnight. Fired up Lil' Piggy when I got home from work tonight running 205 with a mix of Pecan and Hickory. The smaller one was done in just under 2 hours and I pulled it at 145, a perfect medium rare. The larger one is still in but should be done in another 15 minutes or so. Already sampled some of it and I gotta say it came out fantastic. Gotta wrap it up quick or there won't be any left to take to Thanksgiving tomorrow.
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redleg
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(Enzyte - one a day!)
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11/26/11 07:01 PM
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Re: Backstrap
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Danged if that don't sound good! 
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Re: Backstrap
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It was indeed. The backstrap pieces have all been gobbled up. Hell even my sis-in-law who is totally against hunting ate several pieces of it and liked it. Here's a roast from the hind quarter that I did at the same time. Used some Oak Ridge Venison rub on this one and it came out pretty good.
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