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Venison Backstrap

evan a davis

Newbie
3
10
Joined Jan 1, 2014
Got me a deer this last fall--gonna BBQ up the backstrap today. Planning on Butterflying, buttering, and coating it in my favorite Texas rub. Exciting stuff! I'd be totally willing for suggestions, to all ya'll who want to give me some. 
 

bertman

Meat Mopper
SMF Premier Member
293
83
Joined Nov 27, 2013
Just don't overcook it. As long as you avoid that, it's hard to mess up backstrap.
 

WaterinHoleBrew

Legendary Pitmaster
OTBS Member
SMF Premier Member
9,558
2,473
Joined Jun 18, 2013
Got me a deer this last fall--gonna BBQ up the backstrap today. Planning on Butterflying, buttering, and coating it in my favorite Texas rub. Exciting stuff! I'd be totally willing for suggestions, to all ya'll who want to give me some. 
Usually cook my wild game to a I.T. of 160-165* and it's very tasty:thumb1: Enjoy, that's some good stuff ! WHB
 

sb59

Smoking Fanatic
466
24
Joined Dec 27, 2013
 
Got me a deer this last fall--gonna BBQ up the backstrap today. Planning on Butterflying, buttering, and coating it in my favorite Texas rub. Exciting stuff! I'd be totally willing for suggestions, to all ya'll who want to give me some.
Usually cook my wild game to a I.T. of 160-165* and it's very tasty:thumb1: Enjoy, that's some good stuff ! WHB
Sounds like too much work for a back strap, save it for a diff. cut. Just slice that bad boy into 8 oz servings,gently flaten for even cooking,get bbq grill screaming hot, brush meat lightly with oil ,salt & pepper and sear about 1 1/2 minutes per side, serve rare to med. rare between 135-145  IT.
 

mdboatbum

Master of the Pit
OTBS Member
4,068
349
Joined Apr 22, 2011
 
Sounds like too much work for a back strap, save it for a diff. cut. Just slice that bad boy into 8 oz servings,gently flaten for even cooking,get bbq grill screaming hot, brush meat lightly with oil ,salt & pepper and sear about 1 1/2 minutes per side, serve rare to med. rare between 135-145  IT.
What he said!!
 

gogators

Newbie
1
11
Joined Jan 23, 2014
This is a favorite of mine...

1. Soak the backstrap, overnight, in a mixture of milk/egg.

2. Wash the milk/egg off of the backstrap.

3. Inject the backstrap with Cajun Injector creole butter.

4. Apply a Memphis style bbq rub to it and let it sit for about an hour.

5. Wrap it in a bacon weave and smoke it to 145 degrees IT.
 

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