ajbert
Smoking Fanatic
My wife made my "last meal" last night. I call it that because if I was on death row this would be the meal I would want.
Very simple meal and we do it with both tender loin and back strap. Just cut the meat into cutlets. She will put the meat in water and into the fridge and change the water every few hours. She does this as she doesn't like the blood. I don't care one way or the other but she does the cooking.
Once she has determined that the blood is gone she gets some flour and seasons it with Tony's. She will beat and egg or two for the binder. Pat dry all the meat, dip in to the eggs and then into the season flour. She already has pan heated up with butter and lays the cutlets in with that beautiful sound of the sizzle. Flips the cutlets when needed until they are cooked to perfection. The side this time around was some sautéed baby carrots and baby reds in butter and garlic.
Sorry, no pictures as she made this while I was busy with something else and surprised me the meal. We have been eating backstrap like this for years and once in a while we'll do it with the tender loin. Most of the tender loin is used in stews or soups.
I will have to make sure she is still around if I do end up on death row as nobody can cook it like her. Other wise I'll just have to keep out of trouble for the rest of my life. I don't know if the warden allows anybody outside the prison system to make that last meal!
Very simple meal and we do it with both tender loin and back strap. Just cut the meat into cutlets. She will put the meat in water and into the fridge and change the water every few hours. She does this as she doesn't like the blood. I don't care one way or the other but she does the cooking.
Once she has determined that the blood is gone she gets some flour and seasons it with Tony's. She will beat and egg or two for the binder. Pat dry all the meat, dip in to the eggs and then into the season flour. She already has pan heated up with butter and lays the cutlets in with that beautiful sound of the sizzle. Flips the cutlets when needed until they are cooked to perfection. The side this time around was some sautéed baby carrots and baby reds in butter and garlic.
Sorry, no pictures as she made this while I was busy with something else and surprised me the meal. We have been eating backstrap like this for years and once in a while we'll do it with the tender loin. Most of the tender loin is used in stews or soups.
I will have to make sure she is still around if I do end up on death row as nobody can cook it like her. Other wise I'll just have to keep out of trouble for the rest of my life. I don't know if the warden allows anybody outside the prison system to make that last meal!
