Post by huntinginga on May 29, 2005 19:10:04 GMT -5
Worstershire suace (pending the amount of backstrap, about 1/4 bottle)
Spicey brown mustard
about 2 spoons full of liquid smoke
about 1/8 cup of bbq sauce (any flavor, but I like hickory)
texas pete to taste
salt and pepper the steaks
Mix all ingredients well and put in a ziplock bag then add backstraps or tenderloin or steaks. If you have the time, let it marinate for 2 days or so in the fridge. If no time, poke holes (only if you are short on time) with fork and marinate no less than 1 hour.
Put on grill over medium heat for a VERY SHORT amount of time. They will finish cooking themselves in most cases. The rarer the better. Also better if you baste while still cooking and then put them on a warm plate to be served.
I would just get some aluminum foil and wrap the meat with a bunch of chopped onions and some beer and some salt and pepper and a little seasonings in the foil. Double wrap each piece with the aluminum foil and put over top of the grill for about 1/2 a hour...
You could add a couple of slices of bacon to each back strap that you cook to give it more flavor and to add some fat so it cooks better and doesn't dry out.
Post by turkeyguide on Dec 30, 2010 0:41:36 GMT -5
Cut the back straps across the grain about 1 inch thick, or two inches thick then almost through again and butterfly them. Soak in beer for a day or two, or at least a few hours and grill. the beer will tenderize them some and add flavor. Wrapping bacon around the edge will add flavor too. I like em fried though.
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Sept 10, 2019 16:24:47 GMT -5
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Sept 10, 2019 16:26:58 GMT -5
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