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Pages: 1 lying_in_wait member Reged: 12/14/05 Posts: 1637 Loc: Choot 'Em! Backstrap       #224256 - 11/23/11 08:04 PM Edit   Reply   Quote   Quick Reply   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. -------------------- Shawn Wheaton Missouri Waterfowl Association Westside Chapter Chairman Post Extras:       redleg Enzyte - one a day! Reged: 12/13/05 Posts: 6002483 Loc: Big Rock Candy Mountain Re: Backstrap [Re: lying_in_wait]       #224338 - 11/26/11 01:01 PM Edit   Reply   Quote   Quick Reply   Danged if that don't sound good! -------------------- A gun is like a parachute, if you need one and don't have one, you'll prolly never need one again. Post Extras:       lying_in_wait member Reged: 12/14/05 Posts: 1637 Loc: Choot 'Em! Re: Backstrap [Re: redleg]       #224372 - 11/27/11 03:29 PM Edit   Reply   Quote   Quick Reply   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. -------------------- Shawn Wheaton Missouri Waterfowl Association Westside Chapter Chairman Post Extras:       Pages: 1

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