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What's on the grill

bobberineyes

By bobberineyes
in Cooking and Sharing Recipes

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huntnfish
huntnfish

Cooked a chunk of backstrap on the pellet grill. This was the first time I have tried one whole. It turned out awesome. I cooked it to about 135. Seasoned with Montreal steak. 

hugonian1
hugonian1

Have a few feeling good days before another round of chemo on Tuesday.  Stopped by Grundhofers Meats and picked up a couple of their version of Wagu Ribeye's. Pricy but time for a treat. Pai

chaffmj
chaffmj

Porchetta on the grill.   Great with horseradish and a cold beer.

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Wanderer Grand Master

Wanderer

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12 hours ago, huntnfish said:

Cooked a chunk of backstrap on the pellet grill. This was the first time I have tried one whole. It turned out awesome. I cooked it to about 135. Seasoned with Montreal steak. 

DEB00C2D-0E2F-4FD3-8192-5642DE7B17A5.jpeg

Looks great!

 

Whole, or at least in sections is the only way to go with those!

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huntnfish Veteran

huntnfish

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Posted
On 1/17/2021 at 6:10 PM, bobberineyes said:

Man does that backstrap look dynamite huntnfish!!

Thank you and it was. That was the first time ever cooking one whole. Normally I steak them out and cook them. I will still cut them up and fry them in some gravy but like wanderer said, this is the way to go. I found an article on meateater before the season that talked about wet aging venison so I gave it a try and it sure seemed to work. It just melted in your mouth. I don’t think I’ve ever had venison that tender.
 

 

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chaffmj Grand Master

chaffmj

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6 hours ago, Wanderer said:

Too bad that Weber isn’t making a trip south this weekend. ?

Yes that is really too bad! I was looking forward to it. I was hoping to catch my first cat thru the ice. I figured if smurfy could do it anybody can!

Caught a lot of cats and carp in the Mississippi in St. Paul when I was young.

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chaffmj Grand Master

chaffmj

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4 hours ago, Mike89 said:

where did ya get it?? Frabonies??   and it looks great!!!  

I got it at Super One in Virginia when I was passing thru. They were on sale and looked good and it was! What I really wanted though was their beef tenderloin that was on sale but they were all out of them. ?

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BobT Grand Master

BobT

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Posted (edited)
On 6/27/2021 at 5:53 PM, bobberineyes said:

After a minor rain delay we gotter done. Beef kaboobs marinated in Dale's seasoning for a spell then sprinkled with pepper.  Nekkid spuds with a Caesar salad!! I are full..

20210626_175532_resized.jpg

Dale's Steak Seasoning is very good! I use it on just about everything including beef, pork, venison, chicken, fish, and vegetables. I also use it as my primary liquid for jerky. Here's my recipe if you'd like to give it a try.

 

½ C. Dale's Steak Seasoning

1 t. Onion Powder

½ t. Garlic Powder

½ t. Black Pepper

¼ t. Cayenne Pepper

2 - 3 lbs. sliced meat 1/4" thick

 

Thoroughly mix all ingredients except meat.  Stir to blend well.  Pour into vacuum pack bag along with the meat and vacuum seal it.  Knead the bag to mix the ingredients well.  Place in the refrigerator kneading and turning the bag over periodically.  Let soak overnight for best penetration. Sprinkle extra fresh ground black pepper after placing on drying racks. Dry until desired dryness.

Edited by BobT
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