Got to love the bacon, makes every thing taste alot better. what kind of beer ya drink, I am a coors light kind of guy. unless they got guiness on tap, then it's an Irish night.
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I cooked some backstraps on the grill Sunday. I marinaided them in some mexican seasonings first. Those were really good. Nice, thick medium rare, YUM YUM!
When we wrap small, slightly less than golfball size pieces of backstrap with bacon, we marinate them overnight in Italian dressing and then grill them.
We call them "Deer-kabobs".
It's really as good as food gets.
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I usually cut all my backstraps in half and wrap in bacon before cooking (indirect heat). I like to cook them until they're red in the middle.....then pull them off and wrap them in tin foil to complete the cooking process (regulated, easier). They'll continue to cook, if wrapped, well.
I usually cut all my backstraps in half and wrap in bacon before cooking (indirect heat). I like to cook them until they're red in the middle.....then pull them off and wrap them in tin foil to complete the cooking process (regulated, easier). They'll continue to cook, if wrapped, well.
Good stuff.
Man that sounds tasty Jeff! I wanna try and cook these straps like you do this fall at bear camp. Open fire is how I'll do it. Give me some details on how to do it if you would please.
If you saw rob's photos from the little cookout at my house, Sunday....you'll notice my cooker. I can regulate the temps to hover around 220deg.
I just break toothpicks and secure the bacon to the meat.....and then I place them on a sheet of tin foil. Wrap it up and pull it off when the meat reaches the desired temp......maybe a little shy of the desired temp.....and let it continue to cook in the foil for a short time.
If I were gonna do it on an open fire.....I'd wrap the entire piece of meat up in foil and keep a check on it to prevent overcooking.
Deer meat wraped in bacon
