What's the "next-best" meal to Fresh Backstraps?
#13

The tender loins or as us farmers and rednecks down home call'em the "fish"

In a Porterhouse T-bone steak the large part is the backstrap, the smaller the filet. Opposite sides of the backbone.

#16

ORIGINAL: bawanajim
What I'm thinking of is calorie free & has no closed season And always keeps that smile on sweeties face.
What I'm thinking of is calorie free & has no closed season And always keeps that smile on sweeties face.

You may be wrong about the closed season though, I know of an instance where one my not want to "scout"
#17

One of my uncles fresh home grown beef T-bone Steak..............But I'd still take the Back straps any day........As long as there left nice and bloody in the middle
............The redder the bedder



#18

ORIGINAL: WesternMdHardwoods
I gotta go with seasoned canned deer meat on bread with mayo!!! Now thats the ticket!!!
I gotta go with seasoned canned deer meat on bread with mayo!!! Now thats the ticket!!!
What I'm thinking of is calorie free & has no closed season And always keeps that smile on sweeties face.


#19

[blockquote]
ORIGINAL: WesternMdHardwoods
I gotta go with seasoned canned deer meat on bread with mayo!!! Now thats the ticket!!!
[/blockquote]rob/pa:
Mmm that is good but I'll also add ketsup and maybe sweet relish. MMmm
Thats different i will have to give the sweet relish a try sometime! Thanks for the tip!!!
ORIGINAL: WesternMdHardwoods
I gotta go with seasoned canned deer meat on bread with mayo!!! Now thats the ticket!!!
[/blockquote]rob/pa:
Mmm that is good but I'll also add ketsup and maybe sweet relish. MMmm
Thats different i will have to give the sweet relish a try sometime! Thanks for the tip!!!