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BACKSTRAPS....questions

Old 11-19-2008, 09:07 PM
  #11  
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Let them sit overnight in orange juice.

Tender as can be with an excellent flavor.

I usually do this before cutting them up for fajitas.
This sounds awesome...thinkin Ill try and cook up some venison fajitas Friday night when I get in...still have one tenderloin left...not a backstrap, but still tasty.
No that sounds nasty.

But I'll try it.
LOL! agreed....I should clarify, I meant deer fajitas sounds good....still not sure if I'm brave enough for the orange juice deal...but Ill try anything once (foodwise guys, foodwise).
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Old 11-19-2008, 09:08 PM
  #12  
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All sounds Really good guys...keep'em coming so intresting recipies here..

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Old 11-19-2008, 09:08 PM
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I cook. A lot.

Wouldn't suggest it if it were gross.
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Old 11-19-2008, 09:10 PM
  #14  
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LOL. i like how you had to clarafy that it was foodwise...but i know what you mean i heard a guy recommend to marinate the loin in COKE~a~COLA but yeah you would have to try it to find out if its good or not so yeah..!

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Old 11-19-2008, 09:12 PM
  #15  
 
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Doesn't coke eat through the meat overnight?

Seems we did that as a science experiment in junior high.

[&:]
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Old 11-19-2008, 09:17 PM
  #16  
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IDK about that one you would think..it has alot of acid in it..ill try a little peice of it in it i think so...but yeah i would agree

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Old 11-19-2008, 09:36 PM
  #17  
 
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I butterfly my backstraps or tenderloins some call them, soak in worcheshire 24 hrs, take out light coating of extra virgin olive oil, and rub in sea salt, fresh ground pepper. Grill low low low heat turning often about 25 min. Can never go wrong with deep frying the backstraps using peanut oil and Kentucky Kernal Seasoned flour, taste just like KFC.

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Old 11-19-2008, 10:57 PM
  #18  
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LOL. i like how you had to clarafy that it was foodwise...but i know what you mean i heard a guy recommend to marinate the loin in COKE~a~COLA but yeah you would have to try it to find out if its good or not so yeah..!

BH818
I've never used Coke on loin --it's tender enough--but I have marinaded steak in coke, and it works well. The acid in the pop really breaks the meat down, so you end up with a tender piece of meat, with a slight hintof sweetness from the coke.

This was actually recommended in a cooking class to me years ago.
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Old 11-19-2008, 11:07 PM
  #19  
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The only thing I'll add is this: If they are cut too short or god forbid "Butterflied" []and/or cooked to anything above a perfect medium, the owner of those backstraps should be beat to death or worse.
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Old 11-20-2008, 04:47 AM
  #20  
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I love to marinate it in honey and wrap it in bacon!!!!
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