I’m thinking of making some back-strap medallions for our super bowl party. Cutting BS into 3/4" cubes or so and grilling them. I have never grilled BS before so I’m looking for some input there. Is it similar to doing beef? Also what would make a "Super" (sorry had too) marinade for the medallions?

Thanks

R

I would just slice it across and leave the slice whole.about 1/2 to 3/4" thick. you can cube after the grilling is done.
I always take a ziplock bag ; lay my meat flat and season on both sides with lowyers seasoning ; garlic powder (not garlic salt) ; cavanders seasoning; black pepper.
pour zesty Italin salad dressing over the meat and place into the ziplock with another table spoon of dressing.let marinate overnight.

grill on a hot grill for only a couple min. on eack side. you want it pink in the middle.after cooking if you want cubes then you can cut it.

it is great!!!!![8D][8D][8D][8D]

I agree with Tree climber.

But if you must cube your meat first, whynot go with some from either the back or front legs? Like a shish-ka-bob

For the marinade I use,

1/2 C soy sauce
1/4 C brown sugar
2 Tbls olive oil
1 tsp ginger
1/4 tsp pepper/
2 cloves crushed garlic

Mix well and marinate at least 2 hrs, all day is more tastefull

Backstraps for the superbowl party? Pretty nice treat!
What was your address again???



Just prepare and cook them as you would any fine piece of beef tenderloin.

Don't over-season/marinade or over-cook. Often folks over-do because it's deer meat.

Cut into 1" chunks wrap in bacon secure with tooth pick. Marinade in Italian dressing overnight. BBQ until bacon is cooked, serve. You won't be able to make them fast enough. Usually the guys crowd around the grill with a beer and wait till the next batch is cooked then scarf them down. Next round. LOL

I do it like Big guy, wrap in bacon and onto the grill. Sometimes I will just season and place a sliver of garlic in each medallion and others I will merinade it prior. Italian dressing is good and fast, however my most requested merinade for grilling is the following:

Wild Game Marinade

1 Cup Olive Oil
6-8 Cloves Chopped Garlic
1 TSP. Of Each of the Following:
Oregano, Seasoning Salt, Lemon Pepper, Garlic Pepper, Thyme, Rosemary, Dried Chives, Dried Parsley Flakes
½ TSP Marjoram
½ TSP of Paprika
2 TBSP Soya Sauce
1 TBSP of Oriental/Asian Seasoning (Optional)
3 TBSP Fresh Squeezed Lemon Juice
3 TBSP of Mayple Syrup
Put in Stainless Steel Mixing bowl and sprinkle meat with Garlic Powder.
Mix every couple of hours and refrigerate covered for 12-24hrs(depending on the cuts/size of meat being used)!

I personally cook my meat to no more than med rare, but when using merniades and bacon wrap you can cook it longer and still have juice if you wish. When ever I grill I let it get very hot(high), sear my grill marks on each side then reduce the heat to actually cook the meat - 5-7 minutes a side would be my guess for a 1" thick piece. In my case this is exactly how I cook beef as I don't like eating well done steaks.

I used this marinade and let it marinade over night. Man was it GREAT!

Sounds great . .I'll try it.

Cut in 1" cubes,marinate over night, roll in Drake flour and fry med. well,slightly pink.
Bubba....what a treat.

Aww man, I gotta better one: Take your backstrap and slice it, marinate it with slivers of bell peppers in italian dressing. Take a piece of meat and a sliver of bell pepper and a chunk of cream cheese and wrap it up with the meat, kinda like a burrito. Then wrap a piece of bacon around the meat and use a toothpick to hold it all together! Grill away and enjoy!!!