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12/6/2019 7:27:02 PM
Posted: 12/18/2016 7:23:48 PM EST
[Last Edit: 12/18/2016 7:29:13 PM EST by mathecb]
Mmmmm.......backstrap.



Attachment Attached File
Link Posted: 12/18/2016 7:31:23 PM EST
[Last Edit: 12/18/2016 7:33:59 PM EST by sweptvolume]
10/10

+10 (Kill/Grill automatic)
+1 NFA
-1 Raw red meat

Cook it next time.

(I adjusted to 10/10 for kill and grill, but found it necessary to spank you a point regardless.)
Link Posted: 12/18/2016 7:33:58 PM EST
somebody's gonna have the shits tomorrow
Link Posted: 12/18/2016 7:37:14 PM EST
10/10 for the kill and grill, but that meat is still alive. Too rare for my tastes.

Your damn right I am one of those heathens that likes medium well!
Link Posted: 12/18/2016 7:37:24 PM EST
[Last Edit: 12/18/2016 7:38:19 PM EST by dempsy1]
Looks good, missing pics from the field
Link Posted: 12/18/2016 7:39:37 PM EST
Looks good, a bit rare for me. I like mine medium, that literally shows the meaning of "wipe its ass and drag it across the grill"
Link Posted: 12/18/2016 7:42:12 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By sweptvolume:
10/10

+10 (Kill/Grill automatic)
+1 NFA
-1 Raw red meat

Cook it next time.

(I adjusted to 10/10 for kill and grill, but found it necessary to spank you a point regardless.)
View Quote


Its deer... U cant cook it like you would beef.. I like my beef rare, in order to achieve that same texture/moisture content with venison you have to go almost raw... See how dry the outside looks? 5 more mins in the heat the whole damn backstrap would be like that... Hes got a perfectly cooked strap... If anything thing, the outer rim might be "slightly" overcooked, but unless you deep fry it, is hard to get a universal "doneness"...

I say 11/10..
+ 1 for the NFA
Link Posted: 12/18/2016 7:42:19 PM EST
I wouldn't eat or feed my family wild game that undercooked, but that's just me.
Link Posted: 12/18/2016 7:44:54 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By -FiveFiveSIx-:
Its deer... U cant cook it like you would beef.. I like my beef rare, in order to achieve that same texture/moisture content with venison you have to go almost raw... See how dry the outside looks? 5 more mins in the heat the whole damn backstrap would be like that... Hes got a perfectly cooked strap... If anything thing, the outer rim might be "slightly" overcooked, but unless you deep fry it, is hard to get a universal "doneness"...

I say 11/10..
+ 1 for the NFA
View Quote




This.
Link Posted: 12/18/2016 7:46:08 PM EST
Link Posted: 12/18/2016 7:47:55 PM EST
That’s what I call a plate, none that two bites of meat shit.
Link Posted: 12/18/2016 7:52:22 PM EST
A lot of bleeding vaginas in here whining about it being cooked correctly 10/10 good sir.
Link Posted: 12/18/2016 7:53:15 PM EST
10/10

Good kill congrats I am going out tomorrow for muzzleloader
Link Posted: 12/18/2016 7:58:11 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Butternut:
View Quote

Link Posted: 12/18/2016 7:59:06 PM EST
Nice job! I did some last weekend and man they were tastey.

How'd you do it? Sear the outside then bake for a few more minutes?

Link Posted: 12/18/2016 7:59:47 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By -FiveFiveSIx-:
Its deer... U cant cook it like you would beef.. I like my beef rare, in order to achieve that same texture/moisture content with venison you have to go almost raw... See how dry the outside looks? 5 more mins in the heat the whole damn backstrap would be like that... Hes got a perfectly cooked strap... If anything thing, the outer rim might be "slightly" overcooked, but unless you deep fry it, is hard to get a universal "doneness"...

I say 11/10..
+ 1 for the NFA
View Quote


And we finally find someone who knows how to cook wild game.

11/10
Link Posted: 12/18/2016 8:10:18 PM EST
I approve. A little rare for me, however, wild game is way safer than anything you buy at the store. Nobody wiped their ass and rubbed your raw meat except you. So if you like It that rare, deer is the perfect way to go.
Link Posted: 12/18/2016 8:14:30 PM EST
Tikka/Sightron/Omega (or Harvester)..... 10/10
Link Posted: 12/18/2016 8:16:46 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By SuperDutyMikeMc:
Tikka/Sightron/Omega (or Harvester)..... 10/10
View Quote


Close

Tikka / Bushnell 6500 / Omega
Link Posted: 12/18/2016 8:19:23 PM EST
[Last Edit: 12/18/2016 8:20:06 PM EST by SuperDutyMikeMc]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By mathecb:


Close

Tikka / Bushnell 6500 / Omega
View Quote


I detract a point for the Bushnell 9/10.

Edit: What caliber? You can redeem yourself here!
Link Posted: 12/18/2016 8:21:21 PM EST
What seasonings ? Salt pepper garlic?
Link Posted: 12/18/2016 8:21:51 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By jblomenberg16:
Nice job! I did some last weekend and man they were tastey.

How'd you do it? Sear the outside then bake for a few more minutes?
View Quote


I seared on the grill over high heat for about 6 minutes a side. Then, transferred to the oven until the internal temp was 100 at the rarest spot. It will continue to cook another 5-10 degrees while it rest, came out just like I wanted. If it were cooked any longer the other half would have been way overcooked. The slices in the picture were from the big end, most rare.
Link Posted: 12/18/2016 8:24:11 PM EST
Link Posted: 12/18/2016 8:26:44 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By SuperDutyMikeMc:


I detract a point for the Bushnell 9/10.

Edit: What caliber? You can redeem yourself here!
View Quote


Lol, maybe maybe not.

Its a .243, loaded with my own handloads of Nosler brass, 95gr Nosler Ballistic Tips, and H-4350. Feeds from AICS mags too so that ought to earn me some cred too.
Link Posted: 12/18/2016 8:28:01 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By HIBigBoar:
What seasonings ? Salt pepper garlic?
View Quote


I did the same thing I do with tenderloin.

Black pepper, garlic, soy sauce, and a little olive oil.
Link Posted: 12/18/2016 8:30:27 PM EST
Link Posted: 12/18/2016 8:33:35 PM EST
Awesome!

I want a Tikka t3
Link Posted: 12/18/2016 8:35:08 PM EST
Whats that red goo stuff in the center of each of those cuts? Looks like jello. OP needs to buy a functioning grill.
Link Posted: 12/18/2016 8:37:01 PM EST
Any of you guys try aging your deer? We age all of our moose and caribou just as we have beef with great results...

Moose...
Link Posted: 12/18/2016 8:38:06 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By mathecb:


I seared on the grill over high heat for about 6 minutes a side. Then, transferred to the oven until the internal temp was 100 at the rarest spot. It will continue to cook another 5-10 degrees while it rest, came out just like I wanted. If it were cooked any longer the other half would have been way overcooked. The slices in the picture were from the big end, most rare.
View Quote


Thanks! Still trying to perfect my sear technique myself.
Link Posted: 12/18/2016 8:41:59 PM EST
Very nice.  
Link Posted: 12/18/2016 8:42:06 PM EST
A "kill n grill" automatically gets a 10/10 regardless of how its cooked 
Link Posted: 12/18/2016 8:44:09 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By -FiveFiveSIx-:
Its deer... U cant cook it like you would beef.. I like my beef rare, in order to achieve that same texture/moisture content with venison you have to go almost raw... See how dry the outside looks? 5 more mins in the heat the whole damn backstrap would be like that... Hes got a perfectly cooked strap... If anything thing, the outer rim might be "slightly" overcooked, but unless you deep fry it, is hard to get a universal "doneness"...

I say 11/10..
+ 1 for the NFA
View Quote
Looks fine to me, too.  I may break out the sous vide when I pull mine out of the freezer.
Link Posted: 12/18/2016 8:44:35 PM EST
[Last Edit: 12/18/2016 8:45:17 PM EST by Lay]
12/10
Most excellent!

If you have the means, you should try to smoke some with cherry wood. It came out delicious for me.
Link Posted: 12/18/2016 9:38:32 PM EST
10/10 even with the green crap on the plate.
Link Posted: 12/18/2016 10:37:23 PM EST
Auto 10/10

And back strap is best strap
Link Posted: 12/18/2016 11:59:12 PM EST
10/10 Nice looking back strap, cooked to perfection. Some of these guys must like their venison like shoe leather.
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