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Reply With Quotedo you mean tender loins or back strap??
Slabmaster II
[QUOTE=LittleJohn;1014812]If the tenderloin is cut up into steaks,then take and salt & pepper to taste wrapped with bacon and put them on grill. Myself would grill 3 to 4 minutes on each side.:D
LittleJohn[/QUOTE
right ,,,bacon ,,bacon ,,Baconput them on grill eH
"Life is not measured by the number of breaths we take,but by the moments that take our breath away,GC-Tim
do you mean tender loins or back strap??
Slabmaster II
tender loin is back strapOriginally Posted by fshnful
"Life is not measured by the number of breaths we take,but by the moments that take our breath away,GC-Tim
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also called "sweet meat", and "back fillets"
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Slabmaster II
tenderloins are two shorter oblong pieces along the inside of the spine. The backstraps are larger and run along the outside of the spine. Backstraps will tend to have more connective tissue on them.
raising your voice, the next best thing to being right
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Salt and heavy on the pepper, flour, and fry in oil (or butter). Do not float the meat in oil. Use a small amount.Cook medium rare. Make thickening gravy with the drippings.
Health nuts are going to feel stupid someday, lying in hospitals dying of nothing.
Slabmaster II
[QUOTE=sharpshooter223;1206048]tenderloins are two shorter oblong pieces along the inside of the spine. The backstraps are larger and run along the outside of the spine. Backstraps will tend to have more connective tissue on them.[/QUOT
it's all backstraps to me ,,,eH ,,,AND IT'S ALL GOOD
"Life is not measured by the number of breaths we take,but by the moments that take our breath away,GC-Tim
Slabmaster II
tender loin and back strap are two different pieces of meat from opposite sides of the spine. If you think its all the same you need a butcher lesson and a cooking lesson
Slabmaster II
WHO cares,,,been killin deer for 40 years ,,we just call it all back strap inside and outside of the spine eH
Last edited by olducker; 07-16-2010 at 08:44 PM.
"Life is not measured by the number of breaths we take,but by the moments that take our breath away,GC-Tim
Slabmaster II
I bet you a cup of coffee and a doughnut says you eat your ribeye steaks well done to.
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