The Wild Game Eats Thread...

Colorado Cowboy

Veteran member
Jun 8, 2011
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Dolores, Colorado
Had some backstrap from Winchesters antelope he got 2 weeks ago. It was absolutely wonderful.

I took a piece of backstrap about 6" long. Soaked overnight covered with buttermilk in the refer. Took it out and let it dry. Smoked it @175 for 2 hours. let it normalize to room temperature. Rubbed it with extra virgin olive oil and then coated it with ground sage, garlic powder and black pepper. Preheated BBQ to 550 to 600. Cooked the backstrap for 2 minutes on each side. Crusted outside and pink inside with a smokey flavor and it disappeared before I thought to take a picture.

Thanks to Winchester and I still have a couple more pieces. :love:
 

kidoggy

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Apr 23, 2016
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idaho
looks good .

I am pretty basic when cooking meat . carve off a slab .turn barbecue to high. toss on meat. count to five . flip . count to 5 and serve .

no muss .no fuss.
 
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tdub24

Veteran member
Dec 15, 2011
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Carlin, NV
Anybody have a recipe for the filling to a rib roll?? I was thinking a jalapeno cream cheese type of thing but figured you chefs may have a better idea.