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Post by nuevowavo on Jan 18, 2024 13:36:57 GMT -5
Buddy of mine just gave me a bunch of backstrap from pigs he shot. What's the best way to cook these? Very lean meat.
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Post by swampdog on Jan 18, 2024 16:31:50 GMT -5
I like a pork tenderloin grilled to just slightly pink inside. A little salt and pepper and a b-b-q sauce or rub usually works great. Just my opinion, but tenderloins are typically better the less you add in the way of seasonings. Start with a good piece of loin and let the fire do the rest.
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Post by cracker4112 on Jan 18, 2024 16:39:16 GMT -5
I like them like schnitzel. Remove all sinew and silver, slice about 1/2”-1”, pound flat, bread and fry.
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Post by jcbcpa on Jan 18, 2024 16:48:14 GMT -5
I like them like schnitzel. Remove all sinew and silver, slice about 1/2”-1”, pound flat, bread and fry. You left out the part about putting in a cathead biscuit and dipping in cane syrup, but yea, it's delicious fried like that. |
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Post by 4ward on Jan 18, 2024 18:17:56 GMT -5
The best way is not overcooked.
Sear whole sections w/ a trip to the oven (covered)until you hit between 130-135. Then a rest for 10 minutes.
Marinade in whatever you like…taco seasoning ,bbq sauce/onions , Worcestershire/mushrooms.
Slice it up and throw it in a tortilla.
Pounded and fried medallions with some apple chutney on a biscuit is hard to beat though.
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Post by altuck on Jan 18, 2024 18:51:15 GMT -5
3 pepper pork loin
coat in a mixture of garlic powder, cayenne pepper, smoked paprika, and chili powder.
I mean coat it totally, turn it red.
indirect heat on weber about 45 minutes, roll it over and finish at 130-135 degrees.
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capt louie
Junior Member
"You'll get your weather"
Posts: 63
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Post by capt louie on Jan 22, 2024 11:13:18 GMT -5
The catch is "wild" pork. Has to be cooked through. The schnitzel will work. Pound it good
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Post by nuevowavo on Jan 25, 2024 15:12:16 GMT -5
Thanks, guys. We're gonna give the schnitzel a try.
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Post by One Man Gang on Feb 5, 2024 10:08:06 GMT -5
How did it turn out?
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