Discussion in 'Good Eats' started by shane0911, Nov 5, 2012.
LOL. Yessir, and it's delicious...
THAT is my favorite way to eat it.
Lucky for Chef Shane, it's pretty hard to phuck up backstrap.
Bruh, I am meat cleavers of fury in the kitchen. Most places I could phuck up an anvil with a platic hammer but homie can flat out throw down on some vittles. At least I think so
Okay, after talking to you today, I retract that statement.
How'd it turn out?
Pretty Damn good
Did a new one to me the other day and it is my new favorite. Backstrap and shrimp fajitas. Stir fry together some thin strips of backstrap, shrimp, peppers, onions,mushrooms, whatever else you might want to throw in there with a little olive oil and some fajita seasoning. Do some wild rice and guacamole if you like it(I left the guacamole off mine but the wife piled it on hers). Put all on the fajita shell and add a little shredded cheese. Dern fantastic.
I will for sure try this. The straps I have are already cut into medallions or 1/4" rounds. I should still be able to make this work. The only time I have ever had backstrap it as left in a whole piece sort of like a loin and was roasted and man it was delicious and super tender.
Remember, blood should follow the knife!