So with the season a little more than a month out,I pulled out my last backstrap..
cut up a onion,yellow and orange peppers and a few jalapenos.. put down a bed of vegi's and placed the strap on them,then covered with what was left. added some butter and put the jalapenos around the sides of the pan. tented it with foil with both ends open to allow smoke thru and still keep in the moisture and smoked on 225 with apple wood til the meat hit 140 degrees. added mash taters and gravy and a sarsaparilla..
good eating....
i wish i had more backstrap. but it was enough for 4 4oz servings for me and the wife,my dad,and her mom...
cut up a onion,yellow and orange peppers and a few jalapenos.. put down a bed of vegi's and placed the strap on them,then covered with what was left. added some butter and put the jalapenos around the sides of the pan. tented it with foil with both ends open to allow smoke thru and still keep in the moisture and smoked on 225 with apple wood til the meat hit 140 degrees. added mash taters and gravy and a sarsaparilla..
good eating....
i wish i had more backstrap. but it was enough for 4 4oz servings for me and the wife,my dad,and her mom...
