Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smoker pete on November 21, 2016, 04:03:50 PM
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(http://i854.photobucket.com/albums/ab105/papa_peter/Miscellaneous/AntelopeBackstrap11182016/AntelopeBackstrap7_zpssuyffk45.jpg)
While visiting my Nephew I turned him to the "Dark Side"!! I helped him buy his Christmas present ... His first wood pellet smoke-grill ... a Green Mountain Grill Daniel Boone.
This led my Grand Niece to present me with the opportunity to smoke wild game for the first time. Since I've never cooked any type of wild game I jumped at the chance to help break in the Daniel Boone. My Grand Niece's husband bags an antelope yearly and she had some antelope backstraps in the freezer.
(http://i854.photobucket.com/albums/ab105/papa_peter/Miscellaneous/AntelopeBackstrap11182016/AntelopeBackstrap6_zpsjbuumrhd.jpg)
After a quick search I learned that antelope backstraps are such a tender and flavorful meat that it makes it easy to prepare with minimum ingredients and minimum cooking time as they are like pork and/or beef tenderloins. Rubbed the backstraps with extra virgin olive oil and seasoned them with Fagundes seasonings. Most recipes I found recommended using just salt and pepper.
Everything I read said you should not cook a backstrap past medium-rare (140ºF). Preheated the Daniel Boone with Hickory to 250ºF and smoked the backstraps for about 1 ½ hours till the IT reached 138ºF. Your time will vary depending on the size of the backstraps. Rested the backstraps loosely under a foil tent for 15 minutes.
Didn't know what to expect but they turned out fantastic!!!!!! Not gamy at all ... almost like roast beef and boy were they ever tender and moist. Success ... my Grand Niece's husband said it was the best he's ever eaten.
(http://i854.photobucket.com/albums/ab105/papa_peter/Miscellaneous/AntelopeBackstrap11182016/AntelopeBackstrap5_zps6chz77v0.jpg)
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Very nice looking meat. And Pete looks like you did a bang-up of a cook on them!
Sometimes we have to back up and let the natural flavor of the meat be the focus and accentuate on that.
I had antelope once, it was the saddle. Very tasty, and tender for an animal known for speed.
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Never tried it, But it looks Great! :thumbup:
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Wow, that looks incredible!
Had antelope once at a restaurant in Louisiana years ago, and remember loving it. Would take a plate of that backstrap any day!! Great work!
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Looks Awesome Pete!!
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Great googly moogly!!!
Gonna copy this one Pete. Except all I have is Elk. Hopet turns out as good as yours. That is beautiful and I would bet it tastes even better.
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Sure looks delicious Pete!!! Nice cookin!!! Don
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Awesome cook Pete!
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That looks just excellent
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Never tried it, But it looks Great! :thumbup:
x2
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Great googly moogly!!!
Gonna copy this one Pete. Except all I have is Elk. Hope it turns out as good as yours. That is beautiful and I would bet it tastes even better.
I don't see why it wouldn't work with an Elk T. After all, Elk/Deer/Antelope are all in the same family - right? Aren't they all venison?
Did a quick search and it looks like Elk needs to be taken to at least 145ºF.
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Looks great!, I've never had the opportunity to try antelope but definitely would.
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Would anyone know how or have an ideal on how to cook ham on rectec mini300
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Hello cam someone help me lol ... im new and trying to ask a question if not many questions ,,anyone have any ideas on cooking a ham on rectec mini300.., thank you alot
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Pete,
That is some good looking' protein!!
Art