Backstrap amazing

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Trimmed backsrtrap cut in 8" lengths

Sugar bath:  1 cup of dark maple syrup, teaspoon of onion powder, garlic powder and black pepper, 2oz worstirshire sauce and a dab of A-1 steak sauce, 1/2 cup of brown sugar.

Rub Backstraps with brown sugar....it will kinda liquify on the meat.  Than put the rest of the ingredients in a gallon ziplock.  Add the sugared loins to the ziplock.  Seal.  fondle the meat for several minutes to blend all this goodness together.  Put in fridge.  Start a charcoal fire.  turn meat every 10 minutes for an hour.  When coals are ready, put loins on grill.  keep all the juices from the bag.  sear the crap out of the loins on all side and ends very well.  with all the retained marinade in a bowl, drag the seared loins thru the marinade and place on top rack.  the coals should be cooling but still hot enough to roast.  close the grill and let roast for 25-30 minutes.  

Remove and let sit for 10 minutes.  slice thin at an angle against the grain.  should be medium rare in the middle and carmelized on the outside.  Yum Yum

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left one thing out....stab these loins many times with a very thin fillet knife or a utensil that perforates the loins thru and thru many times.  Let me know if you try and like this.  If you live outside of maple syrup country, PM me for a source online.  My buddy makes 3000-4000 gallons a year and has a website

[mrbuck]

Sounds great ! Can't wait 'til it warms up enough to grill outside .
Chris

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Jan 25, 2019 9:59:00 GMT -5 mrbuck said:

Sounds great ! Can't wait 'til it warms up enough to grill outside .
Chris

20degrees here, as soon as the back straps finish thawing, I'm putting them out on the grill. Warm enough for me.