Salmonsmoker
07-23-2000, 08:39 AM
Recently we were visiting some people and they were cooking venison on the grill. As we do, they had removed the entire back-strap and cut it into 6in lengths for freezing. HOWEVER....
When cooking, they put the entire length of meat on the grill so that the meat grain ran horizontally. After cooking for 12 - 15 min on each side, the meat was then cut lengthwise - and served. The flavor was good - but the meat was tough.
Cooking meat with the grain horizontal to the heat source causes the muscle fibres to contract - thus to shorten and thicken - thus they get tough. Cooking the entire backstrap in this position allows a lot of time for this toughening to occur.
The following method makes backstraps exceptionally tender:
While they are still frozen, I cut the meat into sections 1.5 in long (some will be only 1 to 1.5 in in diameter) - arrange on a tray so they can thaw (with the grain vertical) - and sprinkle liberally with garlic powder (not garlic salt - salt draws moisture out of the meat.)
I use a meat basket with a long handle (you can also use a screen over the grill grate to keep smaller pieces from falling thrugh, but each must then be turned individually. The cooking basket can be purchased at most department stores for under$5.00.) Spray the basket or grilling surface with "pam" or some no-stick spray (makes for easier clean up) and place the meat in the basket so that the grain is verticle - then brush on a liberal coating of olive oil or melted butter.
Get the grill very hot. (I like to put hickory bark (that has previously been soaked in water for 2-3 hours) over the coals (or lava-rocks) and let it start smoking before putting meat on fire.
Put the basket on the grill. The meat is now cooking on the ends of the grain. It cooks before it has a chance to contract - thus remains very tender. Also, by using a very hot grill, the meat cooks for a short time - the olive oil or butter prevents drying, and promotes browning, quickly. Depending on your preference for done-ness (sp?) it only takes 3 to 5 min per side.
After serving, let each person salt to taste - however, with a liberal application of garlic powder before cooking, you will find that salt may not be needed.
enjoy
Salmonsmoker.
[This message has been edited by Salmonsmoker (edited 07-23-2000).]
When cooking, they put the entire length of meat on the grill so that the meat grain ran horizontally. After cooking for 12 - 15 min on each side, the meat was then cut lengthwise - and served. The flavor was good - but the meat was tough.
Cooking meat with the grain horizontal to the heat source causes the muscle fibres to contract - thus to shorten and thicken - thus they get tough. Cooking the entire backstrap in this position allows a lot of time for this toughening to occur.
The following method makes backstraps exceptionally tender:
While they are still frozen, I cut the meat into sections 1.5 in long (some will be only 1 to 1.5 in in diameter) - arrange on a tray so they can thaw (with the grain vertical) - and sprinkle liberally with garlic powder (not garlic salt - salt draws moisture out of the meat.)
I use a meat basket with a long handle (you can also use a screen over the grill grate to keep smaller pieces from falling thrugh, but each must then be turned individually. The cooking basket can be purchased at most department stores for under$5.00.) Spray the basket or grilling surface with "pam" or some no-stick spray (makes for easier clean up) and place the meat in the basket so that the grain is verticle - then brush on a liberal coating of olive oil or melted butter.
Get the grill very hot. (I like to put hickory bark (that has previously been soaked in water for 2-3 hours) over the coals (or lava-rocks) and let it start smoking before putting meat on fire.
Put the basket on the grill. The meat is now cooking on the ends of the grain. It cooks before it has a chance to contract - thus remains very tender. Also, by using a very hot grill, the meat cooks for a short time - the olive oil or butter prevents drying, and promotes browning, quickly. Depending on your preference for done-ness (sp?) it only takes 3 to 5 min per side.
After serving, let each person salt to taste - however, with a liberal application of garlic powder before cooking, you will find that salt may not be needed.
enjoy
Salmonsmoker.
[This message has been edited by Salmonsmoker (edited 07-23-2000).]