No special recipe just Cabela's Mountain Man Bourbon Rub on 1/2, Sweet Rub of Mine on the other. Seared and then grilled at about 300 until it hit 140deg, then let rest for about 10 minutes. Delicious!
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Backstrap!
- Thread starter GCTerpfan
- Start date
I'll be there in 3.5 hrs 
Here's some smoked on my Pitt Boss. 
Hall17
Well-Known Member
I make mine the same way on my Weber charcoal grill. So good
Hall17
Well-Known Member
Do you sear it first?
Have you checked your thermometer? I've had some that were significantly off over the years.
I usually cook mine to 135 for me and my youngest son but, my oldest son likes his well done. This is as close to as well done as I'll do it for him.
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I'm just a bit surprised as well, mainly because resting meat usually attains about 5-10 deg temp increase, or more, depending on bulk and temp cooked at. In this case, roasting in the grill at 300F results in mild carryover cooking, yet the meat looks more medium than medium well finished.
Anyway, it's a nice job on that cook. Outside of Souse Vide, 300deg roast is about as good as it gets for these cuts.
I tend to aim for mid 130s finished.
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For inquiring minds, the Cabela's rub is:
Dark chili, garlic, onion, salt, herbs, thyme, rosemary, marjoram, sea salt, sugar, pepper, bourbon powder, cayenne, paprika.
Sweet Rub 'o Mine:
Turbinado sugar, salt, dehydrated onion and garlic, evaporated cane juice, paprika, spices including chili pepper, mustard flour, monosodium glutamate, sodium dictate, celery, caramel color, natural flavor, extractives of paprika and 2% or less of tricalcium phosphate to prevent caking.
Pretty good on paper, even better on GCTerp's grilled meats I'm sure. I'm finding that sugar in the rub really works wonders on grilled meats.
Dark chili, garlic, onion, salt, herbs, thyme, rosemary, marjoram, sea salt, sugar, pepper, bourbon powder, cayenne, paprika.
Sweet Rub 'o Mine:
Turbinado sugar, salt, dehydrated onion and garlic, evaporated cane juice, paprika, spices including chili pepper, mustard flour, monosodium glutamate, sodium dictate, celery, caramel color, natural flavor, extractives of paprika and 2% or less of tricalcium phosphate to prevent caking.
Pretty good on paper, even better on GCTerp's grilled meats I'm sure. I'm finding that sugar in the rub really works wonders on grilled meats.
International temp 130 then I reverse sear.
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Big fan of reverse sear, and it's a go too on the range. But, a bit trickier to control on the grill I think.
Roasting over indirect heat on the grill, you got to bring the hot spot up alot for a great sear, especially if you low temp roast. If you roast at a higher temp, then you end up with more carryover to manage. Good news is, the exterior takes the sear quickly, as surface moisture has cooked off and fatty juices love to sear.
USMC5831
Active Member
I’m a big fan of a hot cast iron skillet with bacon grease and butter. 4 mins on one side, 2 mins on the other and rest for 10. Great texture, and still very rare on the inside. gotta have blood on the plate to mix with your taters!
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. Spoken as a true Marine. It sounds like a great meal. Also, thanks for your service.I'll finish in bacon grease when I have occasion to need some lardons, it is fantastic.
Duck fat is awesome too. Throw in some fresh thyme or rosemary and shallot or onion. Potatoes fried in duck fat can't be beat.
trailblazer75
Well-Known Member
Season can't start soon enough here in MO! I've only got about 4 lbs of straps left and down to about 30 lbs of ground and 3 roasts. We're getting SHORT.
I know! I’ve only got 2 roasts left……( that was from 8 deer). We’ve resorted to eating beef… my kids always ask why the roast taste funny when it’s a beef roast. That’s how you know you’ve been doing it right!
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I've pulled the opposite switcharoo on extended family who tell me venison doesn't taste good. I just smile as they tell me how it's the best steak they've ever had and ask where I buy it.
People would occasionally have a funny expression when my youngest was little and they would ask him what his favorite food was and he would say "deer butt". Now he's 11, and when he filled a plate with the backstrap in the pic above he picked up the cutting board and dumped all of the blood and juice on top of his steak.
I'm not sure what I did wrong with my 19 yr old that wants his steaks well done.