Grilling Backstraps

Backstraps are a tender, juicy, and flavorful cut of meat from a deer, but knowing how to prepare them is key to keeping that rich tender flavor inside the meat. I will be going over the most basic way to grill your backstraps while keeping the meat juicy and full of flavor.

Backstraps (However many you want to make)

Grill (Propane, coal, or pellet. Whatever you are comfortable grilling with)

Salt, Pepper for seasoning (Or any seasoning you think would taste good)

Spatula/tongs and plate

Meat thermometer

Most likely your meat has been in a freezer to stay fresh, so our first step is to thaw the meat. For best results let meat thaw in sink for 4-5 hours before seasoning. This will allow the meat to thaw and soak up any extra flavors that might melt off into the bag you have it stored in.

If you are short on time setting the frozen backstraps in a bowl of hot water will cut the thaw time down to about 1-2.5 hours depending on how often you change out the water.

After the meat has thawed for a few hours we can start seasoning the meat. To season the meat, lightly coat the meat in the salt and pepper. This will give the meat extra flavor and will allow for a better experience when consuming. This type of method works for any type of spices that you may use to season the backstraps.

WARNING- Do not over season your meat. You still want to have that meaty flavor, and over seasoning will spoil the taste.

After seasoning the steaks, let them sit on a plate while you prep the grill. To prep a propane grill, first turn on the gas. This faucet like knob will be located just above the propane tank located in or around your grill. Second turn on the gas so that it goes to the burners, and then almost immediately use either an electric ignitor, match or lighter to start the grill. Once the flames are lit the grill will keep the fire going until you shut off the gas.

Starting up a charcoal grill is a simply as 1,2,3. First place coal inside of your charcoal grill. Secondly coat charcoal with lighter fluid (this will help. Trust me). And finally set coal/lighter fluid ablaze with a match or lighter. Make sure to always keep an eye on how your coal is doing. You don't want to be running out when you are in the middle of grilling your meat. You will know your charcoal grill is "preheated" and ready to use when you see a light gray ash start to cover the coals.

Starting a pellet grill is also quite easy. Firstly add any flavor pellets of your choosing into the "hopper" on the side of the grill. Second, Plug in your grill so that it has a good power source. Thirdly, make sure the lid on your grill is OPEN. This will allow air into the grill and will help it start. With the lid closed the grill will not start. Next, set the temperature dial to "smoke" and hold the power button for 2-5 seconds. Wait for roughly 5-7 minutes until you hear a flame like sound come from the grill. This is letting you know the fire is lit. Now you can close the lid and, using the temperature dial, set the temperature to 350-415 to preheat. This will take 10-15 minutes.

When grilling the meat, you need to use the meat thermometer to check the temperature of the meat. The temperature of the meat will decide how you want you meat done. Meat can be cooked to be rare at 130 degrees, medium rare at 135, medium at 145, medium well at 150, and well done at 160. As you can see the temperature differences is roughly 10 degrees per type, so checking the meat is very important.

You can also use your hand for deciding the rarity by testing the firmness. Using your thumb muscle and holding it like the photos above you can find the rarity of your meat by how firm it feels with your tongs. From your thumb being rare to pressing your pinky to being well done.

When your grill finally "pre-heats", bring your steaks out on a plate with a spatula or tongs. Lightly place the backstraps on the grill, and close the lid. Let this side of the meat cook for roughly 7 to 10 minutes, or until the meat turns light brown. Before flipping check on the meat and see what the temperature is. Next flip the meat and cook the other side. This side will only have to cook for 5 to 8 minutes. Towards the end of the 5-8 minutes you can turn down the heat and check on the meat.

CAUTION-Undercooked meat can cause illness.

While grilling the backstraps, after you flip it to cook the other side, you can add some bell peppers for extra flavor and filling. This adds some color to the meat and some flavor to the meat. Another idea that will add color to the grill is adding zucchinis and other veggies and make a kebab. I added some lettuce tomato and onions to mine to add some extra color and flavor.

Checking the meat only requires you to stick in the meat thermometer into the center of the meat to read its temperature. Remember how you want you meat done, and don't be to far above or below that temperature. Before you take the backstraps off the grill you should do one final meat check. This final meat check can be done on or off the grill, and will let you know if you have cooked your meat long enough or not.

Once you have the meat cooked to the rarity that you want it, take it off the grill and place it on a plate. Preferably a new plate, as the old one may have some blood that dripped out of the meat. To start shutting down the grill, first start by closing the lid. Next turn off the burners, and finally turn off the gas.

Now that our meat is properly seasoned and grilled we can safely enjoy our backstraps without fear of getting sick.