Plate ‘em up

Tried a new technique with a pronghorn backstrap lastnight. After thaw, I marinated the two backstraps for and hour and a half in this shio koji paste. I've used it many times before, I add a little here and there to dishes, but never fully coated it on meat as a stand alone marinade.

After 1.5 hours, I wiped it off, added a bit of salt to the meat and gently smoked the meat for an hour with the door cracked and burner on low. Then seared over hot hot plum tree wood coals in a big green egg that was fully heat soaked.

The result, a smoky sweet "crust" and beatifully tender meat on the inside with the richness of pronghorn. I've cooked a lot of backstrap from a lot of different animals, and honestly it feels boring sometimes. This was anything but boring. Gonna experiment with this technique a bit more.





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Bite sized steak with garlic butter sauce and carmelized onion. Served over mashed potatoes and some green beans on the side.

Used some moose end cut steaks for this. (End pieces or wedge cuts that I don’t want to leave as a steak but good cut I hate to grind)IMG_2716.jpeg
 

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