Originally Posted by northern_dave
I like cooking a backstrap "loaf" rather than cooking individual steaks. the steaks can dry out so easy & toughen up but if you cook like half or a third of a strap while then slice it & it's just a little pink in the middle, wow, that's good stuff!

I like to hit em with a little smoke too & sometimes I'll marinate the whole loaf for half a week or so before i start.



Wrap one is a bacon weave and cook it on your grill......


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