What's for dinner tonight ?

Discussion in 'Recipes, Storage and Preparation of Seafood' started by scott craven, Jan 31, 2014.

  1. IronNoggin

    IronNoggin Well-Known Member

    Every now and then I screw up just a little bit, but that often turns around to be actually rather damn good!
    In this case, I took a section of last fall's Blacktail Backstrap out of the freezer, prepped a great marinade, and settled the meat into it.
    Went to put it in the fridge, and realized I already had steaks ready to go for that eve.
    And of course the next night was my birthday session of the Port Alberni Diner's Club,.
    So, the backstrap sat in the marinade for two full days, stirring to ensure full coverage from time to time.

    Last night it was up. Looked great right from the start:

    [​IMG]

    A quick sear then a low & slow cook on the BarBee:

    [​IMG]

    Perfection:

    [​IMG] \

    And Presentation:

    [​IMG]

    Served with corn on the cob, an excellent Asiago & fresh Cracked Pepper rice.
    Tenderest Blacktail we have had all year, you could literally cut it with your fork!
    The wine was a very good Malbec from Argentina that more resembled a Shiraz to me, but was an excellent compliment to the meal overall.

    Sometimes folks ask me why I hunt.
    This is but one of hundreds of my answers...

    Cheers,
    Nog
     
  2. paguy

    paguy Well-Known Member

    I just drooled on my keyboard.
     
    Stizzla likes this.
  3. IronNoggin

    IronNoggin Well-Known Member

    The "Donor" for that uber fine meal:

    [​IMG]

    Cheers,
    Nog
     
    paguy likes this.
  4. paguy

    paguy Well-Known Member

    I've tried them all, And nothing beats are local blacktail for eating.
     
    Stizzla likes this.
  5. Stizzla

    Stizzla Crew Member

    Looks delicious! Also really respect that wine pour. Somebody had a buzz after dinner ;)
     

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