DuckSouth.com

teul2 wrote:It is the stuffed back strap recipe i posted on here before. Just tweaked a little.

1 backstrap filleted open. and laid flat like one big sheet of meat.
beat with a meat hammer until tender and you work out the "lumps".
Coated the inside with about 1/4 a box of dark brown sugar.
drizzle on the secret sauce (Hoover sauce)
load the inside with cheese. Extra sharp cheddar, and baby swiss (the sharper and louder the cheese the better).

roll back up and tie up with butchers twine. I tie the end tight and half hitch it all the way down and tie it at the other end. It is easier to get undone this way. You just cut between the loops and untie each slice.

Coat the outside with brown sugar and Hoover sauce. I think it took another ¼ of a box of brown sugar by the time I was done. I think it sat in aluminum foil and the sauce for 1 to 2 hours before it got on the grill.

While slow cooking it, I used a mixture of Hoover sauce, brown sugar, and Jack Daniels as a baste to keep it moist. I think I cooked it for 30 - 40 minutes until medium rare to medium. If you go over medium, I think you loose the flavor of the meat.

Cut and hide, cause if your house is anything like the wooly swamp was Saturday night, You won’t have any left by the time you get done cutting it.
I swear, each slice was scoffed up as soon as I cut it.

Johnboy114 wrote:this look about right?? added some sweet and spicy tobasco to the rubb on the inside with the hoovers and added the bacon. dont forget to stuff it with hot sausage as welll.....mouth is watering now...gonna go cook another...

crackhead wrote:I was in the country meat packers in Richland (the butcher store just up from Jerry's on 49) a couple of weeks ago and they had it in gallon jugs.