Aint too many things better than fresh backstrap. Although that’s a little too rare for my taste, I do respect everybody’s opinions and preferences. One of the best meals I’ve ever had was when I was out camping one year with my dad and his 4 brothers (my uncles). We cooked some backstrap on an open campfire with Montreal steak seasoning. That’s all we used. That’s all it needed. That and some cold beer … we ate like kings that night. Just us in the woods. No one else around for 50 miles probably. Not a care in the world. One of my favorite memories with my dad.
Wow...did you just bring back some of my best memories!! My dad (RIP, Dad), used to cut a backstrap in half, put a stick cut from a tree near the campfire through it, and then hang it over the coals. He would tell stories while brushing butter and garlic salt over the BS as it cooked. Then at the very end he would brush a little soy sauce over it and pull the BS down into the fire to crisp the outside. Oh my goodness. I'm sure having millions of dollars is awesome, but those are experiences money cannnot buy. Lord I miss him.
I could sit and listen to u….WADDY….. talk all day long. Everything u say comes from straight from the heart. The truth and pure spiritual meanings. Ive watched u since i was a kid and u are a true wise feller. Awesome brother.
your doing it right ! love your show and Blake being from our state 65 years young and cannot wait from year to year to hunt and fish with friends and family .. keep up the good work tat God as provided!!
I have watched you guys for almost 18 years. I was homebound for the first 6 years after my on-the-job accident. Watching shows on the outdoor channel gave me the feeling of being out there with all of you guys on Realtree with Jim Jordan, Jackie Bushman, T bone, you, Nick, and I could go on and on. You guys made my life so much better focused. Thank you for 18 years of being outdoors even when I could not be. God Bless
Hell yes that's life.. I'm going in 65 just had a big ole backstrap off a nice KY doe last night.. God is good we just have to open our eyes and look at what he put here for us to enjoy.. DEER IT'S WHATS FOR SUPPER.
Idk these noises chefs make! ❤ people do not know about the food in the backyard.. much love brother! Subscribed and following. Let's continue to show other countries we're not all mentally ill and raised wrong!
Love this video!!! I just sat down with a plate of fresh grilled venison and decided to watch a hunting video this was the first video that I saw. I've been following you for years and you all just keep getting better. Love your humor and your love of the outdoors and the simple life. I just processed my 67th deer and have eaten my share of every one of them. It doesn't get any better than hunting it, taking it, processing it and enjoying it at the dinner table. I think I have a little Montreal Seasoning left in the cabinet, it's good stuff. Also agree with you on the ExMark mowers, we've got 2 of them and they've been going strong for a long time. We love them. Keep up the great videos, we'll be watching here in Kentucky.
I really enjoy the content and character of your videos. Raw, real, genuine people enjoying the great outdoors. I’m a huge deer hunter and have been blessed to pass it on to my boys who are 10 & 9. They love the outdoors and beg me to cook venison weekly, we have to harvest at least 6 per year to keep them supplied. They’ve killed 3 so far this year. I’ve Been watching Waddy since his early days at Real Tree and have learned so much. Not just about deer but Turkey as well. Would be a dream to hunt with him. He’s such a cool dude, always happy/smiling/positive. Keep up the good work 💪
That’s pretty much the exact way I ever cooked deer and elk for my wife for the first time since she was afraid to try it. Now her and the kids move it. You’re right simple sometimes is the best!!
I’ve never soaked my venison in ice water or salt brine. We literally eat it few times a week at my house for years. We love it. My wife and myself will eat 3-4 deer a year ourselves
I've found it makes quite the difference. My wife and I eat two deer a year (albeit they're 200-300 pound on the hoof Canadian deer) and the salt brine for at least an hour has been a game changer over the last few years.
@@-Ben. Not sure what you guys are trying to do with it but we love the flavor of venison. We have zero issues eating it the way we do as long as we age the meat properly. A lot of people don’t like the gaminess of venison we actually love it and prefer it
@@jayonez137 It just pulls out excess blood that can give it an iron taste and even more important it seasons it all the way through vs having to season heavy on the outside. Doesn't hide the flavour or anything, worth a shot if you've never tried it imo.
I look forward to fresh venison heart every year. I even got my 13 year old son into eating it this past season. For us it’s not about trophies but venison to us in various ways. Keep up the good work.
Shot my first deer about a fortnight ago with my recurve bow. Just got the meat back from a friend who butchered her for me and I cooked the backstrap just like this (I too love the montreal steak seasonings)- it was awesome.
Blackstrap 🤤🤤🤤 We don’t even Do the salt thing to each is there own ! Just find you some good old chupacabra seasoning particularly the steak seasoning give it a good bath and throw it on the pit.
I'm glad y'all figured out lighter fluid works to start a fire. I guess that old saying "Two heads are better than one" is true. Lol! Looks good!! Enjoyed the video.
Salt and pepper is all venison really needs. And to agree backstrap is king for me. Although i cook it in the smoker sometimes instead of hot and fast. About 30 minutes at 225 in the offset then finish with a quick hot sear. Delicious
Oil, butter, garlic. That’s all you need! If it was shot good and processed or iced quickly! Old deer, young deer, It doesn’t make much difference. It’s all about how the deer was shot, did the guts stay away? Did it get cooled down quickly after the shot? Looks great brother! Don’t overdo it! COOK AND EAT IT!
I love it when you had that first bite and it was so good that it inspired you to belt out a song I have done that too part of it is due to the expectation of the finished product and then the actual success of cooking it just right,,, so
Try out KILLER HOGS steak rub on the backstrap on a deer .. buy one at Academy the rub section .. it don't matter if you use little or over season it but BOI it close to a New York steak from a local grocery store with flavor ..
I played cat n mouse with a buck last week during Georgia muzzleloader season. But 3rd time was a charm and I'm gonna try me some Montreal this weekend. Thanks!
Mouth watering!! Can’t wait to get back in the stand. Great videos Michael. Simple and very informational. Too many people make videos about cooking venison more complicated than necessary. It scares people away from processing and preparing their own meat. Keep the great content coming and I will keep watching.
Have ya ever slow simmered back straps in zesty Italian dressing? It’s delicious! Especially with butter buiscuits, corn,green beans and mashed potatoes!
Ohio guy here went to Michigan has my first venison and pancakes worth a shot ! Cook meat in drakes mix very good combination don’t see it here in Ohio but awesome way to enjoy a harvest
One of my very favorites ways to cook backstrap. From time to time, I will soak in pineapple juice, orange juice and brown sugar for a couple of hours, then grill.
I appreciate how genuine you are Michael. It’s one of the main reason I’ve followed you since your early days at Realtree.
THIS!!
Exactly . . . Michael, you make it and keep it simple and real everytime, thanks so much for just being you.
I used to hate on this dude. Now that I’m older I have a bit more respect.
Aint too many things better than fresh backstrap. Although that’s a little too rare for my taste, I do respect everybody’s opinions and preferences. One of the best meals I’ve ever had was when I was out camping one year with my dad and his 4 brothers (my uncles). We cooked some backstrap on an open campfire with Montreal steak seasoning. That’s all we used. That’s all it needed. That and some cold beer … we ate like kings that night. Just us in the woods. No one else around for 50 miles probably. Not a care in the world. One of my favorite memories with my dad.
Montreal seasoning is so good but you can easily over season with it.
Wow...did you just bring back some of my best memories!! My dad (RIP, Dad), used to cut a backstrap in half, put a stick cut from a tree near the campfire through it, and then hang it over the coals. He would tell stories while brushing butter and garlic salt over the BS as it cooked. Then at the very end he would brush a little soy sauce over it and pull the BS down into the fire to crisp the outside. Oh my goodness. I'm sure having millions of dollars is awesome, but those are experiences money cannnot buy. Lord I miss him.
I was thinking not quite rare enough on the first one off the grill. Just had some blackstrap fajitas for dinner. Nothing better!!
Cap
I could sit and listen to u….WADDY….. talk all day long. Everything u say comes from straight from the heart. The truth and pure spiritual meanings. Ive watched u since i was a kid and u are a true wise feller. Awesome brother.
I love that you always incorporate the word of God into everything. I can tell you have the Holy Spirit in you. Thank you Micheal. Happy hunting.
Short, sweet and to the point. Love it. Simple. Nothing wrong with it. Love what this team does.
I love it! Blake Shelton hunting with Mike Waddell and Blake looks like he wandered out of a Wal-mart camo aisle! 😀😀😀😀 Real down-to-earth people.
your doing it right ! love your show and Blake being from our state 65 years young and cannot wait from year to year to hunt and fish with friends and family .. keep up the good work tat God as provided!!
Blake and Waddy what a pair !! GOD bless you both
I have watched you guys for almost 18 years. I was homebound for the first 6 years after my on-the-job accident. Watching shows on the outdoor channel gave me the feeling of being out there with all of you guys on Realtree with Jim Jordan, Jackie Bushman, T bone, you, Nick, and I could go on and on. You guys made my life so much better focused. Thank you for 18 years of being outdoors even when I could not be. God Bless
Awesome that you enjoy that Oklahoma deer 🦌 meat. I’m deer hunting and watching it & it’s my state, thanks 😊
Thanks for giving God the glory.
LOOKS AMAZING MIKE. I'm a old soul and wish we could go back to good old days. I remember growing up watching you and Bill Jordan and Jackie bushman
That's it simple Great job on the Grill
When you did the ESPN noise I lost it! 🤣🤣 "they wouldn't believe it!"
That’s how we roll in the country fresh meat from the woods to the table. Thanks for sharing.
Looks fantastic! I could watch your videos everyday because you're genuine and passionate about "Gods renewable resources" . Amen brother!
My boy Travis (RIP) was the best deer meat cook i’ve ever seen. regardless of if we shot it 2 hours ago or out of the freezer
Hell yes that's life.. I'm going in 65 just had a big ole backstrap off a nice KY doe last night.. God is good we just have to open our eyes and look at what he put here for us to enjoy.. DEER IT'S WHATS FOR SUPPER.
Cool to see Waddel and Blake together again, seems like it’s been awhile. Bet that was a fun camp.
Tried this exact recipe, and it was amazing. I want do it any other way from now on!!!! THANKS!!!
Now that's what it's all about right there! Good eating!
Idk these noises chefs make! ❤ people do not know about the food in the backyard.. much love brother! Subscribed and following. Let's continue to show other countries we're not all mentally ill and raised wrong!
I have been watching your videos since a little boy you spirit of the hunt is with me every hunt i go on its been a pleasure
My kind of people, man! Just good ol down home good folk.
That looks awesome.
You are one person I've always wanted to meet and talk deer huntin about grew up watching u and Dan Fitzgerald
Love your show ,I'm originally from south Africa been in America 27yrs but still miss good old African deer meat as well
Those backstraps looked very tasty you did a great gob LIL BEAR
Damn it boy!!!!!!!! All I can say is YUMMMMMMMMMMMMM!
I find it taste even better when you cook and eat it outside 🙂
Country Boys Can Survive man that looks good Michael
Love the shows like this. Behind the scenes less structure and just having a good time! Keep em comin Waddy 👊
lOVE OUR oKLAHOMA Deer!! Glad you got to enjoy "Gods Country"
Nothing better than celebrating the freezer filling experience with your buddies. Back straps on the open fire.
YOU ALL ARE ALWAYS THE BEST. PRAYING FOR T-BONE.
Love this video!!! I just sat down with a plate of fresh grilled venison and decided to watch a hunting video this was the first video that I saw. I've been following you for years and you all just keep getting better. Love your humor and your love of the outdoors and the simple life. I just processed my 67th deer and have eaten my share of every one of them. It doesn't get any better than hunting it, taking it, processing it and enjoying it at the dinner table. I think I have a little Montreal Seasoning left in the cabinet, it's good stuff. Also agree with you on the ExMark mowers, we've got 2 of them and they've been going strong for a long time. We love them. Keep up the great videos, we'll be watching here in Kentucky.
I really enjoy the content and character of your videos. Raw, real, genuine people enjoying the great outdoors. I’m a huge deer hunter and have been blessed to pass it on to my boys who are 10 & 9. They love the outdoors and beg me to cook venison weekly, we have to harvest at least 6 per year to keep them supplied. They’ve killed 3 so far this year. I’ve Been watching Waddy since his early days at Real Tree and have learned so much. Not just about deer but Turkey as well. Would be a dream to hunt with him. He’s such a cool dude, always happy/smiling/positive. Keep up the good work 💪
That’s pretty much the exact way I ever cooked deer and elk for my wife for the first time since she was afraid to try it. Now her and the kids move it. You’re right simple sometimes is the best!!
I love backstrap.
Backstrap is it!!! Simple is the only way!!! In life and in preparing your back strap 👍🏻👍🏻👍🏻
I’ve never soaked my venison in ice water or salt brine.
We literally eat it few times a week at my house for years.
We love it.
My wife and myself will eat 3-4 deer a year ourselves
I've found it makes quite the difference. My wife and I eat two deer a year (albeit they're 200-300 pound on the hoof Canadian deer) and the salt brine for at least an hour has been a game changer over the last few years.
@@-Ben.
Not sure what you guys are trying to do with it but we love the flavor of venison. We have zero issues eating it the way we do as long as we age the meat properly. A lot of people don’t like the gaminess of venison we actually love it and prefer it
@@jayonez137 It just pulls out excess blood that can give it an iron taste and even more important it seasons it all the way through vs having to season heavy on the outside. Doesn't hide the flavour or anything, worth a shot if you've never tried it imo.
You wouldn’t soak a ribeye in brine. Backstrap doesn’t need it. Just trim and cook rare. It don’t get much better than that!!
@@clinte9897 Exactly my point
Simple but delicious , nothing fancy
Scarfing down some crappie fillets while watching you cook. This could be a surf n turf opportunity.
Whoo lawd that’s better than the grand ol opry right there
I look forward to fresh venison heart every year. I even got my 13 year old son into eating it this past season. For us it’s not about trophies but venison to us in various ways. Keep up the good work.
Tried it tonight with fresh back straps.. absolutely delicious 😋
Injoy your videos keep them coming from Robert carawan in little river sc hitting deer stand in the morning
Great simple video Mikey Thanks for being you
We feasted on my first deer ever last night on this recipe. It was amazing. Even my mother-in-law loved it and told me so.
Talk about a Hell of a Huntin camp with Waddy and Blake. Man that would be awesome!!!
thank you for this simple recipe of cooking backstrap. I'm grilling some up tonight. And thanks Blake for the cameo. You guys are the best!!!!!
Salt pepper and gotta have some garlick. Absolutely delicious!
Love it brother, got me some fresh doe backstrap in the fridge right now waiting for tonight.
Waddy - making America great again one backstrap at a time
Very much appreciated on the video. Love some venison meat in everyway. Great recipe as well. Thanks for all that you and the boys do!!!
Its great to see you and Blake hunting again
I must be one with micheal waddell.!! Backstrap is my favorite and new york strip is my favorite.!!
Finally convinced my wife to try the back straps. It was a big win. I think we may have convinced her to try more wild foods.
One of the most down to earth guy out there!
Thank you, first time I’ll prepare deer 🦌. Meat, from Texas!!! Happy New year!!🎉
well son, you went and got old! So did I. I remember when you were young. keep up the good work.
Salt pepper garlic simple
I agree a thousand percent. That is exactly how I cook backstrap. I add garlic though.
Keep up the good work brothers. I really enjoy your content.
Shot my first deer about a fortnight ago with my recurve bow. Just got the meat back from a friend who butchered her for me and I cooked the backstrap just like this (I too love the montreal steak seasonings)- it was awesome.
MAN, THAT MEAT LOOKS SO GOOD. MY BROTHER JUST GOT A DOE YESTERDAY, BUT HE IS IN ANOTHER STATE. MY MOUTH IS WATERING.
Blackstrap 🤤🤤🤤 We don’t even Do the salt thing to each is there own ! Just find you some good old chupacabra seasoning particularly the steak seasoning give it a good bath and throw it on the pit.
Love it!
I'm glad y'all figured out lighter fluid works to start a fire. I guess that old saying "Two heads are better than one" is true. Lol! Looks good!! Enjoyed the video.
Going to make this for lunch today
Corn fed doe Strap is amazing
Salt and pepper is all venison really needs. And to agree backstrap is king for me. Although i cook it in the smoker sometimes instead of hot and fast. About 30 minutes at 225 in the offset then finish with a quick hot sear. Delicious
This is how I like to cook! Daily. So Appreciate this…
Awesome video keep them coming 🦌
Gonna try this tonight!! Looks simple and delicious! Hey from blue ridge ga 😊
Montreal steak seasoning is the 🐐 of steak seasonings.
Looks fantastic! Getting ready to work a few up today here in Missouri! You making me hungry 🤤
The heart is hands down the best meat on the deer
Im late to this but love your style man. Thanks for the content!
Love me some deer meat. Can’t wait to cook some up this year
Yes more food videos!!!!
Thanks for sharing!! I’ve been a fan of yours since the early days . We eat a lot of wild game and always open to new ways of cooking it !!
I'll have to try that, sure looks good and yes simple
Oil, butter, garlic. That’s all you need! If it was shot good and processed or iced quickly! Old deer, young deer, It doesn’t make much difference. It’s all about how the deer was shot, did the guts stay away? Did it get cooled down quickly after the shot? Looks great brother! Don’t overdo it! COOK AND EAT IT!
good eating right there..most folks will never know.
First time I’ve wasted a Bine Collector video and Blake Shelton is just casually in the video 😂 love it
Living the life. That’s what’s up man, I can’t wait to make my own deer on the grill
I love it
when you had that first bite and it was so good that it inspired you to belt out a song
I have done that too
part of it is due to the expectation of the finished product and then the actual success of cooking it just right,,,
so
Michael that looks awesome!
Try out KILLER HOGS steak rub on the backstrap on a deer .. buy one at Academy the rub section .. it don't matter if you use little or over season it but BOI it close to a New York steak from a local grocery store with flavor ..
I played cat n mouse with a buck last week during Georgia muzzleloader season. But 3rd time was a charm and I'm gonna try me some Montreal this weekend. Thanks!
Happy hunting!
My exmark is a 2007 and it is still mowing like a champ! Enjoyed the video, now I need to intercept some venison!
Blake rocking that bed head at dinner time🤣🤣
He probably had a hat on.
Mouth watering!! Can’t wait to get back in the stand. Great videos Michael. Simple and very informational. Too many people make videos about cooking venison more complicated than necessary. It scares people away from processing and preparing their own meat. Keep the great content coming and I will keep watching.
Hey Michael next time cover them in a little light layer and that will hold your seasoning a bit better thanks for showing looks amazing
After watching this Micheal, I had to go to the freezer and get a pack of backstraps out. Thanks theh are delicious
Have ya ever slow simmered back straps in zesty Italian dressing? It’s delicious! Especially with butter buiscuits, corn,green beans and mashed potatoes!
Nothing better than fresh backstraps at deer camp!
Ohio guy here went to Michigan has my first venison and pancakes worth a shot ! Cook meat in drakes mix very good combination don’t see it here in Ohio but awesome way to enjoy a harvest
They are the best
One of my very favorites ways to cook backstrap. From time to time, I will soak in pineapple juice, orange juice and brown sugar for a couple of hours, then grill.