Really wasn't a condemnation, just turning up the volume to 11 to be funny and make a point--looks like the humor's gone now, though 
I tend to rub and smoke, and slow cook the tougher cuts of meat rather than something as succulent as the backstrap
Really didn't think you were condemning anyone. But more often than not, People are pretty adamant about how to cook the backstraps. Please don't take it as me yelling at you either. That's the unfortunate thing of forums. I'm just saying, nothing wrong with trying new things.
Got a brother who hasn't hunted the last few years and has venison getting freezer burn. Says he can't cook it right. The family doesn't care for it. To me, that's a waste. I don't mind folks asking for different methods and recipes, because then they're eating it. They're at least making an effort to cook it so they and their family enjoy it.
I don't get to do this very often. But since I had the chance, I did. Really wanted to make it into pastrami, but that's a lengthier process and just too busy right now to do it.
