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If your talking inside loins. Butter some garlic and salt and pepper on a cast iron skillet. If you mean the back straps, I leave them whole but cut in half. Marinate them and grill them.
 

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lotta folks call those Candlelights too...just sayin. I like em sliced thin and quickly sauteed with some butter, onion, garlic and salt n pepper.
 

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Never heard them called preacher meat or Candlelights...

We always called them the "Fish"

and we always pulled them out right before skinning and Mom cooked them up....she took flour and added salt and pepper and cut into small pieces then rolled in the flour and then cooked in butter and we ate them after skinning...

NOW adays, I let them right were they are and cut Chops out of the whole thing...unless my wife wants them to cook right away....Mini T-bones and Porterhouses.... they are nice when cooked on a BBQ Grill!
 
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