I have a few but here is my favorite.
Depends on how many people eating so I will do a serving of two.
From the backstrap take two pieces about 6" long and cut a slit in the center lengthwise so there is a whole in the backstrap running lengthwise.
Tie of one end with butcher twine.
Grade peeperjack cheese
Chop Bell peppers and mushrooms mix with cheese about a total of 1 cup worth for two backstraps.
Stuff the backstrap with mixture and tie of other end with butchers twine.
Rap and tie with butcher twine three pieces of backon per backstrap.
(Optional) soak in your favorite marinade. Sometime I do sometimes I Don't I use different ones never the same.
Heat barbyque on low if gas or 8-9: inches above charcoal and slow rost the straps. It should take about 40 minutes to cook and turn constantly to prevent flame up from the backon. (Do not close the lid or you will have some flaming backstraps)
Remove backon and butchers twin and serve with your favorite vegetable or potatoes. Also goes great with Pacifica beer.
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