I got this idea from another recipe I saw and decided to make a few modifications and make it my own. Boy am I glad I did.

I took a piece of backstrap about 10" long and butterflied it. Then placed cheddar cheese, sliced jalepenos, garlic powder, cavendars, and La. Fish Fry cajun seasoning inside. I then closed it up and sealed with tooth picks.

Next I lightly coated the meat with olive oil and applied sea salt and fresh cracked black pepper.

Next I rolled it up in the lattice work of bacon shown in the photos, and secured the bacon with more tooth picks.

The whole comglomerate was then placed on a rottiserie and placed on the grill over a medium heat for about 35-40 minutes.

The end result was awesome. Makes it that much longer till deer season rolls around again.

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Looks good man. I usually cut my backstrap in small pieces kinda like stew meat but a lil smaller. I cut the seeds out of jalapenos and wrap the jalapeno, backstrap, and a dab of cream cheese in bacon. I stick em on a kebob stick wit bell pepper and onion and bbq em. That comes out awesome. I also do duck breast the same way.

That's a gas grill ain't it? I've heard about those

Looks good -- VERY GOOD!

I usually slice mine into inch and a half thick mini-filets and sear them over high heat, but I'm gonna have to give this a try. Maybe a different cheese -- like a gargonzola...

Haven't done the bacon thing, but try the butterflied backstrap the same way, but marinate it in some rasberry vinagrette salad dressing and add some walnuts & some dried cranberries, aka craisins. Adds a whole new dimension of flavor.

Gotta try the bacon.

Man -- 2 ways to cook back strap -- Chicken Fried or Grilled Med Rare like a Ribeye