Stuffed venison backstrap. For the stuffing i used cream cheese, mozzarella, chopped pickled jalapeños. Small tip, cut a “meat pocket” into the meat instead of butterflying it all the way open. Helps from it oozing everywhere. I seasoned with some salt pepper garlic and Kosmos Q honey killer bee inside and out. Then stuffed, wrapped with bacon and tied up. I put some Kosmos Q dirty bird seasoning on the outside for the color. Its going on the kettle grill indirect with apple wood from my orchard for smoke. Probably smoke at 275degrees or so