3-5 lb elk tenderloin or deer backstop approx. 10 – 12 inches long

4 bacon slices, cut in half vertically

  • jalapeño peppers seeded and cut in lengthwise strips

1 can sliced water chestnuts

1 8 oz. cream cheese

1 TBPS olive oil

Pit Boss Rub

Pre-heat grill to 400°

  1. Cut the meat horizontally in the middle stopping before severing the two halves. (a butterfly cut). Tenderize both sides of the meat with Pit Boss Rub and Pit Boss Smoked Salt and Pepper.
  2. Lay 7 – 8 slices of thick bacon side by side. Place meat horizontally on bacon. (You will later be wrapping bacon around roll of meat.)
  3. Mix cream cheese and water chestnuts. Spread over meat. Layer peppers on cheese mixture.
  4. Fold meat together forming a roll. Wrap bacon around the meat.
  5. Grill 20 – 25 minutes or until desired doneness.
  6. Let rest 5 minutes. Slice in a diagonal strip. Put meat on serving tray.