Brown Sugar and Bourbon Straps
Ingredients:
Back strap
Few jalepenos
Onion
Cream cheese
Garlic powder (not salt)
Pepper jack cheese
Bacon
Marinade (your choice)
Found this recipe on another forum awhile back. It’s by far the easiest and best tasting I’ve come across so far. I only changed the marinade from the original recipe to make it better for my tastes.
Works better when your backstrap is butterfly cut. After its completely defrosted, tenderize your straps with a mallet and meat tenderizer salt if needed. You’re basically wanting to flatten it to loosen the fibers a bit to make it more tender. Also helps making smaller cuts of strap larger to hold the ingredients.
Marinade your straps with your favorite marinade. I use Mccormick’s brown sugar and bourbon. It gives it a great taste. I use about half the packet and marinade for about 6 hours.
Cut jalepenos into slithers, as well as the onions. Make it as hot as you want by leaving seeds in it, or removing them from the jalepenos completely.
Open up the straps, and on half of it put a slither or two of onion, jalepeno, some cream cheese, and some sprinkles of garlic powder.
Wrap with bacon and use a toothpick to keep together. Place straps with ingredients facing up on the grill, and cook for about 20-25 minutes, or until the bacon is done.
Place small pieces of pepper jack on top and cook for about another 5 minutes.
Don’t forget to take out toothpick, and enjoy!!
