Well now that that is settled.....lol

Last batch of "Back Strap" I cooked up on the grill was simple, easy, and awesome...... All I did was soak the back strap in ice water for a day before cooking. Then I sliced into 1 1/2 inch (roughly) slices. I wrapped them with Hill hickory smoked country bacon (the good thick kind) andslid them on shish kabob rod. I brushed them down with olive oil and simply salt and peppered them. Then I threw them on the grill off direct heat, and let them cook until the bacon was done not crispy. I did slid them closer to the fire once almost finished so I could brown the meat a tad, but not long.

I know there are a lot of different ways to do that, but I never tried it before and just threw it together. My wife and kids all informed me that it was definitely a keeper...lol