Well I had to do something to get that spider taste outta my mouth. I smoked a Kentucky doe backstrap with competition blend pellets along with a custom spice mix. I actually marinated it in bacon grease too. Brought backstrap to 135 IT then wrapped in foil turned smoker off and let it slowly cool down. I made these sandwiches with part of the strap. Onion rolls, Dukes Mayo(you sick Miracle Whip folks need not apply) salt, cracked pepper, provolone and baby swiss toasted. I can't even express how good these are.