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[Dave in Indiana]

httpss://lh6.googleusercontent.com/-z3j58njX58Q/USpJKceBR7I/AAAAAAAAJtU/EdAQPmCdIV4/s715/IMG_8379.jpghttpss://lh6.googleusercontent.com/-9PSB1oqCOE0/USpJKbJptcI/AAAAAAAAJtk/Ry0Z8w0hgwE/s715/IMG_8380.jpghttpss://lh3.googleusercontent.com/-rozWJySbM10/USpJKYcm30I/AAAAAAAAJtY/lAJapz4Hhew/s715/IMG_8384.jpghttpss://lh4.googleusercontent.com/-5cZpzZeF5LA/USpJKzZhMOI/AAAAAAAAJtg/dDRlKZYQ4N4/s715/IMG_8397.jpghttpss://lh3.googleusercontent.com/-J_8p3XfpFWE/USpJLOiIY-I/AAAAAAAAJto/i5k_vuVjdjE/s800/IMG_8400.jpghttpss://lh5.googleusercontent.com/-01-lZY-h8to/USpJLeykK4I/AAAAAAAAJt0/HiHg1OZkpac/s715/IMG_8422.jpgVenison backstrap, cleaned and all fat removedFresh spinach leavesSliced portobello mushroomsSliced Monterrey Jack cheeseSliced Vidalia onion, or sweet onionSliced bell pepperChopped cilantroBaconOlive oilBBQ Rub, such as Old WoodFire Grill KK's 10 BBQ RubToothpicksHickory, pecan, apple, oak, or mesquite wood or chunks