I was so impressed with the flavor of my  Maine Black Bear backstraps that I noted the recipe here. 

After vacuum sealing, I froze the meat for 3 weeks then thawed some for my early October dinner. Vacuum sealing the meat is key to quality meat. 

Backstrap Kabobs is a very easy meal to create. I basted the meat and vegetables with Kikkoman Roasted Garlic Teriyaki Marinade and Sauce. Now on skewers, I put the kabobs on my Traeger hickory smoker with the veggies and set the cooking temperature to 300ºF.  When the meat temp hits 160ºF via handheld temp. probe, the meat is done.

I wanted some char marks on the meat and veggies so I put them on my 400ºF Weber grill and basted with butter for a few minutes.

As a display below, I placed the meat and vegetables on a bed of basmati rice and drizzled more garlic roasted teriyaki sauce over the dish.

OMG soo delicious.

The smoked roasted meat was not tough, but had a chew to it. Meat flavor was excellent. I love this dish for its simplicity. 

Enjoy!