I have a neighbor that is bringing over a Big Island sheep backstrap this Sunday (I have no idea what the size of the BS will be). Having never cooked sheep, let alone sheep backstrap, I figured that I'd look to the Brethren for advice.
Grill or smoke? Inject or brine? Buttermilk soak to remove gaminess???
Any suggestions for a rookie mutton cooker is appreciated?
Crash - HIBarbeque.com