My little brother shot a pig this weekend. Not big but good eatin size, about 60# lbs. I got the back straps in my fridge but don't know a great way to cookem. Last year I injected them with some marinade, sliced onion and bell peppers, put those on top and wraped them in foil and cooked them for a few hrs. They tasted good but were tough. So whats a great, easy way to cookem??? Thanks for the help.