Sorry mate, forgot to respond.
1. Buy em long cut, so they are big, thick fukkas.
2. Boil for 10mins max frist, but under boiling point, not bubbling like crazy.
3. Start BBQ, warm it up, lid down, 1/3 heat, I do it on charcoal, but gas works also.
4. Dry the water, paper towel will suck the water out.
5. Rub olive oil onto them and sprinkle with herbs.
6. Brush both sides with marinate, BBQ sauce, mixed with beer and red wine.
7. Put em on the grill, lid down, flip and brush marinate every 7-10 minutes, can take 1/2 hour to cook.
Trick is to do it slow, with lid closed, not burned, slice a piece off to see color inside, soft pink in the middle is perfect.
Hit the flames with beer if they flare up, but try to keep the beer away from the meat, brush marinate every time you open the lid.
And most important, gotta have a stubby in your hand throughout the whole process.