I have seen many people say Barbary sheep is inedible, but I think that is completely false. Here’s what I do to make them taste fantastic.
I leave the tenderloins whole. The backstrap I cut into 5-6 inch sections. Trim off any fascia. Put them into a large bowl and completely cover with Coca Cola. Soak for a few hours. Remove and pat dry. Lather with avocado oil. Season with salt, pepper, garlic powder, and cumin. Let it sit while getting your charcoal grill going.
I add two chucks of mesquite wood to my charcoal for some extra smoke flavor.
Grill until 130 internal. Flip regularly. The thick cuts of backstrap allow for a nice crust to form without overcooking the inside.
Rest for 5-10 minutes then slice.
I leave the tenderloins whole. The backstrap I cut into 5-6 inch sections. Trim off any fascia. Put them into a large bowl and completely cover with Coca Cola. Soak for a few hours. Remove and pat dry. Lather with avocado oil. Season with salt, pepper, garlic powder, and cumin. Let it sit while getting your charcoal grill going.
I add two chucks of mesquite wood to my charcoal for some extra smoke flavor.
Grill until 130 internal. Flip regularly. The thick cuts of backstrap allow for a nice crust to form without overcooking the inside.
Rest for 5-10 minutes then slice.
