Slice it thin, soak it in a bowl of teriyaki for a couple of hours.
Get the grill up to 350 long enough for the grates to get good and hot.
Slap the backstrap on, use a brush to give them a coat of teriyaki, coat the first on the grill to the last, flip from the first brushed to the last, coat with teriyaki again and then pull off in the same order again, and chow down.
Its easy to over cook them, so you gotta be quick. If you do it right, you can almost cut it with a butter knife.
