I've only been once, but my host at the time was experienced. We shot mostly smaller ones (early in the season), and he cut the "loin" out--just filleted it out like a backstrap, one on each side of the backbone. I put mine on the grill (atop aluminum foil) and marinated it with garlic butter. It was delicious--the best I can come up with is it tasted somewhere between crab and lobster. Wish I'd known abot the wings then--I'd have cooked those too.