I love the little squid tubes including tentacles (the best part, am I right?) that we get from Dan at Soul Fish in Coolum. Caught locally, they are sweet and tender. Generally speaking, Squid needs to be cooked really quickly or really long and slow to stay tender. I was originally thinking that we would slow cook these in the red sauce, in the oven for a long period. However, the Sunday Brains Trust suggested that given the Squid's relatively thin diameter that we might be able to cook them on the BBQ quick enough to not make them tough but long enough to cook the pork stuffing through.