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ah well, I had the times and notes for each meat in a table, and that didn't post. I don't think that's too confusing. First time is time on, second is time off.

Solstice 2007 After trucking around trying to assemble everything, I came up with the following: a 21 pound hog leg, bone in, skin on. an 8.2 pound bison brisket Two, 3-4 or so pound bison hump roasts goat shoulder roast goat leg roast 2 racks of goat ribs 4 racks of back ribs 6 racks...

Anyone know when bison season is in WA state? I just realized I never posted the writeup of the solstice. I was waiting for the pictures to be posted, but that took a while, then they didn't stay up that long. coming up

Sean: I have two suggestions that haven't been mentioned here. the first is brining. http://www.virtualweberbullet.com/brining.html Brine one and do one unbrined and run them side by side and see which is jucier. If you need a good brining container, Cash N Carry sells great food grade tubs...

Sorry, guys, I should have posted that in grilling. I thought I was in that forum, but I'm an idiot. I'd also like to say that I ate some of it raw, and I seriously have to try bison carpaccio.

Flank is one of my favorites to grill when I have folks over for boxing, so when I was putting in a big exotic meat order, I wanted to throw one in the order. They were out of flank, and the people there recommended that I go with skirt, suggesting a little more marinade time on a recipe they...

I've got an EZ-que question: In this picture from their website, http://www.ezqueinc.com/IM001580.JPG Is that contraption that they are using to hold the coals at the side of the charcoal grate commercially available? thanks, Shamus

Update: The party's less than a week away. When I started this new job, I told them I needed the 14th and 15th off to prep. Plus I have people flying in for the party. I have received my order from elkusa.com They have excellent customer service. On the website they have bison briskets...

thanks for the additional information. I think I'll have better luck with finding suet than quality lard. If anyone has an online source for quality lard/suet, please let me know, as it would be a lot easier for me to do it that way than even to bus to a butcher shop. I'm only going to...

Thanks for the advice, K Kruger. I'm guessing that it's unlikely that the few butchers left in the seattle area will make their own lard. If I can't find butcher made lard, is it preferable to use store bought or to try to put chunks of beef fat into a larding needle. This will be my first...

I think the earliest I ever got up was 4AM, for last year's superbowl lamb. I like to allow around an hour for coming to temp and final meat prep and pounding coffee. I've stayed up all night on several occasions. But that was when I was borrowing a friend's char broil side box smoker. That...

I still haven't smoked with lump. I have only grilled with it once, when I brought the brinkmann POS smoker rigged with a yard sale rotisserie to a friend's house and he cooks with the lump. I didn't realize how hot it got, and almost ruined a very nice rib roast. I bet the extra heat would...

Sorry to take over a year to respond. I lost my smoking notebook, so I'll have to go from my admittedly poor memory. The temp was 200-225 most of the night. I had the goal of serving at halftime and staggered the meat additions. Then I thought that it would be easier on me if I staggered...

Each year, I throw a party for a few hundred of my closest friends, featuring homebrew and smoked meats. Last year, I kept it pretty simple and just did pork butt and goat. I want to go back to more exotics this year. I'm borrowing a couple of extra bullets, so I'll be running three. I had...

I have half a lamb in the fridge, and am about to start this weekend's experiment in smoking. I have purchased lamb carcass from the halal guys before, but in the past, I've braised the ribs and shank for a stew/curry and only smoked the leg. The halal guys usually sell stuff that's yearling...

I cook a lot of goat on my bullet. I buy it at a halal butcher, and they'll only sell you a half or whole goat. It's usually frozen, but they occasionally have fresh. A whole goat carcass runs around 20-25 pounds there. I have them cut the half-goat into thirds-- the leg, the ribs, and the...

For my solstice party this year, a friend brought in some camel meat. he's in mineappolis and they have enough somalis there that camel can be had at the halal butcher. I did a big web search on it, and the best advice I could find was that one should treat it like brisket. It didn't say...