Well is that time of year hear in the deep south to grab a high power rifle and go out and gun down some poor herbavore. Well the deed is done and the meat is in the freezer. About a 100 lb and the whole rear quarter should fit on my medium egg. Now how do I cook this thing? Any suggestions on time/heat and spices? I also got the frount shoulders and tender loins to burn so any sugestions on them? Will do the hind quarter first of next week. Normaly we cut it in steaks and fry but the Egg should do this up good. Thanks
