How in the world do I get myself into these messes?
A men's community service group I belong to is sponsoring a 'Wild Game Night' in an effort to attract new members. There will be turkey, rabbit, raccoon, squirrel and deer prepared every way imaginable. There will even be alligator.
One of the guys commented that it would be good if someone brought some bear meat. A friend of my wife volunteered a bear shoulder that her cousin had in the freezer. Of course my wife took it - and here I am contemplating how to prepare the bear shoulder is such a way that it would be edible.
I would like to cook it on the egg. My first inclination is to put Bad Byron's on it and cook it low and slow like a pork butt. I have a lot of questions though. First, what internal temp is considered done for bear meat? Second, how will it take smoke - nicely like pork or way easy to overdo - like poultry? Third, can I expect it to taste good, a little gamey or just plain bad? Does anybody have any honest experience cooking bear meat? Especially on a BGE? I would really welcome your input here guys and gals.