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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: How to roast a black bear
Hi Smoky, hows it going. I got your new book. there is very good info in it, thank you. My question today would be, a friend of mine gave me a chuck roast from a black bear. Have you ever done up a roast from one. I was wondering if maybe you would be so kind as to give me a few pointers on this? Any help would be greatly appreciated.
Thanks Smoky.
Hi Jeff,
Thanks for buying the book.
Black bear is one of the few game animals that has enough fat interspersed in the muscles to benefit by barbecuing. If it is a fat bear, I would cook it just like a Boston butt or a pork shoulder and for several hours until the meat is ready to fall apart. I would baste with the basting sauce at the top of page 244 but add to it 12 juniper berries crushed. If it is lean, I would roast it at 350° until the internal temp. reaches 160° and use the "Smoky's Legendary All-Purpose Rub" on page 239.
Just remember that bear meat may contain the little varmints that cause trichinosis, so keep your hands, knives and utensils clean after contact. This bacterium is killed at 137° so it is perfectly safe when cooked.
Let me know how it comes out.
Have fun,
Smoky
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