Barbecued Bear Food

BARBECUED BEAR

Steps:

• Trim all fat from bear steak and cut into 2-inch cubes.
• Sear meat on all sides with salt pork in a heavy fry pan.
• Place meat in casserole.
• Add rest of ingredients to fry pan and bring to a boil, stirring constantly.
• Pour sauce over meat in casserole.
• Cover and bake for at least 2 hours in a 325F oven, stirring occasionally until meat is tender.

BEER-BRINED BARBECUE CHICKEN

Steps:

• Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
• Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
• Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

RED MOUNTAIN BARBECUED BEAR

Steps:

• Mix all sauce ingredients except ketchup and Worcestershire sauce.
• Simmer 20 minutes, uncovered.
• Add ketchup and Worcestershire sauce and bring to a boil.
• Remove from heat.
• Place bear roast in oven at 325 degrees.
• Roast 3-4 hours or until tender.
• Baste frequently with sauce.