I've got a big charcoal grill, a barbecue pit and a smoker going - couple of dodo's in the smoker and a full gross of passenger pigeons; I'm smoking them over a mix of apple and cherry; moistened with Calvados.

The barbecue coals are ready, but I can't decide whether to do the iguanadon loin roast in the pit or slice it into medallions and grill them.

What do you think?