t'heck with it. I decided to braise the iguanadon and make it into pulled meat sandwiches. The Passenger Pigeons are nicely smopked - I'm chilliing them down in the cooler - they will do nicely sliced very thinly.

There's a pair of aurochs in the barbecue pit; But I decided to do them in the ground oven style - so we should be able to dig up the covering sometime about noonish tomorrow and feast.

Grill is still going - lots of marinated veggies in the coolers next to it ready to go on. It's cook your own!