The season is very close and I still have more than half the meat (deer, antelope, elk, grouse) from last season.I'm thinking this season I'll keep some of the front quarters whole to smoke or grill for large gatherings of family and friends, most of whom do not hunt. Anyone ever smoke , grill, or roast a whole shoulder have some pointers, recipes, or links toward which you can point me? I guess I could ask the same about deer or antelope hams.