Larry Noah wrote:

> On Wed, 15 Dec 2004 12:18:29 -0600, Piedmont > wrote:
>
>
>>Bubba wrote:

snip
>>According to the Joy of Cooking 1981 edition, Bard it, which is,
>>completely cover the venison with a 1/4 inch layer of salt pork or
>>bacon, use pieces about 3 1/3 inch square, use string to secure the fat.
>
>
> That is the way I have done turkey on the Weber kettle for years.
>
>
> Larry Noah

Do you "bard" just the breast? or the whole bird?
--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw
(AMWILCOMPORIUMNET) (@ between L&C, dot between M&N)