What Do You Think?

[Troutman]

I’d use a STICK burner

[MBMorgan]

I'm not sure what wine goes with Rhino...

Something from the Rhine region, of course.

[ComfortablyNumb]

I think you'll have to kill it first, and the .22 ain't going to git her done.

[Timbo54]

Spatchrhino or butterflying would be ideal in a Imu wrapped in banana leaves. Simple seasoning with Dalmatian rub or BBBR should bring out true flavors after 24 plus hours of roasting. Those of you so inclined please post pics.

[jecucolo]

It taste like chicken so I would dry brine it, mix up 2000 tablespoon of flour, 2000 tablespoons of baking powder, 1000 teaspoons of table salt, mix it in a plastic bag ( I’d use the plastic bag mattress’s come in), shake off excess flour, use the vortex on your modified 22’ kettle, brush oil about half way through around hour 50 and then just sauce with good buffalo sauce. I know it’s rhino but as I said it taste like chicken and it will be fine.

[Dick Anderson]

Maybe if it was on sale

[Potkettleblack]

I'm sure Francis Malman has a plan. And a thing to tie it up by a campfire.

[Steve R.]

I'm imagining Ahumadora rigging up a rotisserie in preparation for an epic cooking class.