Hindquarter of a bear, about 12 lb.
Brown sugar
Vinegar
BBQ sauce
Onions
Salt and pepper

Marinate in brown sugar and vinegar for several hours. Split in half. Wrap 1/2 in foil with barbecue sauce and onions, the other half with salt and pepper and onions. Roast for 3 hours over a hardwood fire, not charcoal, easing in a little more hardwood when you need it. The fire should be hot enough that the foil turns brown as it roasts and you can hear the juices bubbling inside.