Hmm! Never tried no cayuse; always heard it was really tough. Must have been the way it was done up. Of course, I heard the same thing about bear meat, but I have partaken of two bear roasts that were about a succulent as anything I ever did eat.
Say, Capt., your taste and mine are ridin' the same horse. Your description of what you use to marinade and baste could'a been writ down from a'watchin' me set out a cookin' session. I do tend to experiment a lot, though, and am always addin' or deleting something, just to see what it will taste like. But, the basics stay pretty much the same all the time; I don't use a recipe, though, just some of this and some of that, so it is always a bit different from one time to the next.