We decided to decrease our guinea flock before the winter, so butchered 3 yesterday when we did a batch of meat birds. Never had guinea before, so wasn't sure what to expect. Brined them since yesterday, put them on a spit over an open fire "bucket" we use to burn wood and have an outdoor fire. Turned for an hour, basting with olive oil with garlic and spices, and brown sugar near the end. Turned out extremely excellent. Very tender meat, nice flavor, wood fire added a lot I think. I can understand why restaurants use guineas sometimes as an "exotic" meat. It was very good. I sure hope our female guinea decides to lay some eggs next year so we can eat guinea more often!