The Meathead Inside Me
There may be thousands of qualified pit masters out there capable of smoking their way through an animal’s ribcage or some other gnarly cut of meat, but I’ve narrowed down my advice-taking to just two sources: Meathead Goldwyn of the site amazingribs.com and the BBQ Pit Boys.
The biggest difference between these two ambassadors of outdoor cookery is that Amazingribs.com has more science and requires you to read, while the BBQ Pit Boys have a widely-followed YouTube channel and look like members of the band ZZ Top when they throw a few frogs on the grill. Also, I’m not sure that Meathead has ever cooked either a reptile or an amphibian. Having eaten alligator once (on Sanibel, an island within the boundaries of Florida that is nevertheless entirely bereft of strip malls), I can’t see myself ever seeking out one of these critters for my grill.
Of course, once you begin surfing the ‘net, you’re basically allowing your every move to be tracked by search engines and their evil advertising funders (“it’s part of the unwritten contract”). And so the internet, having observed me seeking countless recipes, has begun to direct me to online methods for cutting up live lobsters, rendering squid into sashimi in a less than five minutes, and so forth.
Soon to come: my suggestions for pairing frogs’ legs with Belgian Ales.