Throw It into the Fire: Exotic Barbecued Creatures

by Stacey Thompson

The barbecue method of cooking has been around since our ancestors discovered fire. It’s beautifully simple: throw a raw slab of meat/fish/poultry/anything else into the fire/embers/hot coals and come up with something tastier, albeit a little charred. Man also learned that by adding things to the raw meat, it would end up tasting even better.

It’s no big surprise that just about every culture has their own “way of the barbecue,” and their choice of foods to barbecue are just about as varied. The standard meaty fare for barbecue would normally be pork, beef, chicken, and fish (the non-weird looking kind), but there are definitely other things that can be thrown into the fire and eaten afterwards:

Rodents

We’re not talking about the ones that are infesting the sewers and warehouses, though (but I’m sure they can be prepared in a similar fashion). There are many species that have been traditionally caught and eaten: guinea pigs, capybaras, and rice-field rats, to name a few. For as long as they’re not subsisting on rubbish, this kind of meat is palatable. You just have to get past beyond how they look...

capybara (South America)

photo by Victor Englebert

rice-field rats (Vietnam)

talkvietnam.com

guinea pigs (Thailand)

natfinn.com

Offal

This might be a little more palatable for some, as most of these barbecued delights come from livestock animals, particularly pigs, cows, and chickens. It goes without saying that they must be washed very thoroughly (especially the intestines), and in most cases, they are blanched or even boiled for a time before they are even seasoned and grilled.

chicken intestines (Philippines)

pinoypi.tumblr.com

pig intestines (Philippines)

panlasangpinoy.com

lamb testicles

seriouseats.com

Reptiles and Amphibians

Meat from these slippery or scaly critters is actually pretty good. In most cases, the “tastes like chicken” theorem holds, and once the meat’s all butchered up and ready, it won’t make most people that squeamish (cutting off the heads might help). I don’t suggest hunting for your own unless you know what you’re doing (there are species of frogs and snakes that are poisonous, after all).

lizard (Nigeria)

thosewinklers.wordpress.com

Creepy-Crawlies

This will probably unsettle most of the readers since insects aren’t exactly mainstream eating in the Western world. Most of these creatures are clean enough to eat, though I get a little queasy when I remember that dung beetles are also consumed by humans. You’re going to need a strong stomach, coupled with a strong and flavorful beer if you want to try these delicacies for the first time.

grubs (Ecuador)

flickr.com/photos/ericandcarol

beetles (Laos)

trinitystreet.com

If you plan to prepare these for your backyard barbecue or tailgate party, be sure you get them from a clean, reputable source, you personally know how to prepare ‘em, and cook them thoroughly (in most cases, that would mean well done). Like I mentioned earlier, get some strong drinks to aid with digestion (and if you don’t agree with taste, you’ll need to wash it down), and it couldn’t hurt to bring an antacid or three. Otherwise, have fun and good eatin’!

About the Author
Stacey Thompson is a professional writer, marketer, entrepreneur, and a lover of weird little animals (but she doesn’t eat ‘em). She is based in San Diego, California, and works with many successful companies such as the Karl Strauss Brewing Company.