How to Grill Up Snake, Antelope and Ostrich
It’s okay if things got a little weird this past weekend. That’s what summer is for. Let’s run with
that for the next three months. Here are a few carnivorous options that lean to the exotic and the
zoological. They may or may not taste like chicken.
DEGREE OF DIFFICULTY: 1
Alligator, in Sausage Form
For starters, you may just want to keep things simple: let some other guys stuff sausages up with alligator,
foie gras and rattlesnake, while you just apply fire. Give Fatshorty’s, Arlington’s new sausage-and-beer
hall, a couple days’ notice, and they’ll prep a couple dozen uncooked links for you.
DEGREE OF DIFFICULTY: 2
Where the Boar and the Antelope Play
Yes, you could book a sporting safari in Africa, then worry about getting your trophies through customs. Or
you could just hit Society Fair, where they can get you free-range antelope and wild boar from ranches in
the Texas Hill Country. No surprise that Texas is involved in this.
DEGREE OF DIFFICULTY: 3
Snakes. It Had to Be Snakes.
Admit it: there’s an extra measure of satisfaction in grilling something that could have killed you. At
this new meat emporium up by American University, you can special order all kinds of exotic meats, including
python loin. We assume it’s right next to the python ribeye.
DEGREE OF DIFFICULTY: 4
Grilling the World’s Largest Bird
It’s a bird. With red meat. You’re intrigued. So call up this Del Ray purveyor of meats familiar and
unfamiliar and ask him to order you a few cuts of ostrich. Then figure out how to cook it. Step one: take
your head out of the sand.
DEGREE OF DIFFICULTY: 5
A Whole Pig. Good Luck.
Time for graduate-level work in meat and fire. Like with a whole pig, and either a spit or a really big
grill. This longtime butcher at Eastern Market will set you up with a whole suckling pig, or a grown-up
version. Your diploma’s in the mail.