Show up with one of these at your next BBQ, and your Brazilian model girlfriend won't be the only thing you're bringing that's exotic.
Where to Get Them: Butcher Shop Market, Dorchester
How to Devour Them: You'll want your king cobra deboned and prepped as thick fillets, or
even as one whole snake laid across the grill. Spice them up with cayenne pepper and pair with tequila
shots, or dice them up and make "cobra cakes." Take that, Maryland.
Where to Get It: The Meat House, Arlington
How to Devour It: Affectionately known as a "capon," a castrated rooster produces darker,
more juicy and flavorful meat than normal chickens thanks to extra fat that develops around the breasts,
legs and wings after being "snipped." Grill it, slather it in BBQ sauce and wash it down with an ice cold
beer. Pour a little out for the brave bird's sacrifice.
Where to Get It: Savenor's Market, Boston
How to Devour It: The whole or half iguanas at Savenor's make perfect (if unorthodox)
kebabs—the meat tastes a bit like pork—or you can grill them and eat them like large fillets. The skin
will slide off during the grilling process... What you do with it is up to you, but we hear they make a nice
wallet.
Where to Get Them: The Meat House, Arlington
How to Devour Them: Similar to ostriches, emus have lean red meat that's low in fat, high
in protein and completely delicious. (So it's great for your beach body.) Grill it over an open flame at
your next poolside soiree and enjoy it with a hearty stout or three. (Note: three hearty stouts... not as
good for your beach body.)
Where to Get Them: Savenor's Market, Boston
How to Devour Them: Savenor's will cut them St. Louis-style for you (which means more meat
on the bone), or if you really want something unusual, have them strip the meat off the bone and roll it
into a seasoned kangaroo loin. This is how Sam Worthington grills, we promise you.
