Skin-off duck breast
Why to grill it: Pan-seared (and oven-finished) duck is commonplace in a nice restaurant, but open flame lets you cook the skin and breast to separate states of meaty perfection.
How to do it: Because the skin and fat are going to take much longer to render than the breast will take to cook, separate them entirely from the meat and give them a head start on the flame. Once the skin crisps up, start on the breast, giving it a few minutes on each side. Then lay the skin right on top when you serve it.
Why to grill it: We can’t personally vouch for this because we didn’t have a squirrel handy. But because LaFrieda is an absolute meat obsessive, his recommendations for crazy grill stuff knew no bounds. Grilling up a whole squirrel is apparently one of his favorite summer meals.
How to do it: Again, this is a wild animal here, so you’ll need to seek some advice on prepping the meat. But once you’re ready, it can be grilled whole right on the grates, or you can rig up a rotisserie spit over the coals.