For Luke: #zapcooking The "Bad Boy" Cat BBQ Skewers Prep Time: 2 hours (marinating time) Cook Time: 15 minutes Yields: 4-6 skewers Ingredients The Meat: 1 lb of cat meat (thigh or loin works best. Cut into 1-inch cubes) The Marinade: 1/2 cup Soy sauce (fermented black bean sauce if you can find it) 1/4 cup Honey or Molasses (for that sticky BBQ glaze) 2 tbsp Rice wine or Shaoxing wine 2 tbsp Chili paste (Sambal Oelek) 3 cloves Garlic (minced) 1 inch Ginger (grated or minced) 1 tsp Black pepper 1 tsp Five-spice powder 2 tbsp Vegetable oil Instructions The Prep: Get your meat and cut it into bite-sized cubes. Cat meat has a lower fat content than beef, so don't trim it too aggressively—just cut away the connective tissue. You want the meat to stay juicy. The Marination: In a large bowl, mix the soy sauce, honey/molasses, wine, chili paste, garlic, ginger, black pepper, and five-spice powder. Whisk it well until the honey is dissolved. Add the cat meat to the bowl and toss it until every piece is coated. Cover and let it sit in the fridge for at least 2 hours, preferably overnight. The longer it sits, the better it breaks down. The Skewer: If you're using bamboo skewers, soak them in water for 30 minutes so they don't burn. thread the cat meat onto the skewers, leaving a little space between pieces so heat can circulate. The Sear: Fire up your grill or a hot cast-iron skillet. Brush the grates with oil to prevent sticking. Grill the skewers over medium-high heat for about 3-4 minutes per side. You want a nice char on the outside to lock in the juices. The Glaze: During the last minute of cooking, brush the remaining marinade from the bowl onto the skewers. This creates that sticky, caramelized BBQ finish. Serve: Sprinkle with some chopped scallions and sesame seeds. Serve hot.