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I recommend rat-on-a-stick prepared like this:
Take one large sewer rat. Skin it. Remove entrails and head, unless you're planning on carving the rat tableside in which case I recommend leaving the head on for better presentation value. Marinate for at least 6 hours in a lemon dill marinade.
Start a fire going in your grill, preferably with apple wood soaked in a dry cabernet sauvignon.
Fire up a cast iron pan and put a little olive oil in it. Coarsely chop up some garlic and sautee in pan until slightly browned. Take marinated rat, put in pan, and sear.
Thread the rat onto a stick that you've soaked in water for at least half an hour, place the rat and stick combo on the grill away from the coals. Cover and smoke for about an hour.
And that's it! Eat up! The rat loin is particularly tasty and if you wanted you could do like a cumin-pomegranite dipping sauce. That's just if you want to get crazy though.
--matt
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