I like the tin foil idea. A lot of people pre-cook the

ribs a little in the oven before they put them out on

the fire - but I think that method loses some flavor.

Does the sauce carmelize in the tin foil?

And- how many grasshoppers does it take to get a good

meal for two? Northern grasshoppers tend to be skinnier

than Virginia Mega-Hoppers.

PVS

I like the tin foil idea. A lot of people pre-cook the

ribs a little in the oven before they put them out on

the fire - but I think that method loses some flavor.

Does the sauce carmelize in the tin foil?

And- how many grasshoppers does it take to get a good

meal for two? Northern grasshoppers tend to be skinnier

than Virginia Mega-Hoppers.

PVS

no, it did not carmelize. I could hear them bubbling away after I wrapped them and knew then everything was going well. I cooked these ribs about 4-4 1/2 hrs. total. I never put them directly over the heat until I wrapped them in the foil. I saw this on TV on the cooking channel and it works really well. I put the "meatiest" side down first, then turned them over after a couple of hours. Then I wrapped them in the foil and covered them in BBQ sauce, added more charcoal, (already ready to cook on,started in my "chimney"-good thing to have!) and finished them directly over the heat (second photo). When they're done the bones pull out easily-and they're always tender, moist, and delicious!

I don't know about the bugs-I think they're what we call a "jarfly". Very tasty though! (kidding-I didn't really eat them things...Jo said they were tasty )

Based on the size of em,

I'd be concerned about the bugs eating all

the cabbage.

Then flying around farting in the house.

Whoo-ee could get ugly.

You might better cook em.