2 large fire beetle carcasses (cleaned and prepped) 2 tbsp olive oil or rendered animal fat (bear or boar preferred) 4 garlic cloves, minced 1 tbsp fresh thyme or rosemary (optional) Salt and pepper to taste 1/2 cup honey or fruit glaze (to balance the heat) Wood chips for smoking (oak or applewood recommended) Herbs for garnish (parsley or basil) Preparation: 1. Prepping the Beetle: Remove the fire beetle’s glowing glands carefully and set them aside (they can be used for light or alchemical purposes). Clean the beetle thoroughly, removing the outer shell, mandibles, and any inedible organs. Slice the remaining meat into manageable pieces, similar to large lobster tails or crab chunks. 2. Marinade the Meat: Rub the beetle meat with olive oil (or animal fat for a heartier flavor). Season generously with salt, pepper, minced garlic, and herbs like thyme or rosemary. Let it marinate for at least 1 hour, allowing the seasoning to penetrate the dense flesh. 3. Preparing the Smoker: Preheat