Clean the skins off the garlic by crushing them in your thumb and forefinger (other people use the flat of a knife and a cutting board, that's fine) and flaking the papery skin away. Save the smooth cloves in a bowl; slice off the green tips and the rough bases, then mince it all up until it's tiny. Toss that in a bowl with sections of butter (add a splash of olive oil if you don't have enough butter) and melt it down. This boils some of the acidity out of the garlic and creates your basting sauce.
When the coals are ready, brush some olive oil on the cooking grid where you're going to place the fish, so you don't lose the delicious seasoned "skin" that will build up on the fish when you flip it over. You should place the coals on one side of the grill and the fish on the other: the convection current formed by the shape of the Weber with its lid on will circulate just the right heat to the fish without charring it.
I consider the fish to have a "top" and a "bottom". The top is rougher and very pale; the bottom is darker (probably with fat) and smoother, and that's where the skin was. Baste the top in butter and lay on the oiled grill running parallel to the cooking grid (makes it easier to flip). Baste the bottom in butter and sprinkle some shake over it, just a light but complete coat; put the lid on it and forget about it for 20 minutes.
Give the fish a light basting and flip it to the other side, so the top is finally up. Baste it in butter, scoop out the garlic and spread it all over the fish in a nice coat. In this way it will roast deliciously. Sprinkle on a slightly heavier coating of the shake, nice and evenly, and put the lid back on for another ten minutes, at least. When you get it off the grill, let it sit on your plate for five minutes both to cool down (you really can't taste it when it's that hot, you'll eat it too fast and be left wanting more) and to let the juices settle. Then it's ready to eat!
Goes well with bourbon or Boone's Farm Sangria - don't laugh. It's actually made with real grapes.
For a bourbon marinade, just put the fish in a large Ziplock Baggie with enough bourbon (I recommend Knob Creek) to cover it/them, and throw in some shake as well; let sit for anywhere between two and 24 hours. I haven't experimented with citrus but I bet lime would go well with it.
This is very simple. Slice the Spam up into thin strips, a couple centimeters thick. Coat both sides liberally with BBQ sauce of your choice. Toss over direct heat and watch carefully.
Being so thin they will cook quickly; being coated in sauce they will char a little. A little char is fine, but do not carbonize the entire thing. Flip once, baste cooked side with sauce, let cook quickly and then scoop the toasty critters onto a plate. Keep some BBQ sauce on hand as a dipping sauce.
Even very timid and aversive individuals have raised their eyebrows with surprise and asked for seconds and thirds. This actually is an unexpectedly delicious little appetizer; if you can get over your borrowed, jaded anti-Spam stance you're in for a treat with this one.
