I’d been watching the brunette for over a month. She was tall and muscular with a ponytail that bobbed when she ran. She should’ve known better than to run down by the swamps of Louisiana. It was a dangerous place, inhabited only by alligators, snakes, and drug dealers. I guess that little bottle of pepper spray that she carried gave her a false sense of security. Too bad that I would soon use it against her.
Rick and I had been friends for a while. We met at a gourmet cooking class in Baton Rouge. We discovered that we shared a taste for wild game and how to prepare it. It didn’t take long for him to share his special fetish with me. Rick had a craving for young, tender girl-flesh, cooked to a savory, smoky deliciousness on an open pit. And he had picked me to help him.
I eyed the brunette for a while, contemplating my move. She was young, firm, curvaceous, but slim. Her round bottom was evidence of her work-outs and she had a pair of tasty, muscular calves. She reminded me of one of the “perfect” girls in high school, the cute ones who wouldn’t give you the time of day. I hated her already. I could barely wait for our Barbie roast to begin.
Rick waited in the car as the brunette swished past us. I fell in behind her, jogging at a leisurely pace. I was deciding to make my move when she bent to tie her shoe. I jumped on her, grabbing her pepper spray and giving it to her full-blast in her eyes. She screamed and I threw the burlap sack over her head, pulling the string tight. She fought me hard as I dragged her back to the car. We quickly stuffed her into the trunk and sped off, eager to begin our special feast.
Rickrick had this great commercial kitchen with oversized stainless steel appliances. His pantry was filled with every kind of seasoning and exotic spice. He even grew his own organic vegetables. He was more than stocked to prepare any type of cuisine. Today’s menu would be a feast of Cajun delights. 
I led her in and had her lie on the long steel table. It was more like a mortician’s slab than a table, really, in all of its sterile coldness. She was in shock and barely protested. I could smell her fear and it whetted my own appetite. I quickly snipped her clothes off with kitchen shears, revealing a Grade-A choice cut of flesh, all tanned and ready to roast. I ran my hands over her body and was pleased to find her pussy and legs freshly waxed. I would only need to shave her long locks.
Chef RickRick took over from there. He hung her head over the side of the table and quickly slit her throat, leaving her to bleed out into a washpan. Her heels drummed on the table as her lifeblood gushed from her. Her skin was deathly pale as her heart gave its final beat.
We had decided to just roast her whole in the indoor grill. I rubbed her body with coconut oil as he readied his special bourbon marinade. He began to snip off her toes and fingers for some Cajun-style chickenfoot soup. Next, he gutted her and gently pulled out her intestines for me to clean. I amused myself by looking at her poop to see what she had eaten. It looked like salad and cum!!! While I was doing that, Rickrick readied some rice and a piece of her liver to make some Cajun boudin. It’s a savory dish that is stuffed into intestine links. They would be returned to her carcass to simmer. He also placed her head into a pot of water to boil down into headcheese. Her lips, titty fat, and pussy lips would be deep fried into southern cracklings. Nothing would be wasted.
The grill was ready as we finished her seasoning. She looked very tasty, tightly trussed, under the coating of scallions, fresh garlic, cayenne pepper, and “Slap Ya Mama” Cajun seasoning. I had tucked a few garlic cloves and onions under each of her split breasts and her pussy was stuffed with large shelled shrimp. I’d also shoved carrots in her asshole to keep the juices from leaking out. I could barely wait for the first bite. Neither could RickRick as his erect cock poked through his Chef’s apron. The final touch was a spurt of his “special sauce” for extra tenderness. Laissez les bons temps rouler. (Let the good times roll!)
I poured us some wine as RickRick pulled her from the oven. She looked magnificent, all grilled to a toasty brown, crispy on the outside, moist on the inside. As he fed me the first bite, I almost orgasmed. It was so good. We both fell on the feast and fed like sharks in a feeding frenzy. Her fat dripped from our chins as we crammed chunks of girl-meat into our mouths. I was hooked.
Now I’m watching a fat chick who walks at the park. We plan to trap her and grind her into chili meat for the local chili cook-off. I’m sure our special recipe will win us the blue ribbon. Thank you, RickRick, for introducing me to the Joy of Cooking!!!
Chelsea
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