Back from central PA - I mean, Pennsyltucky - where I enjoyed genuine barbecued roadkill, again. At a farmhouse just east of Butztown and Hecktown, I was pleased to find a crockpot full of spicy meat harvested off a big doe. It had been hit that morning and wandered, dying, onto Farmer Dan's land. He said that if the car hits a deer going too fast, the internal organs explode. So roadkill from winding back roads is best."Slow killed, slow cooked," his wife said. "That's the best." Afterward,...