The first step in getting ready was his own idea. He set up his video camera, taped himself leisurely jerking off to ejaculation, and burned a repeating DVD of the session. Then he just followed instructions. Every day, he shaved and depilated penis, testicles and the rest of his groin area, then masturbated carefully, keeping his penis erect for as long as he could without letting himself cum, until his balls ached for release, which was supposed to ensure maximum juiciness and flavor. Once a day, he yanked a slip-knotted cord tight around his scrotum above the balls, stretched them out on a carving board and pounded them lightly with a small rubber mallet to tenderize them. Then he pulled them to one side, pinned his uncut cock to the board through the tip of his foreskin, and pounded it as well, which was also supposed to improve the meat. This had all been painful but tremendously exciting. One visible result had been to increase the size and weight of the testicles and add substantial girth and nearly an inch to the length of his seven-inch cock.

A week ago, he had carefully inserted the pointed stainless steel sound from the cookbook kit down his urethra, punched it out through the skin at the root of his penis, then inserted a short length of catheter into the bladder end of the urethra so he would no longer need to piss through his intended dinner.

Sometimes when he thought about it, he couldn’t believe what he was doing. When he’d first found the blurb for the cookbook on a porn site, he’d laughed and said, “No way!” But he couldn’t stop thinking about it. What would it be like, cooking and eating his own cock and balls? He’d get hard thinking about it, jerk off to a massive orgasm and tell himself that was the end of it. Then he’d find himself thinking about it again, until he was constantly in a state of low-grade arousal which no amount of jerking off completely alleviated. Finally he’d ordered the book, video and preparation kit. When it had arrived, the video of a young blond stud demonstrating the process had kept him up all night jacking off as he watched it over and over. The die was cast.

This evening he was finally ready. He shaved again and then used a depilatory jell to make sure he had all the hair off, then scrubbed everything between his legs. By the time he was finished, his cock was standing up so hard it was almost painful and his whole body buzzed with anticipation. He injected the optional painkiller into his crotch and while waiting for it to take hold, masturbated carefully one last time, savoring the sensation of the smooth skin slipping up and down over the hard shaft, stopping just on the verge of orgasm. Quickly, he loaded the elastrator and slipped it over his penis. He tugged the testicles through it, snugged the band down against the base of the penis and released it. The cock was still not quite numb and he gasped a little as the powerful elastic bit in. He busied himself covering the seat of his reclining chair with the recommended red towels (so they wouldn’t show blood), settled naked into it with everything he needed within reach, spread his legs and smoothed a length of aluminum foil under his cock and balls and over his thighs. Then he lit the candles and used the remote to start the music.

When he judged the painkiller had finally done its job, he pulled his testicles out, inserted the point of his smallest knife through the thin sac against the underside of his cockshaft and slit carefully across, then around, then across the underside of the scrotum. With the band around the base of the penis restricting circulation, there was little blood. He pinched the end of the sac and tugged gently, and was thrilled when it slipped off his testicles, letting the pink-gray orbs plop down on the foil, just as the blond’s balls had done in the demo. He laid the scrotum aside to save and have tanned as a souvenir.

The actual cooking involved a set of three thin, sharp pointed rods, two of them an inch and a half long, the other nine inches, set into handles and attached to electric cords so they could be heated like soldering irons. As the blond had done in the video, he pulled out his right testicle, then the left, stuck the short rods into them and flipped the switch for that pair. After a moment, the hilts of the rods glowed red and the organs began to sizzle. The blond had smiled through the whole process as if he was enjoying it greatly, but Gary was still surprised and delighted when this produced a sensation like a low-grade orgasm in his crotch and down his legs. He sprinkled some ground black pepper and other spices on the testicles, which he could smell starting to cook.

He brushed melted butter on the long rod, grasped his rigid cockshaft, skinned back his foreskin and inserted the point into the tip, from which a little pre-cum had emerged. He forced it carefully down through the meat, which the book advised for even cooking rather than just slipping it down the urethra, and pressed its handle switch. After a moment, the exposed portion of the rod also glowed red and the pre-cum hissed, adding a strong musky component to the aroma of the roasting testicles.

Experimentally, he grasped his cockshaft, found it wasn’t yet too hot to handle, and pumped it slowly as it cooked. There was just enough response left in the skin and around the glans to cause the shaft to stiffen a little more despite the band around its base. After a moment, he laid his head back and relaxed, savoring the sensations and aromas and listening to the music. By the time the shaft got too hot to grasp, he figured his testicles were probably done, so he turned them off and poked one, almost burning his finger. Chuckling, he stuck his fingertip into his mouth to cool it. He lifted his cock by the handle of the roasting rod and admired it. The skin had turned golden brown and the crisply flaring head a brownish pink as it cooked. The cookbook said the head was the best part and he could hardly wait to taste it.

When he figured his penis was done, he pulled out the cooking rod and started the DVD of his last ejaculation session. As he watched himself jerk off on screen, he stuck a fork into the cockhead, carefully sliced it off, dipped it into the savory sauce he’d prepared, and plopped it into his mouth.

It was remarkably tender, tasting a little like roast pork. In a bit of serendipitous timing, his image ejaculated on screen as he chewed. And in fact, it felt like he had a rigid erection, as if he could still grasp the roasted cock and jerk it until it spurted. His whole body buzzed and tingled. He took a sip of red wine and sliced off a testicle, which was juicy but gamy, with a perhaps a hint of cum. Biting into it gave him a powerful rush that he decided was better than an orgasm. He swallowed it and cut off and ate the other one, then trimmed off the useless sperm cords to be discarded.

The second chunk he sliced off his penis was a bit tough, but he didn’t care. It was amusing to watch himself on the screen jacking the organ he was eating and remembering what it felt like. Jacking it had been fun, but nothing compared with the rush he was getting eating it. He cut off another piece, then another, and washed them down with more wine. By the time he got down to the last piece of penis, he was stuffed–penis and testicles together added up to a lot of meat–and feeling mellow. All in all, it had been a dinner to remember.