1. Blister: Place the whole beaver tails directly under the oven broiler, turning occasionally, until the tough, scaly outer skin completely blisters up.

2. Chill: Remove the blistered tails from the oven and immediately place them in the freezer to cool down.

3. Skin: Once completely cold, peel away the blistered outer skin and discard it.

4. Separate: Carefully separate and harvest the tender white meat from the tails; set this meat aside.

5. Sauté: In a shallow roasting pan on the stovetop over medium heat, cook the sliced onion in the butter until the slices are soft and translucent.

6. Coat: Add the yellow mustard to the pan and stir thoroughly to completely coat the cooked onions.

7. Deglaze: Pour in the sherry, hot sauce, and exactly half (1.5 cups) of your barbecue sauce. Stir the mixture well, ensuring the entire bottom of the roasting pan is evenly covered.

8. Arrange: Spread the prepared beaver tail meat out across the pan. Pour the remaining barbecue sauce evenly over the top of the meat, then finish by sprinkling the grated parmesan cheese across the entire dish.

9. Bake: Transfer the pan to the preheated oven and bake at 450°F for 45 minutes until the sauce is thick and bubbling.

10. Serve: Present the dish hot, straight from its roasting vessel, spooning the rich pan juices generously back over the meat. Enjoy alongside a warm bowl of rice.

11. Go ahead, step outside your comfort zone, you've got this!