How to Make It
Cut the top section or lid from the squash and scrape out the insides. (Roast or plant the seeds; they're too good to waste.) Coat the inside of the bottom and lid with 1 tablespoon of the fat and sprinkle lightly with salt.
Prepare your grill or smoker for cooking with indirect heat. Gas is OK for this, but charcoal is ideal. When the fire is ready, place the two squash pieces to the side of the heat, toss in a handful of wood chips or a foil packed filled with wood chips, and close the lid. Grills and smokers vary wildly, so you'll need to keep an eye on things. Check every 20-30 minutes to make sure the squash is softening, but not burning. Add more coals and chips as needed.
While the squash is cooking, combine eggs, beer or broth, the remaining tablespoon of fat (melted), and as much salt as will please you. Whisk or combine in a food processor until frothy.
When the squash has softened enough to be easily pricked inside with a fork, pour in the egg mixture nearly to the top. Close the grill or smoker lid and peek in every 20-30 minutes to see if the custard is firming up. Add more coals and chips as needed, and rotate the squash if it seems to be over-browning in one spot. The custard is ready when it springs back from a gentle press from a spoon back or fingertip.
Serve with spoons to dig out custard, scraping into the flesh of the squash when you can.