LDThornton
TVWBB Fan
Did you know that the first edition of the book "The Joy Of Cooking" had recipes on how to cook raccoon and squirrel? Found this on the internet not the book. Sounds interesting.....
1 raccoon, 4 - 6 lbs.
1 pod garlic
1 stalk celery
1 onion
1/4 c. Tony Chachere's Creole Seasoning
1/2 stick butter
1/2 c. barbecue sauce, your choice
Wash raccoon well, do not cut the meat up. Cut small slits in shoulders and hams, insert garlic. Put rest of garlic along with celery and onion in the cavity. Melt butter and mix with Tony Chachere's. Rub meat down with the mixture and place in the smoker; add hickory chips to coals (optional). After about 4 hours rub meat with barbecue sauce. Cook for another 15 to 30 minutes. Check frequently. Serve with extra barbecue sauce.
1 raccoon, 4 - 6 lbs.
1 pod garlic
1 stalk celery
1 onion
1/4 c. Tony Chachere's Creole Seasoning
1/2 stick butter
1/2 c. barbecue sauce, your choice
Wash raccoon well, do not cut the meat up. Cut small slits in shoulders and hams, insert garlic. Put rest of garlic along with celery and onion in the cavity. Melt butter and mix with Tony Chachere's. Rub meat down with the mixture and place in the smoker; add hickory chips to coals (optional). After about 4 hours rub meat with barbecue sauce. Cook for another 15 to 30 minutes. Check frequently. Serve with extra barbecue sauce.