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Old 02-22-2012, 12:01 PM   #11 (permalink)
rt8
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Quote:
Originally Posted by outbacksmack
Not coving up, merely enhancing. Not everyone can eat raw unseasoned meat like you. Some of us are less Neanderthal.
Salt & Pepper good. Soaked in lowrey's concoction bad.

I know, I know, you can't help how sensitive you & your big brother are.
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Old 02-22-2012, 12:32 PM   #12 (permalink)
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Get a 12-18" cedar plank.
Attach the coon to the plank with wire.
Season well with whatever strikes your fancy.
Bake at 400 for 50 minutes.
Throw away the coon and eat the plank.
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Old 02-22-2012, 12:50 PM   #13 (permalink)
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Quote:
Originally Posted by jdog
Get a 12-18" cedar plank.
Attach the coon to the plank with wire.
Season well with whatever strikes your fancy.
Bake at 400 for 50 minutes.
Throw away the coon and eat the plank.
Don't knock it til you try it
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Old 02-22-2012, 12:58 PM   #14 (permalink)
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we had some bbq coon in college.... used to check some traps with a buddy and it wasnt too bad.... not good leftover though
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Old 02-22-2012, 11:00 PM   #15 (permalink)
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De-bone, boil then cook it with taters and carrots like a roast....yum
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Old 02-24-2012, 01:32 PM   #16 (permalink)
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Not sure where the location is BUT there is like 7 or 8 musk balls somewhere along legs that you need to remove, that is per my buddy that use to cook them when we ran fox dogs in the fox pens, my grandmother cooked them also. We would eat every bite at the fox pens BUT we usually had consumed a few happys also.
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Old 02-27-2012, 01:50 PM   #17 (permalink)
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Goes good in a Stew OR cut it up, Fry it, make some gravy and put it back in the gravy to simmer for a couple hours. YOUNG COON, not a big one or they get a real bad twang to em
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Old 02-27-2012, 08:33 PM   #18 (permalink)
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Some of you guys are killing me. Coon meat is good. Some meats need more preparation than other. The musk on the coon is very important to remove. I like to do like some have mentioned debone boil with seasoning, then add favorite BBQ. I like to add cream cheese and eat this with scoops. Yum yum. Good stuff.
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