	AllExperts > Cooking Meat
	Search

About Keith Patton
Expertise
I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck.

Experience
I am an avid hunter and chef. I have run a successful catering business, processing my own meat, curing hams and making wild game sausage.

You are here: Experts > Food/Drink > Home Cooking > Cooking Meat > coon cooking

Cooking Meat - coon cooking

Expert: Keith Patton - 10/27/2009

Question
I would like to know any tips for cooking a whole coon on a wood smoker. any recipes or times etc. thank you!

Answer
Jim:

Okay, first, make sure you have a drip pan under the meat. Coons are pretty greasy. Cook it low and slow so you do not dry out the meat too much. Put some water or other liquid into the pan and keep the smoker at about 220-250 till the meat is falling off the bone, probably 4-5 hours or more. The temp depends on your smoker, you just want to cook it slow to defat it. Trim as much fat off before hand as you can.

I make mine into barbeque similar to pulled pork. So pull the meat off the carcass. If it is still too greasy for your taste, you can cook it more on the stove top, by adding some beer or water and simmering it then draining the fat.

I went so far as to put it in a colander or strainer and pouring boiling water over it to get even more fat off of it.

Mix with your favorite BBQ sauce and serve on buns.

I took it to a dinner party of attorneys and the like and they loved it....until my wife told them what it was. Then they didn't go back for seconds...the pussies.

Keith

Add to this Answer Ask a Question