Say What

[oneshot]

9 minutes ago, snagged in outlet 3 said:

I haven't eaten coon.  Lotta beaver though....😁

Actually Possum is better than Coon.

oneshot

[fishinwrench]

There was a black family in my home town that sold BBQ from their front yard on the weekends.   They'd trade a plate of delicious ribs for a fresh dead coon, but you couldn't buy a plate of BBQ coon for ANY price.   They wanted that for themselves.   

[snagged in outlet 3]

1 hour ago, oneshot said:

Actually Possum is better than Coon.

oneshot

Are they better than a beef ribeye?

[jdmidwest]

Coon is greasy.  But tasty BBQ'd.  I ran a BBQ joint the last few years in College, had a customer that brought us in a bunch to smoke for a wildlife dinner.

We tossed many of them to the dogs and hogs growing up.  We raised champion coon hounds and hunted all of the time.  Best night, worst night, we killed 17.  That meant cleaning 17 of them.  Bagged them up as green hides and froze them for market.  Back in the 70's, a good big one would bring $30 35 at market, green.  Now, you would be lucky to get 2 or 3 dollars for a cured hide.  Or less.

But we never eat them.  Or skinned a possum.

[oneshot]

19 hours ago, snagged in outlet 3 said:

Are they better than a beef ribeye?

Really I think so. Hate taste of Beef.

Possum is just more tender and has more fat. And if you go by what they eat it’s all in your head.

oneshot

[oneshot]

13 hours ago, jdmidwest said:

Coon is greasy.  But tasty BBQ'd.  I ran a BBQ joint the last few years in College, had a customer that brought us in a bunch to smoke for a wildlife dinner.

We tossed many of them to the dogs and hogs growing up.  We raised champion coon hounds and hunted all of the time.  Best night, worst night, we killed 17.  That meant cleaning 17 of them.  Bagged them up as green hides and froze them for market.  Back in the 70's, a good big one would bring $30 35 at market, green.  Now, you would be lucky to get 2 or 3 dollars for a cured hide.  Or less.

But we never eat them.  Or skinned a possum.

Back then one night killed over 50. Jumbo would bring $50. Even Possums and Skunks were selling good.

Bought my first Farm with help of Fur money. Back then all my Paycheck went into the Bank. My wife paid the Bills.

oneshot

[Linhardt]

Coon is great if done right.  I attended a MDC Field to Fork event in Jeff City they did after I kept asking for them to do on in JC and suggested Chef Ryan Davis of Argyle Catering to do the cook.  I chose him because of a couple of articles I saw in a local JC magazine about him and him doing wild game.  His raccoon sliders in the article seem interesting to try.

Chef Ryan Davis - Rooted in Good Food

Chef Ryan Davis - Wild Game

Anyway MDC did the event with Chef Ryan Davis and it was fantastic.  He did the Raccoon Sliders w/ slaw, Paddlefish Jambalaya, Persimmon and Missouri Walnut Stuffed Deer Loin, and Paw Paw Muffins.  Everything locally sourced from Missouri.  Everything was perfect.  I never tried raccoon before and was always kind of skeptical if it is really any good.  But I was sold after attending this event and the work of Chef Ryan Davis. 

Here is his recipe he gave out after preparing all the dishes, if anyone is interested.  It looks like a long process but I guarantee you won't be disappointed.

[BilletHead]

19 minutes ago, Linhardt said:

Coon is great if done right.  I attended a MDC Field to Fork event in Jeff City they did after I kept asking for them to do on in JC and suggested Chef Ryan Davis of Argyle Catering to do the cook.  I chose him because of a couple of articles I saw in a local JC magazine about him and him doing wild game.  His raccoon sliders in the article seem interesting to try.

Chef Ryan Davis - Rooted in Good Food

Chef Ryan Davis - Wild Game

Anyway MDC did the event with Chef Ryan Davis and it was fantastic.  He did the Raccoon Sliders w/ slaw, Paddlefish Jambalaya, Persimmon and Missouri Walnut Stuffed Deer Loin, and Paw Paw Muffins.  Everything locally sourced from Missouri.  Everything was perfect.  I never tried raccoon before and was always kind of skeptical if it is really any good.  But I was sold after attending this event and the work of Chef Ryan Davis. 

Here is his recipe he gave out after preparing all the dishes, if anyone is interested.  It looks like a long process but I guarantee you won't be disappointed.

     Thanks Anthony! 

[Terrierman]

21 minutes ago, Linhardt said:

Coon is great if done right.  I attended a MDC Field to Fork event in Jeff City they did after I kept asking for them to do on in JC and suggested Chef Ryan Davis of Argyle Catering to do the cook.  I chose him because of a couple of articles I saw in a local JC magazine about him and him doing wild game.  His raccoon sliders in the article seem interesting to try.

Chef Ryan Davis - Rooted in Good Food

Chef Ryan Davis - Wild Game

Anyway MDC did the event with Chef Ryan Davis and it was fantastic.  He did the Raccoon Sliders w/ slaw, Paddlefish Jambalaya, Persimmon and Missouri Walnut Stuffed Deer Loin, and Paw Paw Muffins.  Everything locally sourced from Missouri.  Everything was perfect.  I never tried raccoon before and was always kind of skeptical if it is really any good.  But I was sold after attending this event and the work of Chef Ryan Davis. 

Here is his recipe he gave out after preparing all the dishes, if anyone is interested.  It looks like a long process but I guarantee you won't be disappointed.

I recommend a young skunk over any coon or possum ever hatched.  And then once it's been cleaned and cooked, snagged in outlet 3 has a dinner invitation.  They are kind of like a cat, but more tender.  Or so I've heard.

[Linhardt]

9 minutes ago, BilletHead said:

     Thanks Anthony! 

No problem.  Thought I would share.

I just wish MDC did a lot more Field to Fork events in Central Missouri.  They have only had about 2 or 3 that I know of here and I was only able attend the first one. But I would love to go to more. 

James Worley kind of kicked off this whole Field to Fork thing in the KC area.  Kind of his baby.  They had many events.  Not sure if it is still happening but they would go through the whole deal, butchering to cooking. Always wanted to attend one of theirs but it was usually during the week and that is a 2+ hour drive for me one way.