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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-12-2013, 10:19 PM   #31
Ole Man Dan
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama

Years ago...
I was drunk and tried it one time. Come to think of it I tried lots of things
while 'Under The Influence'... (No longer drink alcohol or taste test
'Road Kill' type animals)
What I had was greasy and not very good. Not enough alcohol I guess...
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Old 01-12-2013, 10:36 PM   #32
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Join Date: 05-26-12
Location: Napier, Hawkes Bay, NEW ZEALAND

When I was in Australia they had a brand of cheese called coon.......

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Old 01-13-2013, 01:36 AM   #33
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA

Yep I have eaten it quite a few times. Depending on the particular coon in question you will want to choose one over the other.

If it is a bigger and more importantly older and tougher coon, you will want to pressure cook that bad boy til it gets tender and then finish by cooking down in a brown gravy until it is falling apart tender and serve with rice or taters.

If its a smaller more tender coon, it is suitable for roasting. The common method which has already been mentioned is to season them up and roast them in a pan with cut up sweet potatoes.

Most importantly though however you decide to cook it, be sure that you remove all, and I do mean ALL of the fat. Coon fat is nasty! Also do make sure you get rid of those glands which are also bad news.

Its pretty good actually. Tastes a lot like beef.
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Old 01-13-2013, 02:08 AM   #34
somebody shut me the fark up.

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Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)

Originally Posted by Ringburner View Post
When I was in Australia they had a brand of cheese called coon.......

Sent from my Galaxy S3

After a court battle that inferred the name was Racist, the family named Coon have been allowed ,to keep the brand name as well.
I love my tasty Coon cheese.
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Old 01-13-2013, 02:10 AM   #35
Babbling Farker

Join Date: 07-11-11
Location: Tuscaloosa Alabama

If cooked right it is good, just make sure your remove the musk glands. If we keep heading in the same direction all us may be eating us some coon!! We have a farm full of em in alabama just in case you get a hankering for some!!!!!
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Old 01-13-2013, 05:33 AM   #36
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Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME

Waaaaay back, as a kid, my buddy and I snared rabbits. We would sell the pelts and give his dad the meat for Rabbit pot pies. My neighbor hit a coon coming back from work and gave it to us and after skinning it we thought hmmmm.

gave cleaned carcass to my mom (his dad would know the difference) and told her it was a rabbit. Distinctly remember mom saying it was a big one...Don't remember any off\greasy taste and we ate all of it....told mom week or so later and she just laughed.
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Old 01-13-2013, 09:15 AM   #37
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Join Date: 03-06-11
Location: Guntersville, AL

Saw these at the local Wal Mart. Guess they were gonna eat them.
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Old 01-13-2013, 11:35 AM   #38
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Join Date: 05-10-11
Location: Atlanta, GA.

Coon is best cooked in an inground pit.
Dig a hole, dump in coals and embers, place coon on top and cover hole with dirt.
Now just walk away from the pit and forget about it. Forever!
Putting beans in chili is just a cheap substitute for enough meat to be called real chili.
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Old 01-13-2013, 11:41 AM   #39
Q Junkie
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Join Date: 07-07-12
Location: San Marcos, CA

Originally Posted by powerpig View Post
Saw these at the local Wal Mart. Guess they were gonna eat them.
The things people do just to use the carpool lane....jeeze
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Old 01-13-2013, 12:08 PM   #40
Gnaws on Pigs
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Join Date: 05-22-10
Location: Smoky Mountains, NC

I have eaten many, many coons. I used to keep a pack of Plotts, blueticks, and redbones. I was out there hunting about every night through the fall and winter. Coon is like anything else-it can be good or it can be horrible, depending on the coon, what it's been eating, and especially depending on the cook. If people treated filet mignon the way they handle and try to cook wild game most of the time, it wouldn't be fit to eat, either.

Coon is really good bbq'd. I always laugh at people describing coon or other animals as "greasy," but then they like pork and beef. There is no meat on earth greasier than pork, and what's that running down your arm when you're eating a ground beef taco? . Coon is not as good as groundhog, but it can be excellent. Pick a young coon, clean and handle it right, remove those musk glands in the armpits, cook it right, and it's good.
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