UKC Forums - Southern Cooks

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Posted by Tarascon on 10-28-2009 10:28 PM:

quote:
Originally posted by glynnsdawgs63
possums are good if you pen them up for a month and feed them out.

Glynn

I'll take your word for it. It would take a lot longer than a month in a pen for me to want to eat one.
:-)

Now, groundhog I've eaten. But they eat only clean things like alfalfa and soybeans. Not carrion.

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Posted by Muckafoonee on 10-29-2009 01:28 AM:

Possum Cooking and Cleaning with pics for you Yankees!

it don't look so bad once ya get the hair off Enjoy

From Georgia Outdoor news Forum

http://forum.gon.com/showthread.php?t=282338

Posted by arkiehunter on 10-29-2009 12:50 PM:

Muckafoonee

Muckafoonee you should be banned from the internet for posting that link on here. Some of us are too curious for or own good and don't have the sense not to check that thread out. THAT is just plain nasty looking, and I just thought they were ugly alive, but hairless carrys it to a whole new level.

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Posted by willseeyalater on 10-29-2009 02:07 PM:

Man alive, this thread got hijacked by a possum. Don't look at that link after eating a meal, you'll taste it twice. Fair warning.

Posted by JeremyBayless on 10-29-2009 04:07 PM:

cool

Im glad alot of people have added the GRINERs that was almost my next question lol
Its nice to see what people think all over the Country
I know there got to be some that have ate it or have a recipe that havent let me see the way the cook the little BANDIT

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Posted by John D on 10-29-2009 04:14 PM:

The best recipe I ever had for coon was to leave it in the woods and go get a steak out of the freezer.

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Posted by JeremyBayless on 10-29-2009 04:49 PM:

talk

A friend of mine and me were talking lastnite about this what are all the people that wont get out and kill there food going to do?
WHAT IF all the stores shut down what would you live on ???
Me Im going to eat like a KING
DEER,RABIT,COON, heck Ill eat the neighbors Cat if I need to
I refuse to let my family starve!!!!!!!!
Dont get me wrong I like Steak as much as the next guy but I think we all need to prepare for the UNKNOWN .

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Posted by willseeyalater on 10-29-2009 05:04 PM:

That reminds me of stories from my mom's side of the family. Growing up in Breckinridge Co. KY in the 20's and 30's they would eat what they had to during tight times. I have heard her tell there was groundhog, possum and coon on the table more than once. Those were during the late winter times when supplies of salted pork ran out and they didn't have other pigs to slaughter. Folks had to feed kids and there weren't grocery stores for them. They looked forward to spring time with wild greens to go pick for fresh vegetables and such. Anyone eat poke greens? We would back in the 70's cause my mom missed them. She would take us to gather them. I hope if I ever have to I won't turn my nose up at eating what God has provided. Now getting my boys to do it, they will have to be hungrier than I have ever seen them. Maybe that's a good reason to keep fixing a roast coon or possum every year, just to prove it can be done. Then hope you never have to rely on it if you don't like it. If times turn calamitous you bet those city folks will either be eating stray cats and dogs or there will be chaos for those who are a law unto themselves already.

Posted by Muckafoonee on 10-30-2009 03:37 AM:

Re: Muckafoonee

quote:
Originally posted by arkiehunter
Muckafoonee you should be banned from the internet for posting that link on here. Some of us are too curious for or own good and don't have the sense not to check that thread out. THAT is just plain nasty looking, and I just thought they were ugly alive, but hairless carrys it to a whole new level.

Them boys Sure know how to eat LOL!!!

Posted by glynnsdawgs63 on 10-30-2009 09:35 PM:

btt

Posted by mike fleming on 10-31-2009 03:05 AM:

Fry a young one in fish Grease outstanding.

Posted by ringtail on 10-31-2009 09:27 AM:

Make sure.....

u clean it REAL good....

1. throw it in a crock pot w/ potatos, onions & carrots, salt and pepper to ur like'n, then slow cook him just like u would a roast... it is GOOD!

2. wrap it in foil and put it in the oven.... cook it on 250 until done, open the foil, put on some BBQ sauce, then stick it back in the oven (don't close the foil, leave it open) for 30 minutes... u can't beat it!

3. fire up the smoker and throw him on...... season it how ever u like (it won't matter, cause it'll be good no matter what seasonings u use).....

P.S.

I was taught if u aint gonna eat it, DON'T KILL IT.....

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Posted by coondawg_hunter on 10-31-2009 02:41 PM:

anyone that wants to eat a nasty greasy coon can follow me around with a wheelborrow on a nightly basis,,,,,,,, i'll fill it right up and won't even ask for help skinning! to each his own! coon for fur and the thrill of the chase,,,,,,,,, venison for the eatin! JMO

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Posted by Allen Payne on 10-31-2009 03:23 PM:

quote:
Originally posted by coondawg_hunter
anyone that wants to eat a nasty greasy coon can follow me around with a wheelborrow on a nightly basis,,,,,,,, i'll fill it right up and won't even ask for help skinning! to each his own! coon for fur and the thrill of the chase,,,,,,,,, venison for the eatin! JMO

Thats kinda funny to me cause the coon that I have eaten that was done right tasted just like venison to me.

The way I like it is very simple but I don't go in for alot of spicy food. Get the musk glands out. Quarter it up and parboil it until it can be picked off the bone. Once you've got it pulled off it looks like pork BB-Q, but I forget thats southern too so you Yankees won't know what that looks like either. Anyway back to the coon, after its pulled off the bone place in an iron skillit salt and pepper to taste add one large onion chopped up add about two tbsp. bacon drippings and gently brown, don't over cook as it will dry out, you want it to remain moist. This is the same recipe my 82 year old mother has always used to cook deer hash made from the deer neck and ribs and is what I have loved all my life. I've seen red pepper used instead of black but I prefer black, like I said I don't care for spicy food. I've also seen white potato's diced up like what you would see in corned beef hash added. Remember to keep stirring while browning the coon hash and you want it to just get browned and the onions to get wilted or soft.

Posted by l.lyle on 10-31-2009 06:58 PM:

quote:
Originally posted by mike fleming
Fry a young one in fish Grease outstanding.

How do you make fish grease? Is it like making bacon grease?j

Posted by mike fleming on 11-03-2009 01:04 AM:

Fry it in Grease you have cooked Fish in.

Posted by livingstonsdogs on 11-03-2009 01:32 AM:

Good Grief, Jeremy. If that is the only southern food you can think of you better see us!!!!! We know some good southern food, just not nasty coon.

Posted by JeremyBayless on 11-03-2009 01:43 AM:

lol :)

LOL
Just think
BIG Ol slab of coon
Fried taters&onions
Corn bread
ICE cold BEER
MMMMMMMMM sounds good to me...

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Where the STARS are in BLUE
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Posted by livingstonsdogs on 11-03-2009 01:45 AM:

that is just so gross Jeremy!!!!! (The coon part is, the rest is ok)

Posted by l.lyle on 11-03-2009 02:31 AM:

quote:
Originally posted by mike fleming
Fry it in Grease you have cooked Fish in.

That must be the coon secret. That would ruin anything else.

Posted by l.lyle on 11-03-2009 02:55 AM:

Re: lol :)

quote:
Originally posted by JeremyBayless
LOL
Just think
BIG Ol slab of coon
Fried taters&onions
Corn bread
ICE cold BEER
MMMMMMMMM sounds good to me...

You were Definitely Going To on the 27th when you started this thing. Just say the word and I'll send you one UPS if thats the hang up. But you'll have to skin it.

Posted by glynnsdawgs63 on 11-24-2009 08:59 PM:

Re: Jeremy here is your coon recipe

quote:
Originally posted by glynnsdawgs63
1 coon 4-10 lbs. before cleaning
cayenne pepper to taste
black pepper to taste
salt to taste
1 large onion chopped
1 cup chopped celery
1 bell pepper seeds removed and chopped
flour for gravy
lard or shortening for gravy and browning coon
6 peeled sweet potatos
after cleaning coon be sure to remove glands from under front legs they are about the size of a pea.soak the coon for 1 hour in salt water.drain.cut the coon up or cook whole as desired.salt and pepper coon and cover with water.add cayenne pepper,onion,celery and bell pepperand parboil until partially tender.remove from heat and drain.brown coon in a small amount of lard,then place in roasting pan.make a thin gravy,season to taste.pour over coon in roasting pan and place peeled sweet potatos around and bake in 350 degree oven until sweet potatos are done.

Boys it is good had it for supper sunday

Glynn Holmes

btt for those who need a recipe

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