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Comment by stephen tungate on July 11, 2011 at 19:18

i think maybe some peach tree bark would fit this calling it will throw some peach flavor to the mix jan and maybe some peach schnapps to wash it all down.. jj see what your missing....

Comment by Jan Carter on July 10, 2011 at 19:18

How about some coon for grillin?  Raccoon Kabobs
(Also known as "Ringtail Surprise")

Two pounds, reasonably fresh raccoon, cut into one-inch cubes; one-half cup homemade French dressing; two green peppers, cut into squares; one large onion, cut into one-inch pieces; one-third pound mushroom caps.

Place raccoon cubes in a ceramic bowl and pour dressing over cubes. Let marinate two or more hours. Remove cubes, reserving marinade. Alternate raccoon cubes with pepper squares, onion pieces and mushroom caps on skewers. Brush all with reserved marinade and broil over hot coals until done to desired degree. Turn frequently and baste with marinade as needed.

what kind of wood for this one Stephen?

 

 

Comment by Jan Carter on July 10, 2011 at 19:15

Sure hope JJ is having a good time and staying cool up there.  We should think of a special menu for when he gets back.  Anyone got anything laying around?

Comment by stephen tungate on July 8, 2011 at 19:31

yes jan those are very good flavors i also will use mesquite wood chips makes meat very tastey.....

Comment by Frank Stennett on July 8, 2011 at 19:05

No need to ruin good meat right off the street.

Comment by Jan Carter on July 8, 2011 at 16:45

Stephen,

Whats your favorite wood.  I like apple wood for pork.  I usually through a tiny bit of lemon basil in with orange wood when grilling fish

Comment by Frank Stennett on July 7, 2011 at 20:31

Have a good trip J.J.  Stay away from thos whitler. They're contageous.

Comment by stephen tungate on July 7, 2011 at 19:32

jan i soak wood chips of different  flavors in water and when they smoke it puts that smoke flavor in the meat....

Comment by stephen tungate on July 7, 2011 at 19:28

have a great time jj maybe you can find something new for the menu.i hear we have a master judge on here for bbq arthur jordan maybe he can help.have fun....

Comment by Jan Carter on July 7, 2011 at 19:02

Rick, I like to season the coals for chicken with Rosemary  Just soak it before you put it in and as it dies it will flavor the meat.

JJ, Have a good time and let us know what you find

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