There was a comment in the Fast Food thread about cooking so I thought I would get it started with a Southern favorite... BBQ Opossum
For better flavor you need the largest opossum you can get but a smaller one will work almost as well as the larger ones.
Get the BBQ (Smoker not grill) set up and raise the heat to 220 - 250 DegF range.
Skin out the Opossum but leave the tail, it makes it easier to handle when taking it off the BBQ - some like to burn the hair off on the fire but the smell gets a little rough and then you can still have hair when you go to eat.
Find a nice oak board, red oak works better than white oak but it will do in a pinch and cut it to fit the opossum and the smoker. You will want the board about 2 or 3 inches longer and wider than the opossum.
Now place the board on the smoker, not in the fire box
Place the opossum on the board
Close the smoker and allow to cook for 4 to 8 hours, smaller opossums may cook for 2 to 6 hours but will be pretty dry so again, get the larger one if possible
After the time is up, carefully remove the opossum and the board and place the board on a rack to cook for a few minutes while you take care of the opossum.
Now very carefully remove the opossum from the board and throw it in the nearest outdoor trash recepticle, your neighbors would be better than yours
Slice up the oak board and serve with your normal BBQ fixin's - Cole Slaw, Tater Salad, BBQ Beans, Garlic Toast, grilled Corn on the Cob or what ever.
The oak board will be so greasy and tender when cooked this way you will wonder why you never tried it before.
Ok, the above was a little Southern dish, some think it's a joke but if you have ever tried opossum then you know this is the better way to prepare it. At this time I didn't have a better one to type up. Add your's below and let's see what we can come up with. I've got a few family favorites and some regional foods I like that I'll add as time is available.
For better flavor you need the largest opossum you can get but a smaller one will work almost as well as the larger ones.
Get the BBQ (Smoker not grill) set up and raise the heat to 220 - 250 DegF range.
Skin out the Opossum but leave the tail, it makes it easier to handle when taking it off the BBQ - some like to burn the hair off on the fire but the smell gets a little rough and then you can still have hair when you go to eat.
Find a nice oak board, red oak works better than white oak but it will do in a pinch and cut it to fit the opossum and the smoker. You will want the board about 2 or 3 inches longer and wider than the opossum.
Now place the board on the smoker, not in the fire box
Place the opossum on the board
Close the smoker and allow to cook for 4 to 8 hours, smaller opossums may cook for 2 to 6 hours but will be pretty dry so again, get the larger one if possible
After the time is up, carefully remove the opossum and the board and place the board on a rack to cook for a few minutes while you take care of the opossum.
Now very carefully remove the opossum from the board and throw it in the nearest outdoor trash recepticle, your neighbors would be better than yours
Slice up the oak board and serve with your normal BBQ fixin's - Cole Slaw, Tater Salad, BBQ Beans, Garlic Toast, grilled Corn on the Cob or what ever.
The oak board will be so greasy and tender when cooked this way you will wonder why you never tried it before.
Ok, the above was a little Southern dish, some think it's a joke but if you have ever tried opossum then you know this is the better way to prepare it. At this time I didn't have a better one to type up. Add your's below and let's see what we can come up with. I've got a few family favorites and some regional foods I like that I'll add as time is available.
