Quote:
Originally Posted by mark46th
I caught 10 raccoons last month. Maybe I should open a restaurant...
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Do you roast them, mostly? We used to roast them whole on 275, periodically basting them with a mixture of 8 parts Heinz barbecue sauce and 1 part Texas Pete until they were nearly crispy and serve them with baked sweet taters, cathead biscuits and cabbage killed with grease...