How do you BBQ raccoon? I have plenty of recipes for roasts, but want to throw some on the grill.

When folks around here talk about bbq coon wood isn't used. The coon is trimmed of as much fat as you can then the meat boiled till its falling off the bone. Its boiled twice with a water change to remove even more grease. The meat is picked off without any fat. Meat is put in a crockpot and BBQ sauce added. Its allowed to slow cook for another 6 hours or so. I like to use half KC Masterpiece and half Gates extra hot.

its pretty good cooked like that.

If you put enough BBQ sauce on anything …you’ll be able to get it past your nose.

Trim as much fat off as you can. Cut the Raccoon up in quarters. Parboil quarters until meat is cooked thru. Rinse meat. Let cool. When meat is cooked down. Season your quarters. Cook on grill slowly until tender. We do this with squirrels as well

I've never done raccoon on grill always baked/ roasted them in oven. If I was looking to grill one I'd do like stinkypete says. I've actually done ribs by par-boil then grill. Cut way down on cooking time. Doesn't dry the meat out. If you didn't tell someone they think you cooked them ribs for hours on grill.
My brother just cook small beaver I gave him. He trimmed off fat. Rubbed it with dry rub. Ran it 6 hours in smoker. Brought it in house baked it in oven for couple hours. I'm pretty sure you could have given that to anyone eats pulled pork. Unless they were told probably never guess was beaver.
I've never done coon that way. But I'm guessing would turn out pretty much the same as the beaver did.
It was good looked like this and need no bbq sauce.






Mac

40 min in the insta-pot and it falls of the bone. Pull it apart and drop meat back into pot add your preferred BBQ sauce and put on slow cook for another 30 min. Simpler than pie. The new pot with the browning feature even crisp it if you want(just like the oven).

Uncle always used Y.O.Y.

Trim as much fat as possible.
Belly down on a charcoal grill.
Slow cook with fat dripping off.
BBQ sauce after the fat is gone.
Keeps things moist and tasty.

Should try some raccoon pemmican.

Is that better than the buried rotten fish heads the natives out your way eat? Or the fermented salmon eggs?

Y'all are missing one of the most important parts to making coon eat well. You HAVE TO remove all the glands. If you don't do that your wasting time. Most of the time it's removed with trimming the far or skinning put you have to check. I know most of the folks I seek to will either pay extra or just not buy if their not "musked"

Other then that let them thaw in salt water,washer off real good and cook em how ever.

Is there a shortage of venison or beef that I am not aware of???????

Awesome

TC1
There are still some old timers around here that eat coon just because they like it. I had couple places I trap on. Farmer that lived there would ask for couple coon ever fall. I even come in from the field with three four coon just took out of trap on their place. Let them pick out one they wanted. I'd dress it out clean it up right there on my truck tailgate. Even had older friends and relatives that would ask for one or two every fall.
I'm sure there are some folks eat them just to be thrifty. But most the ones I know wouldn't be saving whole lot taking one or two in fall.
I haven't done any for myself since retire. My wife won't eat it and ones I have cleaned for cooking. They went to game feed. So I got to eat some but didn't have to cook it.

I'm on same page with Wolfdog91 guys got make sure you cut all them glands out.
Heck if the tarsal gland on a deer where guy had to be more careful. I'm guessing be people not get venison right. Seen plenty poorly handled deer when helping my brother in-law cut deer for people.
Most all game is about how you handle it. Also how you grew up eating it. If you always ate something was half rotten growing up. You learn like eating it rotten..lol
For most people it more head game can eat this or that because know what it is.


Mac

Sam Woods did a video and said that the glands in the hind legs come off when skinning. I have not been able to find any in the back legs. Is this right or are there glands in the hind legs? I only plan on grilling the hind legs for now.

Some of y'all hands need to come down here when we're having cook outs. Seasoning might kills someone of y'all but bet my last dollar y'all won't look at some of these critters the same.