one safe place said:

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Rattler12 said:

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How many of yall put frog legs in your gombo ? Show of hands......

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Fried, only fried!

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Never have tried that, but dont see why you couldn't. Thats the beauty of gumbo, put in whatcha want. But i would think light, white meat like that would make a good sauce piquant or courtbouillon.

Can't remember if it was Brown's landing. I know I have eaten at Brown's landing. That was a long time ago.

OnlyForNow said:

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It's naturally a little greasy, not great - not terrible if cooked and seasoned well.

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I used to have a coworker from West Virginia and that's what he said about it too. He'd eaten at least one of every critter and varmint you could think of that can be found up there!

So that begs the question, which ones has he had twice?

If you had to make me choose between coon, opossum, and armadillo. I'd probably pick coon.

OnlyForNow said:

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If you had to make me choose between coon, opossum, and armadillo. I'd probably pick coon.

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Armadillo is pretty good .....if you can get past that leprosy thingy

AgEng06 said:

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So that begs the question, which ones has he had twice?

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Any and all, I'm sure. This wasn't a small guy by any stretch of the imagination

My grandmother grew up around New Ulm, Texas in the early 1900s. She told me they raised possums for food. Fed em chickens.

I love that I got to grow up around people that lived in those days.

My FIL said his grandma loved cooking up raccoon when he was a kid

jwoodmd said:

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My sister had a friend from Quebec and he was always trying to find porcupine on our land so he could eat them. I assume porcupine and raccoon are viewed about the same. Heck, anyone who would eat a nutria surely isn't selective.

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Search online for the Anthony Bourdain "Squeezel" episode.

Thinking about ordering me a coon squaller just to have on hand.

For the hard times.

Maybe a lanyard to go with it.

You never know when a coon squaller might come in handy.

If you ain't never heard a coon squaller it sounds like somebody summoned a demon out of the night.

You might have four different types of coon squallers between two hunters.

Seems like coon squalling was a sport in and of itself.

If coon hunting was basketball, coon squalling would be your three point shot.

I'm trying to remember the name of some of these different coon squallers.

As far a coon squallers goes there was regional differences in the coon squaller.

You had your Flextone coon squaller which might be the gold standard in Texas.

Then you had your Tree Shaker out of Louisiana.

You also might see someone with a Timothy Ball out of Oklahoma.

You might on occasion ron across someone with a Little T, a Coon Toonz or a Mity Max but those might have been out of Kentucky or somewhere else.

In any event, I'm looking for the nastiest coon squaller money can buy. That just might be the Tree Shaker unless someone on here tells me different.

Good news all you coon hunters.

Seems like theres a resurgence lately in consuming urban wildlife.

Every Fourth of July my uncle barbecued a goat. One year my cousins put some coon on the smoker.
It seemed good to me that way but I was probably about 14 or so.

been 50 years or so. Guy brought some smoked hind quarters to work. fairly decent taste, but a little chewy.

My money is on a recipe from Haitian immigrants

i agree

I live in Arkansas, and they have this every year.

https://arkansaslivingmagazine.com/story/gillett-coon-supper-a-feast-of-raccoon-politics/