Big Lou
Full Access Member
- Joined
- Jan 22, 2013
- Messages
- 158
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- 66
- Location
- North Texas
- Hardiness Zone
- Zone 8A
- Country
I found it easier to split them down the middle and remove the shell. That way none of the meat sticks to the shell. Smoke at 250F for 4 hours. After the first 2 hours wrap in tinfoil. Serve with pinto beans, potato salad and jalapeno pepper.Firing up the smoker. Cook them in the shell like an oyster?
And pineapple. Never forget pineapple!I found it easier to split them down the middle and remove the shell. That way none of the meat sticks to the shell. Smoke at 250F for 4 hours. After the first 2 hours wrap in tinfoil. Serve with pinto beans, potato salad and jalapeno pepper.![]()
OPinapple Opossum is a thing. Best to corn feed them for a while of course. They have trashy ways. Hardshells are just like Opossum, so if you venture this way, perhaps you can at least sample some Opossum sausage. But the old ways are dying so hurry.Y’all crack me up!
Sounds good but very few pineapples fall off of the truck down here. Once in a while you'll find one but it's usually all smashed up and is covered with fireants.And pineapple. Never forget pineapple!
Y’all crack me up
Fresh road kill isn't unlawful is it? Badger appears to be a gourmet delight in England.Me to Big Lou!
I've got the same problem with Badgers but they are a protected species here. So even if they had a shell we couldn't cook them. Plus I have no idea what a Badger would taste like....chicken may be?![]()
Lol- you reminded me of the old primitive baptist church in Elam, Alabama. The whole congregation was senior, and the really elderly were prone to salting the food up because their taste buds were fading. Talk about some mystery food. I had casserole that was indeterminant by sight and taste.All I can say is that when we are invited to a "pot luck" dinner at a church, or to a "cook out" at a neighbors, I make sure I recognize the meat. Many people think I am a vegetarian . . . .
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