Best My Moms Barbecued Raccoon Recipes

BBQ Raccoon Recipe - (4.4/5) image

Provided by á-174887

Number Of Ingredients 9

~ 4 - 6 lb. raccoon, cut into serving pieces
~ 1 cup red wine
~ 2 onions, sliced
~ 3 bay leaves
~ 1 tbsp salt
~ 1 tsp pepper
~ 3 cloves garlic, sliced
~ 2 cups of your favorite barbecue sauce
~ 1 tbsp paprika

Steps:

Place the raccoon pieces in a large pan. Add the wine, onions, bay leaves, salt, pepper and garlic. Add enough water to cover the meat. Bring to a boil. Cover and simmer for 1 hour. After 1 hour, remove the meat and drain. Place the raccoon in a greased baking dish. Mix the barbecue sauce and paprika together and pour over the meat. Cook at 325 degrees for 50 - 60 minutes.

My Mom's BBQ image

Provided by Julie Tomblin

Time 5h15m

Number Of Ingredients 8

2 lb ground beef
several shakes of Worcestershire (about a 1/4 cup)
1 squirt of yellow mustard (about the size of a half dollar)
1/2 c ketchup
1/2 c light brown sugar
1 bottle chili sauce, 12 oz.
1 splash of white vinegar (about 1 tbsp)
1 Tbsp minced garlic

Steps:

1. Preheat your slow cooker on low for 10 min.
2. Brown the ground beef until its no longer pink. Drain off access fat. Add this to the slow cooker.
3. Add the rest of the ingredients to the hamburger and stir.
4. Cook on LOW for a few hours until the bbq has had time to marry all the flavors. Add to buns and enjoy.

Mom's Best Barbecued Ribs image

Provided by ElaineAnn

Categories Sauces

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 racks of baby-back pork ribs
1 cup boiling water
2 tablespoons margarine
1 small onion, finely chopped
1 cup catsup
1 cup hot water
3 tablespoons brown sugar, see note
1 tablespoon dry mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 tablespoons vinegar

Steps:

Note: you may use Splenda brown sugar blend in place of brown sugar.
Cut the ribs into sections of 3 or 4 ribs each.
Place on rack in roasting pan; pour boiling water in bottom of pan. Cover tightly with foil and bake in preheated 300° oven for 2 hours.
Prepare sauce by melting margarine in a saucepan. Add chopped onion and simmer until tender but not brown.
Add catsup to onions.
In a 2-cup measure, mix remaining ingredients, stirring well to dissolve brown sugar.
Add this to catsup, stirring as you bring it to boil. Turn heat very low and let sauce simmer for 1 hour, stirring occasionally, until sauce is thickened.
Remove ribs from roasting pan, place on large foil-lined cookie sheet (for easier cleanup). Brush both sides generously with sauce.
Turn oven up to 375° and return ribs to oven for 15 to 20 minutes.
BONUS: Sauce recipe may be doubled or tripled, and remaining sauce can be stored in air-tight jar or bottle in the fridge. It keeps well for up to a month. Mine never lasts that long because I use it on everything.