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Puxatony Phil!?

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  • Puxatony Phil!?

    A buddy comes in to work this week, and he's shot and cooked some whistle pig, and he's raving about it. Think it's a little wierd, but he saved a piece for me, and says he had a really hard time doin so. After some apprehension, I try it. Tasted a lot like squirrel. Eventually the conversation turns to cookin it, one things leads to another, and next thing i know I'm offering to smoke some for him. Which he got totally excited about, and tomorrow he's goin huntin for em again. Oops! Anyone have a recipe, or any suggestions for smokin something like this?

  • #2
    My only exposure is the movie "Caddyshack". They are smarter than Bill Murray.
    Last edited by Richtee; 04-03-2009, 05:54 PM.
    In God I trust- All others pay cash...
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    • #3
      Ain't happenin! Bout in the same class as a Nutria!
      Sunset Eagle Aviation
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      • #4
        Felt about the same way. Already did some googlin'. Ain't much out there. Figure we got one post on smokin 'coon, hoping someone might have a suggestion.

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        • #5
          Are talking ground hog? If so, it can't be much different than a racoon. Give Travcoman a shout. I know he's done them.

          I've eaten raccoon, just never smoked them. So not much help.
          S-M Misfit #16

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          • #6
            Originally posted by RSands View Post
            hoping someone might have a suggestion.
            Allright... Outta my ..err..wealth of experience.. ;{)

            I'd have to say it's gonna be on the gamey side, which suggests a saltwater/milk soak then a marinade. I would think it's all red meat, so a red wine base, with some savory herbs- savory, thyme, rosemary, garlic & onion used lightly. Simmer in enough water/red wine to cover the meat upon cooling the marinade. I would then consider my mop. Hmmm.. a bit of the red wine, Kosher, fresh cracked black, some WINE vinegar, and a dollop of brown sugar, enough to balance the tart of the vinegar.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              Originally posted by Richtee View Post
              Allright... Outta my ..err..wealth of experience.. ;{)

              I'd have to say it's gonna be on the gamey side, which suggests a saltwater/milk soak then a marinade. I would think it's all red meat, so a red wine base, with some savory herbs- savory, thyme, rosemary, garlic & onion used lightly. Simmer in enough water/red wine to cover the meat upon cooling the marinade. I would then consider my mop. Hmmm.. a bit of the red wine, Kosher, fresh cracked black, some WINE vinegar, and a dollop of brown sugar, enough to balance the tart of the vinegar.
              Man Damn! you can make a rat tasty! Still ain't happenin!
              Sunset Eagle Aviation
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              • #8
                Thanks Rich! You da' man! Sounds too good, might have to try it on something else as well! Rowdy, thanks as well, would love to hear what Trav has to say, but think this will work!

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                • #9
                  Ate them at least twice a month when I was a kid. It was a common meal at grandmas house. Unfortunately I was to busy eating to ask what she put into it. They were roasted and had taragon, sage and garlic on them,,, makes my mouth watter thinking about it..

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                  • #10
                    Originally posted by Rio_Grande View Post
                    Ate them at least twice a month when I was a kid. It was a common meal at grandmas house. Unfortunately I was to busy eating to ask what she put into it. They were roasted and had taragon, sage and garlic on them,,, makes my mouth watter thinking about it..
                    Hmmm having never tasted them..they must be strong to stand up to tarragon... interesting... maybe I'll have to whack one.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      Out here in the west, the whistle pig is the common Marmot. They are pretty big, fat and I would assume greasy. Maybe they're not the same whistle pigs you have back east. Let us know how it turns out.
                      sigpic
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                      • #12
                        There was something grandma did to keep them from being greasy, cause mom made it a few times for dad and he complained they were greasy and strong. Incidently grandma could not make good coon, but moms was good. Notice I never lable any of this as great,,, when i was a kid we were pretty happy to have food to cook. Never went hungry but we ate some interesting things like, Muskrat, beaver, coon, mom always said if it eats grain you can eat it but not any meat eaters,,, Never asked her about coon, caught plenty of them in steel traps with meat for bait... Ate opossum, all kinds of birds,,, not real sure what some of them were but I didn't ask much. This was all over by the time I had my license. Dad got a good factory job and it was all smooth sailing from there. Truth be told I should probably have died from the food we ate when a kid,,, only thing I cam out of it not liking was homony,,,, whoever came up with that crap should be beat. no matter how mom made it,,, It tasted the same like nothing,, no flavor, just that homony texture..

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                        • #13
                          Can't wait to see what you do with this RSands!
                          jeanie

                          http://cowgirlscountry.blogspot.com/

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                          • #14
                            Never smoked one done a few on the grill. Around here in the early spring they are munching on wild onions makes the meat pretty strong.
                            Steve

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                            • #15
                              whistle pig ?
                              I always thought marmots and gophers (caddyshack) were different animals.

                              I guess it'd just be like eating a fat rabbit - large burrowing rodent. One's probably much like another.

                              Look forward to the pics :-)
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