>From: " BOB"
>I can't help ya with them vittles ya want, but I just gotta ask...WHERE THE
>HELL
>HAVE YOU BEEN? Welcome Back, Capt. Ron!
>
>BOB

Thanks Bob! I been around, just quietly lurkin mostly. Talking recently to my
95 yr old cousin Elmo, an ace coon hunter, is what got me interested in these
type vittles.
Elmo says that the trick to tasty coon & possum is not to shoot them, but
capture them alive and then put them in a cage and feed them corn for 2-3 weeks
to both clean out their systems and also fatten them up.
He said it's also extremely important to remove all four scent glands from both
coons & possums when butchering before cooking. He said forgotten scent glands
can really mess up the flavor.

It is true that wild coons & possum can carry things dangerous to humans - heck
I learned only recently that armadillos can carry leprosy - of coarse that was
AFTER we attended the armadillo races in Texas.
We even petted a few. None I'm waitin fer my trigger finger to drop off. :-)

I will share one cool thing with y'all though.
Go out and rent the new DVD of "Once Upon A Time In Mexico" with Johnny Depp &
Antonio Banderas by film maker Robert Rodrigez. It has to be the DVD not the
VHS because on the DVD in the bonus footage section is a segment called "10
Minute Cooking Class' by Rodrigez where he shows his own personal recipe for
Puerco Pibil - a spicy slow-roasted pork.

I did the recipe as he described as it was a real hit at the Super Bowl party (
even though NC lost -damn! ) - although most of that crew has yet to meet pork
of any kind they didn't like.
But, ...later I did the same recipe for the Pibil except I slow smoked it over
an oak wood fire on my smoker grill. Man-O-man!

Hoss, lemme tell ya ...that was some tasty pig! The secret seems to be in
using the fresh ground annatto seed which seemed a bit funky at first but
blends into the pork juice to create a truly unique flavor. The dish is
somewhat like cuban Mojo Creollo pork only a bit more spicy.
Well, similar in that they use a citrus-based marinade, but adding the annotto
makes it a whole new thing.
Proper grinding of the annatto and other spices is critical too.

The other trick is in getting just the right amount of habanero & jalepeno
peppers so as not to go overboard on heat but have a little twang & kick.
Then, with habs, it's always a matter of personal taste and how much you care
about your friends tongues ;-)
Those puppies can be downright dangerous! Especially the seeds!

I've also been writing songs too.
One song called "BBQ"
can be heard for free and downloaded free as an mp3 at:

http://leodean0.tripod.com/leodean/id24.html

at www.LeoDean.com

another song I wrote about BBQ and all things Southern called "I Love The
South"
can also be heard and downloaded as a free mp3 at:

http://www.soundclick.com/bands/8/leodeanmusic.htm

at SoundClick.com

There are lots of other of my songs on both sites too, but those two are about
BBQ!
I write the songs and my buddy Leo Dean sings and plays them. Trust me, you
don't want to hear me sing.
Eat my BBQ - YES, hear me sing - NO!!!
:-)

Hope y'all will givem a listen and as always, ...may the good BBQ be yours!

Hillbilladelically yerz,
Cap'n Ron aka Stinkbait Willie

Vote the Hillbillitarian Party in 2004!
We ain't playin' possum!!!

www.cafemojo.org
www.LeoDean.com
www.SoundClick.com