riverfronttimes.com | Eat More Beaver | 2005-01-05: “For 69-year-old Lorraine Wells and her husband, Joe, barbecued coon is the only way to go. The Wellses soak the creature in a mixture of vinegar, water and salt overnight, and then parboil the carcass with seasoned salt, garlic and pepper. When the meat is tender, Joe tosses the carcass on the grill and smokes the meat for a few hours. They insist raccoon tastes better than roast beef.”
this traditions seems to me, to be more real than most.