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Topic: Pine Possoum |
MIKEHOLLAND
From:
stegenevievemo.usa
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Posted 23 Nov 2004 4:11 pm |
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| Take 1, 1 inch by 12inch by 24inch piece of pine board 1 medium sized possoum well cleaned 5 medium sized potatoes peeled and halved 5 large carrots cleaned and cut. 2 sweet potatoes cleaned and cut. Hint, you can stuff with your favorite stuffing ,optional. Take all ingriedients and center on lightly greased board. Place in preheated oven on medium heat and bake 1.5 to 2 hours. remove from oven. Possoum meat should be falling from bone and you should be able to stick a fork easily through carrots and sweet potatoes. Take a large scraping tool and take entire board to trash can. scrape all possoum and ingriedients into trashcan and eat the pine board. |
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Fred Shannon
From:
Rocking "S" Ranch, Comancheria, Texas, R.I.P.
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Posted 23 Nov 2004 5:52 pm
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Mike, I love you. You really know how to do possum up right. You've been there I can tell.
fred
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The spirit be with you!
If it aint got a steel, it aint real
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Jennings Ward
From:
Edgewater, Florida, R.I.P.
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Posted 23 Nov 2004 6:05 pm
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qUIT MAKING FUN O POSSUM. I LOVE IT..
JENNINGS
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EMMONS D10 10-10 profex 2 deltafex ne1000 pv1000, pv 31 bd eq, +
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Jennings Ward
From:
Edgewater, Florida, R.I.P.
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Posted 24 Nov 2004 8:16 am
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Ferris will you roast me a possum? My wife is unable to cook it for me, she has gone citified lately... Save me some gatortail too, and maybe some gopher if you have any.. We will eat goooooooooooodddddddddd!!!!!! Jennings..........
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EMMONS D10 10-10 profex 2 deltafex ne1000 pv1000, pv 31 bd eq, +
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Billy Joe Bailey
From:
Jackson, Mississippi, USA
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Posted 24 Nov 2004 9:53 am
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Mike, I have tried Pine Possoum. When I finely read all the instructions on how to cook one of them critters.See as to how there is nothing left on the bone so to speak, but the board to eat, ha ha, I know I should have brought my set of new dentures.Oh well I'll just have to gum them into spinters Maybe the tea will float the possoum spitters down? wonder will that bring on heartburn, and indigestion happy thanksgiveing BJ Bailey
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Tom Olson
From:
Spokane, WA
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Posted 24 Nov 2004 11:31 am
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| Personally, I find that recipe to leave a bit to be desired. The pine was stringy and chewy, and it gave me hemmoroids. |
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David L. Donald
From:
Koh Samui Island, Thailand
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Posted 24 Nov 2004 12:50 pm
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I find the pine a bit tart.
I prefer on apple wood slates.
And ya gotta stuff'em with breadcrumbs giblets, raisons whole peppercorns and cloves. |
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MIKEHOLLAND
From:
stegenevievemo.usa
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Posted 24 Nov 2004 3:51 pm
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| This was supposed to be a reply on the cooking post. I guess I hit the wrong button. Anyway I will be opening a new resturant soon maybe some of you guys would like to come and eat. |
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Donny Hinson
From:
Glen Burnie, Md. U.S.A.
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Posted 24 Nov 2004 4:48 pm
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Uhh...that sounds yummy, but I'll take a rain check if it's okay with you. (But there's probably some Arkansas termites that wouldn't pass it up!  ) |
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Jerry Roller
From:
Van Buren, Arkansas USA
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Posted 24 Nov 2004 7:33 pm
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Wow, Arkansas is finally getting some respect.
Jery |
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