Barbecued Possum
Barbecued possum offers a smoky, savory flavor with tender meat, ideal for adventurous eaters and outdoor cooking enthusiasts seeking a unique Southern-style barbecue experience.
Ingredients
Instructions
- Turn the possum on its back and spread the body cavity open.
- Use a hatchet to split the backbone down the middle so the possum will spread flat on the grill.
- Cook the possum over medium coals, brushing often with a mixture of melted margarine, vinegar, and Dale's.
- Just before the possum is done throughout, brush inside and out with barbecue sauce and cook until the barbecue sauce cooks into the meat.
- Ensure not to burn the meat during cooking.
Tips & Substitutions
For a successful barbecued possum, ensure it's well-cleaned and properly prepared. If you’re unable to find possum, rabbit can be a suitable substitute. Keeping the heat moderate is crucial to prevent burning. Consider adding herbs or spices to the margarine mixture for extra flavor. Remember to baste frequently to keep the meat moist and enhance the taste.
Serving Suggestions
Serve barbecued possum with sides like coleslaw or cornbread to complement the rich flavors. A tangy vinegar-based sauce can also enhance the dish. For a delightful dessert, consider pairing it with Fluffy Peach Cake for a satisfying meal. Enjoy with a chilled beverage to balance the smokiness of the meat.
Storage & Reheating
Leftover barbecued possum should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the possum in a preheated oven at 350°F (175°C) until warmed through, about 20-30 minutes. Alternatively, you can reheat on a grill or stovetop, basting with a bit of barbecue sauce to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Possum contains roughly 11 calories, with 0g protein, 0g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, if possum isn't available, rabbit or chicken can be used as great alternatives. Both will take to the marinade and cooking method well, though cooking times may vary. Adjust the baste and cooking duration accordingly to ensure the meat is cooked through and flavorful.
What can I do if the meat starts to burn?
If you notice the meat burning, immediately move it to a cooler part of the grill or raise it further from the heat source. Continue basting with the margarine and vinegar mixture to keep it moist. If it’s getting too charred, you can also cover it loosely with aluminum foil to prevent further direct exposure to flames.
How do I know when the possum is fully cooked?
The possum is fully cooked when its internal temperature reaches at least 165°F (74°C). You can check this using a meat thermometer inserted into the thickest part of the meat. Additionally, the meat should be tender and the juices should run clear when pierced. Allow it to rest for a few minutes before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).