About any critter can by 'qued. Besides the various meats available in the store, I have cooked a lot of wild game. Dad and I used to assist the Jeff. City Lions Club with their annual game feed fundraiser. Some of the critters included: raccoon, bear, nutria, muskrat and beaver. These were all parboiled in a vegetable stock to help render out the fat in the meats and then we would finish them up on the smoker. We would then pull the meats for serving. Elk, moose, venison and antelope were all rubbed, cooked and sliced.
I once told a buddy of mine I could barbecue about anything but the three Ps. He asked what the three Ps were and I said, pigeons, possums and pets. He then related his woeful tale of having to humanely put down a donkey he had been given by a neighbor. The donkey was mean and ornery and had killed one of his calves. My buddy asked if I could cook any cut from that donkey. I thought about it and I told him this:
"I think what I would do is cut out the back strap, chill it, rub it and smoke to about 140F, let it rest a bit, slice it and serve it covered in raw onions."
Buddy asks me, "Juggy why would you cover the cooked meat in raw onions?"
My reply was, "The raw onions are on the meat you so can tell your friends that you had a piece of @$$ that was so good it brought tears to your eyes!"
But seriously, just about any cut of meat can be cooked over an open fire or inside a smoker.
