The Texas BBQ Forum

Anybody try eating groundhog? I shoot a bunch of them each year and I have thought of trying one on the BBQ. How did you BBQ it if you have tried?

Yeah we BBQ them all the time down here.

what's the bag limit on groundhogs in TX?

Do you BBQ then like chicken or beef?

Mine taste like chicken, be sure to use plenty of BBQ Sauce.

No ground hogs here but no shortage of Prairie dogs. They are know to carry the plague, so I don't think I'd eat one much less skin one.

TXHunter wrote:what's the bag limit on groundhogs in TX?

No Limit, shoot everyone you see.

Gator wrote:

TXHunter wrote:what's the bag limit on groundhogs in TX?

No Limit, shoot everyone you see.

Same here in PA. One year I had the privilege to hunt a farm right across the road that was loaded with hogs. At the age of 22 with no significant other and 30-40 hour work weeks I shot 63 for the year. One evening I got 11 in 45 minutes. Now I have a wife and kid, work 70 hour weeks and the groundhogs on our farm few.

Never had groundhog, but my neighbor cooked a raccoon the other day. It was a country coon from Kentucky. I was skeptical, but ended up tasting just like pulled pork the way he cooked it

Can't say I have and can't say I would.

Nice guy's really entertaining. I haven't but might. CF

milkman wrote:Anybody try eating groundhog? I shoot a bunch of them each year and I have thought of trying one on the BBQ. How did you BBQ it if you have tried?

If you are wanting it nice and tender for pulled smoke at 250* to an internal temp of 160*, wrap in foil (add liquid of choice beer/wine/juice/ect) and contine cooking to an internal temp of 205*. Taste kind of like armadillo but not as greasy, texture is closer to road runner but not as stringy.

If its anything like a squirrel I'll pass. I shot one and decided to smoke it and....yeah....no thanks

BAR "G" BBQ wrote:

milkman wrote:Anybody try eating groundhog? I shoot a bunch of them each year and I have thought of trying one on the BBQ. How did you BBQ it if you have tried?

If you are wanting it nice and tender for pulled smoke at 250* to an internal temp of 160*, wrap in foil (add liquid of choice beer/wine/juice/ect) and contine cooking to an internal temp of 205*. Taste kind of like armadillo but not as greasy, texture is closer to road runner but not as stringy.

Well the whole reason we have Armadillos is so we can have BBQ Ground Hog on the half-shell.

I have done a Hot and Fast GH but it really tasted to gamey for me, next time I will use Hickory instead of peach wood, it should help some.