Patrons Gone Wild: Cherry Smoked BBQ Pulled Beaver Sandwiches
Once upon a time, way up North in the hither regions of the Canadian shield, I found myself encamped upon the tranquil shores of a wilderness lake. It was night, and all the stars were scattered like diamonds across the blackened canvas above. A chorus of frog song belched from the ether as I wafted off to sleep in my tent, ensconced in nylon and downy feathers. Intermediate loons gently wailed. Let it be said, that nothing is quite so fine as a good night’s slumber in the wilder places, lulled to rest amid the gentle sounds of the forest veld. Truly pleasant. And this would have been the case too, iffin it weren’t for them darn cantaloupes.
I didn’t know cantaloupe trees grew in Canada. And I never saw any there, but that night I swear they were ripening off the branches and plunking into the lake just outside my tent door. “Kerploosh!!” One would go, followed closely by a span of quietude and then another well-meaning, and well-placed “Kerploosh!” I poked my head out the tent flap, moonbeams sparkling off the surface of the lake. And there he was, a lone, but handsome beaver, trolling stoically through his environs.
“Could you keep it down“, I croaked, “A feller needs his winks!”
The beaver responded rather rudely, and dove under, with a final last gesture of slapping his tail on the water. And go figure, it sounded just like a cantaloupe landing in the lake. The beaver equivalent, I thus deduced, of flipping me the finger.
“Well I never…” I muttered, as I curled back up in the tent, where eventually I dawdled off to sleep. A sleep in vain tho, ravaged by dreams. I drempt of a 500 pound, monster beaver, waddling up out of the lake, and in turn laying waste to my humble encampment. It’s saber like teeth slashing my tent apart, and felling young trees with aplomb. With frying pan in hand, we dueled like man and beast would, grunting and groaning, with occasional wind sprints for higher ground. It was a stalemate. A backwoods stand-off. And mercifully I awoke at dawn. Relieved. Sunlight filled the tent. Tweety birds sang from the tree tops, and the lake sweetly lapped upon the rocky shore, whilst the summer breeze whispered through the pine. I stretched there like a spoiled house cat, scratching my belly, content again, and just glad to be alive. My relationship with the almighty beaver was forged. Not to mention a Pavlovian thing with cantaloupes.
Fast forward a great many years later, to just last week in point of fact. I, through good fortune acquired myself the hind quarters of a beaver. Don’t ask me how. When you’re known in your community as a grill junkie, strange meats have a way of finding you. And thus I found myself, perusing the vast cyber sphere for beaver recipes. I’m not going to lie to you, I hadn’t the first clue how to BBQ a beaver. Turns out the inter-web was of little value too. Only like four people eat beavers out there. Least wise those who wanted to write about it. Well, make that five now, and here is how it went, and came to be.
I decided to treat the meat like any other I would prepare for the pit. Firstly marinating the beaver legs for a couple of hours in a mixture of olive oil, soy sauce and garlic. Then, dusting them over with a suitable rub. We used Sweet & Smoky Rub, by the good folks at McCormick. That seemed to appeal correctly to my pit jockey instincts. Then for good measure, I hit them over with a Cajun Blast, for to add some heat to the mix. I shrugged my shoulders, and took the plunder out to the pit.
I’m sure the keen-eyed readership will note a rack of ribs in the back, and I can explain that. Think of it rather as an insurance policy! You know, a little something to fall back on should this foray into beaver go asunder. Like Clint Eastwood used to bellow, a man has got to know his limitations. And I wasn’t sure yet if I was limited in beaver craft. (The scraps of meat up front, are back straps from the beaver). Anyways, two hours we let it go on the pit, running roughly at 275 degrees. Bathed in glorious hickory and cherry wood smoke. And it smelled point-blank amazing. At the genesis of the third hour, we foiled the beaver.
Foiled the beaver legs with a long squirt or two of Sweet Baby Rays BBQ sauce, and a good tendril of honey. Foiling the meat like this, is a good old trick known in BBQ circles as the Texas Crutch. Many a pitmaster proper does it with ribs or brisket, for to sort of steam the meat for a spell, loosen it up, and make it tender. I figured a beaver might like a trip to the spa as well, so I foiled him, almost out of habit. Returned him to the pit, and went way of most men who BBQ for long hours – to the man chair, belly up with a lovely beverage in hand.
From my chair, let’s just say all the world was right. I could see out the patio door to the pit, first off, to admire it puffing contentedly away there. There is just something about wood smoke rising on a cold day that which sings straight to my soul. It soothes thee. Likewise, just past my toes, and over a field of soft carpeting, the NFL playoffs adorn the big screen TV, and the fireplace crackles off to the side. What more could a man want! I sigh as I pull an old grandma blanket up over me, and sink further into the recliner. A slight droopiness washes over me. This is the high rigors of competent BBQ, people! You gotta know how to deal with the pace!
I dosed off amid the banter on the TV, and once again, a beaver had made it full circle into my dreams. This time however, I was the victor, and convincingly so, whilst its unruly meat came to succulence swaddled in tin foil. I awoke hungry, and sidled out to the pit. Here is what I found…
Around three hours, maybe a little more, it was falling off the bone. Good enough for my likes. Pulling it, I had to admire its smoke ring, and bark. The texture and appearance of beef. It’s savory succulence! It was thus piled high onto a toasted hoagie roll and consumed. Scarfed like it’s namesake to a Poplar tree! Tasted akin to beef, but with a faint tang of wild game. Very good. And once again, patron to the pit!
Cherry Smoked BBQ Pulled Beaver on a toasted Hoagie Roll. For an aquatic rodent, it weren’t half bad. In fact it was good!