As promised, here is the recipe for barbecued beaver:
Trim all the fat from a small beaver. Set on a grill over a slow charcoal or hickory fire (one you can hold your hand over for at least 20 seconds). Baste every 15 minutes with Tennessee Dipping Sauce until meat pulls apart easily---about 24 hours.
For the sauce:
1 cup brown sugar 1 1/2 tsp onion salt
1/2 tsp parprika 1/2 tsp salt
1/2 tsp pepper dash garlic salt
2 cups vinegar 1 cup barbecue sauce
1/2 cup catsup 2 tbls Worchestershire
1 tbls hot pepper sauce
In a saucepan stir together brown sugar, onion salt, paprika, salt, pepper, and garlic salt.
Combine vinegar, barbecue sauce, catsup, Worshestershire, and pepper sauce. Stire vinegar mixture into dry ingredients. Cook and stir over low heat until sugar dissolves.
You will probably have to at least double this recipe for a beaver, but it will do a pair of Boston butts nicely if you want pork barbecue.
B'ar Killer