Coon is kinda like cooking goat. You have to go at this a bit indirectly.
Older coons are good for feeding coon hounds - they're tough and strong. The younger, but grown ones, however are delicious bar-b-que'd.
First, make sure when you were dressing these critters, you have removed the "kernels" (scent glands) from under the arms and legs. They leave a distinct flavor if you don't. Then cut up the carcass and simmer in slightly salted water until almost done (depends on your altitude and the size of the pieces).
Remove from the water and place on a grill over coals. Coat with the following sauce like you would ribs or chicken and cook over medium heat until done and tender.
1 cup ketchup
1/2 cup cooking oil or butter
1/4 cup brown sugar
1 Tbl. worcestershire sauce
1 Tbl. garlic powder (or to taste)
1 Tbl. onion powder (or to taste)
1 Tbl. salt
1/4 cup lemon juice
1 tsp. pepper
Any other spice you happen to be partial to........
Recipe courtesy of Jan Sons. Originally from Texas, grew up in Washington, DC, now living in Wyoming.