You first start by acquiring your coon. You skin and take off the quarters. (the rest of the coon is edible as well, but most of the meat is on the quarters, so it is simplest to just eat the quarters) Bring them home, and remove all the fat you can (you can actually do this anytime before you start cooking them), and let them soak in salt/soda brine for about 6 hours (longer is fine). Take them out of the salt brine, and put them in a pot to boil. Boil them with salt (and onion if desired) until thoroughly done.
½ cup cooking oil or butter
¼ cup brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. garlic powder (or to taste)
1 Tbsp. onion powder (or to taste)
1 Tbsp. salt
¼ cup lemon juice
1 tsp. pepper
pour over coon, and let sit until ready to grill.
Grill until browned as desired.
Eat with relish, forgetting the species it came from. (which is not hard considering the exquisite taste)