what the hell is goat crappy?

[pennie_dreadful]

According to one of my textbooks, goat crappy, among other things that I at least can identify, is a protein food source for those of us in the South.  Besides goat crappy, whatever that is, we also, according to the fine folks at The Culinary Institute of America, eat squirrel, possom, and racoons.  Okay, I know of one guy who liked to go squirrel hunting and his mom made squirrel stew (which I never ate).  But possum?  Racoon?  What the hell?  Okay, maybe one hundred years ago when everyone was dirt poor and our economy sucked, possum and racoon may have been common dinner items.  But in 2008?  Come on. 

And they got barbeque wrong.  Jeez.  There is no such thing as a wet rub.  Well, I suppose I could bend that and say that wet rubs, AKA barbeque sauce, is applied after the meat is finished cooking, but the book didn't say that.  You put the dry rub on the meat, let it sit a while, throw it in the pit, and mop it.  You always mop the meat, even if it already has a rub on it.  I mean, mopping is the same as basting.  Only I know of some guys who actually use mop heads (clean ones, obviously, that have never touched a floor), but Pop just used a dish towel wrapped around big metal spoon.  Whatever.  And they didn't mention ribs at all, just that pork is used in the Southeast and beef in the Southwest.  Hello, ribs are about as important as butts and brisket!  And they didn't mention brunswick stew, either.  You can't have 'cue without brunswick stew.  You just...can't.