This is not a joke

I haven't tried but I remember seeing people do wabbits, with good results.

What do you have to loose give it a shot.

Since you usually overnight soak them in salt water ,to fry them,-brine them in Smokin's brine for the same period.

Use your rub of choice and some fruit wood.

Take them to 160�+ internal.

About like doing chicken drumettes.

And don't ask how Tom knows!

Like Tom says, but maybe try wrapping 1/2 of the squirrel in bacon to see if it aids in keeping the meat more moist

Stay away from their little brains. This was considered a delicacy in some parts of the country, but squirrels carried the sponge brain disease long before the cows got mad.

drbodkin,
he is how i used to do tree rats when i lived in lawrenceville,georgia and they always came out tasty but then again these squirrels lived on white oak and hickory.

1- take and load your 32 cal blackpowder rifle with 20 grains of FFFg and use a 10 thou patch lubed with crisco.
2- take only head shots. this will discourage you from eatting the brains
3- take and clean your tree rats and and rinse well.
4- all i had at the time was a bullet smoker so i filled the water pan and used a mix of oak and hickory for the wood.
5- let them smoke 1 hour and take out
6- in a pan make a plain old bechamel sauce and while it is getting thick add 1 large onion really thin sliced to it along with salt and pepper. let it get overly thick and then thin it with sour cream.
6- turn your heat way down and just let them simmer until tender

mashed potato and rutabagas go great with this and if you have some burgandy wine you'll be in heaven.

the only thing i miss about georgia is not being able to hunt with the north georgia squirrel hunters group. they were a lot of fun and we limited ourselves to either 22 cal pistols or blackpowder guns and head shots only.

if you do fry them just be aware that they are a whole lot tougher than rabbits are so the cream sauce thing works really good and the leftovers make a great breakfast with biscuits

hope it helps some and it sure brought back some great memories for me

jack

Had a lot of squirrels and dumplings when I was a kid. Of course I didn't know what they were when I was 6 years old. I thought they were very good with the dumplings.

You guys are great. You cannot imagine what cries these comments would bring from the California folks! I have half a mind to post these on the recipe board of a local liberal website! I am laughing SO HARD here!

Never had squirrel, but I understand they taste like eagle.

Another good side dish is to heat up some green beans on the stovetop and then add some crumbled up pork sausage after you have browned it in a skillet....save the brains and add them to your scrambled eggs in the morning!!!
I happen to be a member of PETA...that is People who Enjoy Tasty Animals...

LCNSac,
please feel free to post my recipe on that board!!!
however please advise them that if they use tree rats that have eatten a lot of pine cones then i guess the best wine would be the greek retsina which is stored in pine pitch lined barrels.
as far as eatting the brains go i am mad enough without risking mad cow.
jack
ps. be sure to include that they must under all circumstances cast their own bullets as the store bought ones will leave an off taste due to the zinc.

Just remember that if you shoot them with a shotgun remove all the lead before you cook them. They can break a tooth.

Craig
FireHouseBBQ.us

I have not given up on trapping the rats with a bushy tail, however the program has been delayed. We had a very heavy snow on Dec. 28 and 29, so the squirrels have been rather scarce. I will resume trapping as soon as they reappear, which will be all too soon. I'll keep you posted on results.

Doc
Executive Director
PETA Support Group

p.s. I wonder how many it would take to make a coat and muffler?

Doc, if you are doing enough tree-rats to make a coat please remembber to save the feets! Duct Tape the front and hind left to the right and the hind and front right to the left to a yardstick! Makes for a fantastic Arkansas Back Scratcher!

PS How can I join your support group? Thanks!

quote:

Originally posted by LCNSac:
[qb]Never had squirrel, but I understand they taste like eagle. [/qb]

Heck, I thought they tasted somewhere between chicken and spotted owl..

Actually...........its between a rabbit and a bat!

So, does that make it a "Rabbat" or a "BatBit?"

nope nope nope!!!!!!!!!!!!
everyone knows they taste just like gator!!!!!
only difference is the pelts are worth way less!!!
jack

After you get them skint out and looking like a naked Chihuahua, break their little backs long ways, put on your favorite venison rub, and splay them out on the rack belly down. Cover in cheap fatty bacon. Smoke at 250* until 150* with 1 or 2 ounces of wood. Wrap in double HD tinfoil and then a towel or 2, place in dry cooler for 30 minutes minimum. Serve with white beans and fried tators/onions. So what if they look like monkey rats! They are sho'nuff good eatin!