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#2910581 - 08/16/12 10:17 PM My greatest Squirrel recipe so far
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12522
Loc: Tennessee

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I have a friend from LA who is in town for a week's worth of work (Elvis related) and she had a hit list of Memphis food to hit for every night of the week (Gus', Central, Payne's, BBQ shop etc) and wanted me to dish up my best plate of squirrel for Thursday night. So, beginning on Monday, I dug out the last few squirrels I had in the freezer (thankfully, the season opens agin next week) with the intentions of doing a variation on my Southwestern Squirrel . I started with a simple brine of dissolved salt, sugar, garlic, pepper, cayenne, ancho chili, and 2 dried hatch chilis. I let the squirrel sit in the brine for 2 days. Bear in mind, I have found that the typical brine of a 1 to 4 salt to water ratio is way too much for squirrel. You are best to use more like a quarter cup of salt and let it brine for 24 to 48 hours rather then use concentrated salt and a brine of a few hours.


Next, I whipped up a marinade of Hatch Chili "salsa" (though, it not technically salsa as there are no tomatoes, only peppers and seeds -vert hot!!!), olive oil, salt, juice of 2 limes, and honey. I marinaded the squirrel for another 2 days. Given the acidity of the marinade, any longer would not be advisable. Through trial and error, I have found that a Squirrel that has been brined and then marinaded (in a true marinade of salt, fat and acid) is extremely "limp", where squirrel other wise tends to be a very rigid carcass.



Following this, I skewered the squirrels, per my usual roasting method, brushed them in a bast of melted butter, cayenne, Chili power, Ancho chili, Chipotle, smoked salt, and sugar. I placed them on the grill for about 5 minutes on each side, all the while basting them:






I then wrapped them in foil and set them to the side for about 20 minutes. During this lull my friend prepared his FIRST PLACE MEMPHIS BBQ COMPETITION Exotic Category, "Rat Bastards", which are bacon wrapped jalepenos stuffed with cream cheese and mangos.

Note, this dish is TAFKAP's arch nemesis, as it defeated his team this year, and he is bitter about it. Suck it up, TAFKAP:



I also grilled up some of the TN Deer Talk "Grilled Okra" that has been so popular lately. Thanks to StrutandRut-good stuff.

The aftermath:





Edited by Poser (08/16/12 11:47 PM)
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2910662 - 08/17/12 12:37 AM Re: My greatest Squirrel recipe so far [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9412
Loc: Memphis

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 Originally Posted By: Poser


Note, this dish is TAFKAP's arch nemesis, as it defeated his team this year, and he is bitter about it. Suck it up, TAFKAP:




Nice looking spread.....LA as in Los Angeles, Lower Alabama, or Louisiana?


I'd love to go head-to-head with those things \:D I still say I'd win.
Nom nom nom nom....
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Everything important in life was learned from Mary Jo Kopechne.

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#2910872 - 08/17/12 08:47 AM Re: My greatest Squirrel recipe so far [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12522
Loc: Tennessee

content Online
Los Angeles.

Oh, and if it makes you feel any better, my buddy said they are "retiring" that recipe from future competitions. He said the ascension from years of mid 30th place to suddenly 1st place is cause for retirement.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2910985 - 08/17/12 09:52 AM Re: My greatest Squirrel recipe so far [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9412
Loc: Memphis

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Go out on a high note! I don't begrudge the guy at all......besides, if he hadn't entered, I would've been 13th instead of 14th. It means that I still have work to do, and hopefully I can follow in his footsteps.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#2911031 - 08/17/12 10:26 AM Re: My greatest Squirrel recipe so far [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6430
Loc: Shelby County, TN

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All looks fantastic!
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#2912501 - 08/18/12 10:09 PM Re: My greatest Squirrel recipe so far [Re: BamaProud]
ROUGH COUNTRY HUNTER
16 Point


Registered: 11/12/10
Posts: 12539
Loc: FRANKLIN COUNTY

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LOOKS GREAT
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#2913308 - 08/19/12 08:19 PM Re: My greatest Squirrel recipe so far [Re: ROUGH COUNTRY HUNTER]
timberjack86
14 Point


Registered: 06/20/11
Posts: 7774
Loc: Grundy county

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Looks great!
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#2919575 - 08/24/12 10:53 PM Re: My greatest Squirrel recipe so far [Re: timberjack86]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7596
Loc: Memphis, Tennessee

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That "Rat Bastard" is an interesting combination. I've done them without the mangoes, just the cream cheese and bacon wrapped jalapeno but i may have to try with the mangoes too.
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#2920335 - 08/25/12 09:30 PM Re: My greatest Squirrel recipe so far [Re: Inkstainz]
Vermin93
12 Point


Registered: 12/11/10
Posts: 5309
Loc: Dallas, TX & Signal Mtn, TN

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That looks and sounds awesome. By the way - the 2012 hatch chilies have hit the grocery stores here in Dallas. At only 65 cents/lb I loaded up today with a few lbs of hot and mild.
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“The more I read and the more I listen, the more apparent it is that our society suffers from an alarming degree of public ignorance” - Retired Supreme Court Justice Sandra Day O’Connor

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#2930399 - 09/03/12 09:47 AM Re: My greatest Squirrel recipe so far [Re: Vermin93]
Deck78
6 Point


Registered: 10/07/10
Posts: 714
Loc: hipster hollow

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Alright Poser, running this recipe tight now and squirrel has been in the brine for 48 hrs. Getting ready to move her to the second 2 day marinade. Can you give me an estimate on quantities of the hatch salsa ingredients and how you left the squirrel for those 2 remaining days? The wife is not much of a squirrel fan so I am working to convert her and my fate is in your hands....
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