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#3353548 - 09/10/13 12:52 AM Re: World Squirrel Cookoff! [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6826
Loc: Shelby County, TN

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You shoulda just made some type of squirrel "poppers" that seems to be the way a lot of folks like to cook game these days. Bold flavors to mask the flavor of wild game. Don't get me wrong, they can be tasty, I have eaten my share, but peppers and bacon doesn't do a lot to accent the taste of wild game.

The same team winning 2 years in a row should tell you something. Where are they from?
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#3353678 - 09/10/13 07:40 AM Re: World Squirrel Cookoff! [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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 Originally Posted By: BamaProud


The same team winning 2 years in a row should tell you something. Where are they from?


They are from Bentonville. Last year they won with a Squirrel Slider. This year was a Squirrel sausage. I actually considered making a roasted garlic, smoked squirrel sausage at one point, but quickly concluded that there was no effective way to do it without adding more than 20% pork. 20% fat content makes for a lean red meat sausage. That is the minimum amount of fat for any sausage. I'd think that for Squirrel, you would need a minimum of 30%, 35-40% probably to achieve most people's expectations for a juicy sausage. I know there were grumblings in 2012 about the winning submission and questioning whether or not it was actually 80% squirrel. As a person who makes a lot of wild game sausages, I'd have to raise the same question about the Squirrel sausage submission. Ground squirrel meat with only a 20% fat addition would dry and crumble before reaching cooking temperature.
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Wild & crazy, can't be stopped. Only the strong will survive.

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#3353828 - 09/10/13 09:38 AM Re: World Squirrel Cookoff! [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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Wall Street Journal coverage of the Cookoff (note that you can see the amount of fatback added to the Squirrel sausage. Way more than 20%).

http://live.wsj.com/video/the-latest-tas...1D-D221AFED6866

This past weekend was the National Squirrel Cook-Off Championships, in case you didn’t already know. “I didn’t know squirrels could cook!” Kelly joked.

There were thirty teams at the cook-off, all serving up interesting dishes like Caribbean jerk squirrel with fried plantains. The winners were Brandon and Blaine Estes from Arkansas, who prepared squirrel sausage. I wonder what squirrel actually tastes like… although I’m not too eager to find out.


Kelly has tried fried rattlesnake, and Michael has tried alligator, but never squirrel. That sounds exotic enough already to me.
_________________________
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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#3353839 - 09/10/13 09:57 AM Re: World Squirrel Cookoff! [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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Here, I took a screen shot of the Squirrel sausage. Look at the amount of fatback. You telling me that is 20%? That is at least 50% fatback, if not more.

_________________________
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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#3353890 - 09/10/13 10:44 AM Re: World Squirrel Cookoff! [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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With the above evidence, I could definitely bring this up as an issue. That being said, the judges should have been able to discern that the sausage was indeed impossibly fatty according to the rules of the cookoff and thus disqualified. If judges of a squirrel comp can't discern that they are eating 50%+ pork fatback, then I don't know if they are qualified to judge, in which case its a moot point.
_________________________
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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#3354013 - 09/10/13 12:50 PM Re: World Squirrel Cookoff! [Re: Poser]
Outdoor Enthusiast
6 Point


Registered: 12/04/07
Posts: 973
Loc: Carthage, TN

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Based on what you have said, I can't imagine that you were given credit for your dish.

It seems to me that the overall lack of organization may have easily led to confusion on which team submitted which entry.

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#3354017 - 09/10/13 12:53 PM Re: World Squirrel Cookoff! [Re: Outdoor Enthusiast]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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Here's another article that covers the event. It specifically mentions the other TN team who were cooking with a 19th Century setup:

http://online.wsj.com/article/SB10001424127887324094704579063820643875500.html#articleTabs%3Darticle


Interestingly enough, our Jerk Squirrel keeps getting mentioned in the press:

This year's culinary creations ranged from squirrel with cashews and spring rolls to Caribbean jerk squirrel and fried plantains. The dishes were a step up in sophistication from last year's fare, which included squirrel jalapeńo cheese poppers and minced squirrel brains with cream cheese in pastry dough. Still, the same winning duo as last year, brothers Brandon and Blayne Estes, once again took home the $500 prize and bragging rights with a simpler, more countrified entry: squirrel sausage.

Brandon, who owns a custom cabinet business in nearby Rogers, Ark., won the previous year with squirrel sliders. He has come to believe that grinding the meat and obscuring its origins is the secret to success.

"I don't think people like eating food that looks like rat," he says, admitting he himself is no fan of eating squirrel.
_________________________
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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#3354115 - 09/10/13 02:51 PM Re: World Squirrel Cookoff! [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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 Originally Posted By: Poser


"I don't think people like eating food that looks like rat," he says, admitting he himself is no fan of eating squirrel.[/i]


Sounds like he's a prime candidate for judging a squirrel cookoff \:D
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#3354156 - 09/10/13 03:44 PM Re: World Squirrel Cookoff! [Re: TAFKAP]
BigAl
16 Point


Registered: 07/31/01
Posts: 19093
Loc: Fayette County, TN US

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I was going to agree with the idea that you need to cook something "southern" or "american", as squirrel hunting is a long-held american tradition. However, the well placing of the korean dish might have trumped that idea.
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#3354612 - 09/10/13 09:19 PM Re: World Squirrel Cookoff! [Re: BigAl]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7638
Loc: Memphis, Tennessee

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I think you got robbed but a lot of them good ol boys from Arkansas may have deemed your dish a bit too exotic. You know they are known for dating their cousins!
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