Squirrel (REAL) BBQ

[catman529]

Poser might not hate me so much for this one... I used shagbark hickory on charcoal in a portable grill. I shot the fox squirrel this morning behind the house. I rubbed in seasoning and butter right before cooking... Should I let the salt soak in for a day next time? Center of the meat lacked the salt. I basted in butter once more while cooking. It smoked for about 3-4 hours. The smoke flavor is good and the meat is tender.

 

[timberjack86]

That's not bbq. It smoking :whistle:

 

[TAFKAP]

Interesting.....brining really helps. But the rule of thumb for salting meat is at least an hour.

 

[WMAn]

That Looks Really Good, Cat!

 

[timberjack86]

That's not bbq. It smoking :whistle:

Smoking is BBQing. Grilling is not BBQing. This is a commonly confused and the confusion is often attributed to a very popular book that came out in the 90s called the "BBQ Bible" which is actually book on grilling. The publisher changed the name from the "Grilling Bible" because they thought BBQ sounded better.

I knew that would get you sauce boiling

 

[catman529]

Thanks for the advice poser. If one good thing can come from Memphis, it's BBQ know-how.

 

[timberjack86]

Thanks for the advice poser. If one good thing can come from Memphis, it's BBQ know-how.

I heard they wasn't but 2 things that came from Memphis. But I cant say what here

 

[redblood]

Thanks for the advice poser. If one good thing can come from Memphis, it's BBQ know-how.

the only thing

 

[redblood]

hey cat, i have a freezer full of squirrels if you want them. we already had our wild game dinner only used about a 1/3 of my supply/ you are welcome to them. all grays.

 

[catman529]

hey cat, i have a freezer full of squirrels if you want them. we already had our wild game dinner only used about a 1/3 of my supply/ you are welcome to them. all grays.

thanks redblood. I don't eat them very often but if you still have any in middle of summer when season is closed I might want a couple. Gonna try BBQ deer and turkey legs next

 

[catman529]

If I smoke turkey legs, will it be good to pull the meat and make BBQ sandwiches that way? Sounds like it would be much better than boiling which I have done in the past.

 

[Inkstainz]

Looks good catman

 

[catman529]

If I smoke turkey legs, will it be good to pull the meat and make BBQ sandwiches that way? Sounds like it would be much better than boiling which I have done in the past.

Might take some experimentation, but I would definitely brine the leg for 4 hours in a 1 to 4 solution and, same thing as the squirrel, pat it dry and let it come to room temp before any next step (marinade, rub etc). When you pull the meat, same thing I mentioned above: pick through it 2-3 times for spindle. One bite of that can ruin your evening with a cracked tooth or bleeding gum. I would pull the meat away from the foot an towards the knee joint. This should bring te least amount of spindle with it.

if I brine the legs do I need to add salt to the rub?

 

[catman529]

Cool. Thanks for the advice poser.

 

[Woodchuck]

What is 'spindle'?

 

[Crosshairy]

Pretty sure that's the strings of "tendon"-type white connective tissue that runs through the meat of their legs. I never really knew what it was made of, but it always seemed to be harder/sharper than cartilage. Most turkey legs I've eaten have a bunch of them, which is part of the reason why some folks throw out the rest of the bird and only eat the breast meat.

It's too bad that happens, because those legs are tasty!

 

[catman529]

Pretty sure that's the strings of "tendon"-type white connective tissue that runs through the meat of their legs. I never really knew what it was made of, but it always seemed to be harder/sharper than cartilage. Most turkey legs I've eaten have a bunch of them, which is part of the reason why some folks throw out the rest of the bird and only eat the breast meat.

It's too bad that happens, because those legs are tasty!

Yeah, that's exactly what it is.

and yes, the legs are tasty.

 

[Woodchuck]

Thanks for the info guys. I've got to give them a try this year. Like most everyone else I've always tossed them. Any tricks to getting rid of the spindle or is it just a matter of picking through the meat?

Sorry to hijack Catman.

 

[catman529]

Pretty sure that's the strings of "tendon"-type white connective tissue that runs through the meat of their legs. I never really knew what it was made of, but it always seemed to be harder/sharper than cartilage. Most turkey legs I've eaten have a bunch of them, which is part of the reason why some folks throw out the rest of the bird and only eat the breast meat.

It's too bad that happens, because those legs are tasty!

Yeah, that's exactly what it is.

and yes, the legs are tasty.

Best meat on the bird. Same with Geese, too.

might have to argue with that, breast meat is still the best being delicious and easy to prepare.

Thanks for the info guys. I've got to give them a try this year. Like most everyone else I've always tossed them. Any tricks to getting rid of the spindle or is it just a matter of picking through the meat?

Sorry to hijack Catman.

After you braise the legs, the spindle will have "opened" like spokes on an umbrella -still attached to the foot end. Take a fork and rack the meat out from under the spindle. Though, you need to still carefully pick through the meat for tiny shards. I suggest you comb through the meat at least twice. That stuff is sharp and could be dangerous.

when I boil I only pick through once, might miss the occasional piece but it's never too sharp after boiling, at least for me. I cook it down till meat just about falls off the bone when you pick it up.