Doc's Lab OR

Smidge34

Smidge34

Well-Known Member
I have two ways. Young ones get quartered, plus the backbone, lol. Not much of a backstrap, but it is the best meat on the planet. They get fried up low and slow in fresh lard and dusted in Cavender's Greek Seasoning. The old ones go into my world famous dumplings recipe, where I make a rich broth from their bones. My grandma could dress a squirrel as quickly as any man and grandpa loved to boil heads and all, then crack the head open with a butter knife to get to the inside.

Now I only go opening morning in late August with a couple of my buddies and that morning's haul (usually one helluva lot more than the measley 6 each under state bag limits) is generally all of the squirrel I get for the year. Oh yeah, the heads go in the ditch with the guts and hides these days lmao.
 
supchaka

supchaka

Well-Known Member
That shits gross. My wife and I just went to some expensive seafood place that served all this shit whole. Crawdads, shrimps lobsters and crab. I don't care to learn anatomy while I'm pulling their faces off trying to get to some meat. I was losing my appetite faster than I could eat. The waitress showed us how to suck the juice out of their fuckin heads and I was like why the fuck would i want that disgusting shit in my mouth!? Lol.
 
Vnsmkr

Vnsmkr

Well-Known Member
supchaka said:
That shits gross. My wife and I just went to some expensive seafood place that served all this shit whole. Crawdads, shrimps lobsters and crab. I don't care to learn anatomy while I'm pulling their faces off trying to get to some meat. I was losing my appetite faster than I could eat. The waitress showed us how to suck the juice out of their fuckin heads and I was like why the fuck would i want that disgusting shit in my mouth!? Lol.
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you dont know what you are missing buddy
 
K

ky man

Well-Known Member
Smidge34 said:
I have two ways. Young ones get quartered, plus the backbone, lol. Not much of a backstrap, but it is the best meat on the planet. They get fried up low and slow in fresh lard and dusted in Cavender's Greek Seasoning. The old ones go into my world famous dumplings recipe, where I make a rich broth from their bones. My grandma could dress a squirrel as quickly as any man and grandpa loved to boil heads and all, then crack the head open with a butter knife to get to the inside.

Now I only go opening morning in late August with a couple of my buddies and that morning's haul (usually one helluva lot more than the measley 6 each under state bag limits) is generally all of the squirrel I get for the year. Oh yeah, the heads go in the ditch with the guts and hides these days lmao.
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Your missing out the head and back are the best part of the darn things the brain sort of tast like chicken liver..ky
 
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