Barbecued Smoked Squirrel Sandwiches
Looking for something different to do with your squirrel meat? While fried always seems to be everyone's favorite way of cooking and eating squirrel, their nutty flavor works well with hickory smoke.
So how do you get the slow-smoked flavor in a tender, easy-to-eat, meal? The secret lies in a two-part cooking method. Start the squirrels on the Traeger smoker, get them just about cooked through, then transfer to a pan over a bed of sliced onions. Add beer or chicken stock, cover tightly with foil and continue cooking on either the smoker or in the oven for another two hours.
4-6 skinned squirrels
2 onions, sliced
1 beer or 1 can of chicken stock
BBQ sauce (optional)
Coat the squirrels in BBQ rub of choice and place on a 250-degree smoker over hickory wood. Slow smoke for one hour.
Uncover the pan and move the squirrels to a baking sheet or cutting board. Allow the meat to cool until you are able to pick the meat from the bone. Return the boneless meat to the pan. Add two to three tablespoons of your favorite BBQ sauce to the pan and stir everything well. Return the pan to the oven or smoker and cook until everything is warmed through. Serve on hamburger buns and top the sandwich with pickles or slaw.