Just sauced them. Things are A-Ok. :-)
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Yeah, I have. It's part of the learning process brother and while the kettle smokers have a bit of a steeper learning curve than some other smokers, don't let it faze you, as while it is unfortunate, pork is a forgiving meat and the bricks will help to hold temperatures so things will probably be ok.
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If I can ever drop that lil $hi+ in my backyard I will post pics and flavor review.
I dropped one last year and let Ralph walk around with it but feared he would get fleas and lice
off of it as it cooled. Had I been thinking of smoking that weekend I would have skinned it and
smoked it, sure. They knock all the green pecans out of my trees each year, my patio gets littered
with cracked shells.
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MMMMMMM Squirrel. Never had it smoked, loved it braised.
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I am also kind of wary of it smoked. Braised WOULD be tasty. As tasty as squirrel could possibly be anyway.
Gumbo is good.
When I finally got Ralph to put it down, I was stunned by how HEAVY the lil Shi+ was. It was a good 1.5 lbs.+
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Squirrel is darn good. I usually fry it... but it is great in Brunswick Stew.
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Well, you know as a native Alabamian that's the only way I've ever had it. :-)
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Thanks guys. I read up on it in a few places and most people said it turned out tough after it was smoked. Think the meat is a bit to dry adn lean for it. I think grilled would be pretty good if you can keep it tender.

I also didnt get pics of the butt.. my wife had hte camera. It turned out great though.
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What, no camera on your phone?
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Good point, didnt think about it. sorry guys.
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Only way I've ever had squirrel was under my tires...but that's just how we do it 'round here....:-)

Seriously though, I bet anything you put in your Brunswick stew Brent is real tasty!
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LOL... thanks Keith:-)

Seriously though, and I don't know if this is fact, but the story I have heard is the original Brunswick Stew was made on the order of General Sherman. The story goes that he told the cooks they needed to come up with something since squirrel was so widely available.
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I have a great dipping sauce for squirrel! :-)
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I haven't heard that one before but no one really knows for sure where Brunswick stew came from. Best guesses are either from Brunswick, Georgia or Brunswick County Virginia. I would go with Virginia based on the fact that it's been around longer than the d*mn prison colony (yes, Georgia was founded as a penal colony. Go Gators)

But, my granny has a copy of Marjoire Kinnan Rawlings' cookbook, Cross Creek Cookery ( for Florida/Alachua County history), in which she claims that it originated from Braunschweig, Germany.

In short, who knows but I dang sure know it's slap-yo-grandmomma-good
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/\
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What he said!!!
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I was in safeway on Monday and stumbled across a 4-bone beef rib cut that actually didn't have most of the meat gouged out from between the bones unlike how they are typically sold around here, and, it was on sale, marked down an extra 30% off and there was a stack of $2 off coupons at the meat counter, so even though I think safeway beef sucks, for 87-cents, I couldn't pass this one up.

Covered with my spicy rub + powdered mustard, coriander, a lot of chipotle powder and some salt to draw some of the moisture out while it spent overnight in the fridge.

Smoked with plum wood.

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adam, that looks great
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Looks like that one came out pretty tasty Adam.
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Nice!
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Thanks.

Brent, I was surprised, it actually had a good rich beef flavor to it. Very atypical of the beef found at safeway here.
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