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Nice shot and nice post, oldspook. 'Glad to see a hunting post from you. You saved all the good meat with that shot.
I got a heart shot the other day, which made me happy at the moment, but when I was cleaning it, I realized I wouldn't be able to eat the heart, as usual. To me, they are the best part of the animal, pure, tender muscle. Just one little morsel, but oh so good.
When it's done marinating, are you going to roast it per Ted's method? That was the second best squirrel I've had, with the best being pressure-cooked.
Do you think you have enough power on tap there, or might you go up to a .45 at some point? ;D
I got a heart shot the other day, which made me happy at the moment, but when I was cleaning it, I realized I wouldn't be able to eat the heart, as usual. To me, they are the best part of the animal, pure, tender muscle. Just one little morsel, but oh so good.
When it's done marinating, are you going to roast it per Ted's method? That was the second best squirrel I've had, with the best being pressure-cooked.
Do you think you have enough power on tap there, or might you go up to a .45 at some point? ;D
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Distance to the wagon wheel looks like 25 feet to me? Or camera looses depth perception? Perfect shot for sure! Good job!
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'Glad there's no hard feelings between us, oldspook.
A tip: just frying them up is quick & easy, and they still taste good if you season them right, but they'll be tough.
Pressure cooker or Ted's Method are best for me so far, with Crock Pot a close 2nd. If you crock pot them, be sure the squirrels are covered in the cooking liquid. They don't just "leak juice" like a chuck roast does. Any parts above the cooking liquid will cook from the steam, but they'll be tough if they're not submerged.
A tip: just frying them up is quick & easy, and they still taste good if you season them right, but they'll be tough.
Pressure cooker or Ted's Method are best for me so far, with Crock Pot a close 2nd. If you crock pot them, be sure the squirrels are covered in the cooking liquid. They don't just "leak juice" like a chuck roast does. Any parts above the cooking liquid will cook from the steam, but they'll be tough if they're not submerged.
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