27 thoughts on “Mighty fine tasting… Especially with Red-Eyed gravy.”
Except in Florida where ‘Tree Chicken’ is Iguana ? I’ve heard squirrels referred to as Tree Rats ….
Especially by pecan farmers.
That’s the biggest reason I got a BB/pellet rifle.
Ain’t no shortage of them around here.
I’ve eaten more than my share of squirrel and rabbit. I don’t care what anybody calls it. I call it good eatin’.
Anyone who hasn’t had squirrel doesn’t know what they’re missing. Given the choice between properly cooked squirrel and a properly cooked rib-eye steak, it will be a flip of the coin as to which one I’ll take.
You ain’t lyin’. My grandmother on my father’s side had 20 acres of pecan trees behind her house. No shortage of squirrels. She would fry them and then make a gravy and smother them in that gravy and make grits as a side and you could pour that gravy over the grits … hoo boy.
I’m no fan of grits, but for the rest, an unqualified yes!
You weren’t properly raised or acclimated to outstanding Southern cuisine…
Grits are nasty. I tried them once when I was in the Navy, thinking they’d taste like Cream of Wheat. No amount of sweetening or any other additive can cover that up the taste of that nasty ass shit.
You don’t put sugar on grits. Butter, my friend, lots of it. Grits are ground corn. Corn needs butter. Some sausage gravy, maybe some chopped up bacon, maybe some cheese … but in the end grits are ground corn, don’t tell me you don’t like corn.
My ex-wife used to put grape jelly in her grits, yuuuch! At least I learned to eat and appreciate grits with butter and sausage gravy.
I know what grits are.
They didn’t have sausage gravy on the chow line when I tried the grits. Even if they did and I had indulged, I don’t think my conclusion would have changed, nasty ass stuff, not fit for human consumption.
You tried them once. In the navy. When has the navy ever had the definitive best way to cook anything? Was the cook that day from Boston?
I wouldn’t think Navy cooks are that much different from Army cooks and they can make a raw egg taste like shit. But I didn’t give up on eggs because of that.
Amen. If you live in the south and you walk up in somebody’s house and talk shit about grits, there just might be a fight.
I was southern born and raised. I just don’t like hominy.
I stand corrected, I don’t like hominy either, but turn it into grits, I am there…
Funny you should mention. Not that we are at that point, but the little tree rats are everywhere here in Arlington, TX.
One of our offspring got his mother a gift, one of those clear plastic bird feeders. I dutifully mounted it outside our dining room window. All was sublime, until the little bushy-tailed bastards started to raid the feeder. Snappy salute, “Yes dear, this means war”. The ensuing tactics and strategy of adding plastic shields and painting the with corn oil is a story unto itself.
Decades ago, I got one of these so I could practice while wearing all my Highpower Rifle competition gear–
One of the little bastards went at the bird feeder like he was on crack. Chewing at the plastic, even chewing on the wood mounts like a beaver, little wood chips falling over the side. 853 to the rescue. 8gr. pointy pellet at +/- 450 fps., hit right behind the shoulder, range about 30 ft. Heart shot, no exit wound. Quiet but deadly.
Squirrel is excellent in a gumbo. If you serve yourself, and you’re not sure what the piece of meat is, leave it in the pot. It might be the head that’s customarily served in some places. If you do happen to put it in your bowl, ask for a nut cracker, so you can enjoy the brain.
Nothern squirrels are tough little bastards, extremely difficult to skin, and their muscle sacs are very tough . . . gotta score ’em with a sharp blade and let the meat soak in brine overnite.
THEN an experienced cook can make a great meal of ’em, preferably fried with pan gravy.
My grandmother (who raised 8 kids during the Great Depression and never threw ANYthing away) made great shepherd’s pies with squirrel, rabbit, raccoon, or anything else she could find. Good eatin after a good day’s work.
“Chicken of the Tree”
Now available in 8oz cans at your nearest grocery store
But if you’re not fond of grits, you should check out G.R.I.T.S. (girls raised in the south) Different flavor, different mouth feel, caution … may fight back.
I have a definite liking for those kind of Grits.
BUT if you’re not fond of grits, you should check out G.R.I.T.S. (girls raised in the south) Different flavor, different mouth feel … caution … may fight back.
kind of a toss up with my Grandmother, her Rabbit was to die for. then again her squirrels where damn good as well. mashed taters and green beans with bacon !
home made biscuits and gravy was to die for !
spent many a day in the woods with a single shot Winchester 22 rifle looking to bring home dinner. Dad taught me how to do that. always like 22 shorts for hunting them, not loud enough to spook the rest of them. easy picking once you know how.
but her rabbit was glazed with honey, don’t know how she did it. but it was better than glazed ham I had.
Except in Florida where ‘Tree Chicken’ is Iguana ? I’ve heard squirrels referred to as Tree Rats ….
Especially by pecan farmers.
That’s the biggest reason I got a BB/pellet rifle.
Ain’t no shortage of them around here.
I’ve eaten more than my share of squirrel and rabbit. I don’t care what anybody calls it. I call it good eatin’.
Anyone who hasn’t had squirrel doesn’t know what they’re missing. Given the choice between properly cooked squirrel and a properly cooked rib-eye steak, it will be a flip of the coin as to which one I’ll take.
You ain’t lyin’. My grandmother on my father’s side had 20 acres of pecan trees behind her house. No shortage of squirrels. She would fry them and then make a gravy and smother them in that gravy and make grits as a side and you could pour that gravy over the grits … hoo boy.
I’m no fan of grits, but for the rest, an unqualified yes!
You weren’t properly raised or acclimated to outstanding Southern cuisine…
Grits are nasty. I tried them once when I was in the Navy, thinking they’d taste like Cream of Wheat. No amount of sweetening or any other additive can cover that up the taste of that nasty ass shit.
You don’t put sugar on grits. Butter, my friend, lots of it. Grits are ground corn. Corn needs butter. Some sausage gravy, maybe some chopped up bacon, maybe some cheese … but in the end grits are ground corn, don’t tell me you don’t like corn.
My ex-wife used to put grape jelly in her grits, yuuuch! At least I learned to eat and appreciate grits with butter and sausage gravy.
I know what grits are.
They didn’t have sausage gravy on the chow line when I tried the grits. Even if they did and I had indulged, I don’t think my conclusion would have changed, nasty ass stuff, not fit for human consumption.
You tried them once. In the navy. When has the navy ever had the definitive best way to cook anything? Was the cook that day from Boston?
I wouldn’t think Navy cooks are that much different from Army cooks and they can make a raw egg taste like shit. But I didn’t give up on eggs because of that.
Amen. If you live in the south and you walk up in somebody’s house and talk shit about grits, there just might be a fight.
I was southern born and raised. I just don’t like hominy.
I stand corrected, I don’t like hominy either, but turn it into grits, I am there…
Funny you should mention. Not that we are at that point, but the little tree rats are everywhere here in Arlington, TX.
One of our offspring got his mother a gift, one of those clear plastic bird feeders. I dutifully mounted it outside our dining room window. All was sublime, until the little bushy-tailed bastards started to raid the feeder. Snappy salute, “Yes dear, this means war”. The ensuing tactics and strategy of adding plastic shields and painting the with corn oil is a story unto itself.
Decades ago, I got one of these so I could practice while wearing all my Highpower Rifle competition gear–
https://www.pyramydair.com/blog/2016/05/the-daisy-853-part-1/
I also have an air gun scope mounted on it.
One of the little bastards went at the bird feeder like he was on crack. Chewing at the plastic, even chewing on the wood mounts like a beaver, little wood chips falling over the side. 853 to the rescue. 8gr. pointy pellet at +/- 450 fps., hit right behind the shoulder, range about 30 ft. Heart shot, no exit wound. Quiet but deadly.
Squirrel is excellent in a gumbo. If you serve yourself, and you’re not sure what the piece of meat is, leave it in the pot. It might be the head that’s customarily served in some places. If you do happen to put it in your bowl, ask for a nut cracker, so you can enjoy the brain.
https://www.youtube.com/watch?v=oNltR4iCRCA
Should be fairly simple to build.
Nothern squirrels are tough little bastards, extremely difficult to skin, and their muscle sacs are very tough . . . gotta score ’em with a sharp blade and let the meat soak in brine overnite.
THEN an experienced cook can make a great meal of ’em, preferably fried with pan gravy.
My grandmother (who raised 8 kids during the Great Depression and never threw ANYthing away) made great shepherd’s pies with squirrel, rabbit, raccoon, or anything else she could find. Good eatin after a good day’s work.
“Chicken of the Tree”
Now available in 8oz cans at your nearest grocery store
But if you’re not fond of grits, you should check out G.R.I.T.S. (girls raised in the south) Different flavor, different mouth feel, caution … may fight back.
I have a definite liking for those kind of Grits.
BUT if you’re not fond of grits, you should check out G.R.I.T.S. (girls raised in the south) Different flavor, different mouth feel … caution … may fight back.
kind of a toss up with my Grandmother, her Rabbit was to die for. then again her squirrels where damn good as well. mashed taters and green beans with bacon !
home made biscuits and gravy was to die for !
spent many a day in the woods with a single shot Winchester 22 rifle looking to bring home dinner. Dad taught me how to do that. always like 22 shorts for hunting them, not loud enough to spook the rest of them. easy picking once you know how.
but her rabbit was glazed with honey, don’t know how she did it. but it was better than glazed ham I had.
Granny makes the best gravy.