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BBQ Squirrel


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Easy Squirrel BBQ


~ 4-5 squirrels, cut into serving pieces

~ Original Allegro marinade

~ garlic powder

~ salt

~ pepper

~ Tony Chachere's Creole seasoning

~ your favorite bbq sauce

~ foil



Place meat in a large ziplock bag and cover with the marinade. Refrigerate at least 1 hour. Overnight is better.


Line a 9 x 13 baking pan with foil. Make the foil big enough so you can fold over the top and seal.


Place the meat on the foil and season with garlic powder, salt, pepper and creole seasoning.


Wrap the foil over the top and seal. Bake for 2 hours at 350 degrees.


While squirrel is cooking, pre-heat your grill.


When squirrel is done, remove it from foil and place on grill. Baste with bbq sauce.


Grill over medium heat until sauce starts to get sticky. Do not overcook! you don't want the meat to get tough!


Remove from grill and serve with your favorite side dishes.



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Hickory Smoked Armadillo


~ 1 armadillo, cleaned and skinned

~ salt

~ pepper

~ your favorite seasoning, optional

~ your favorite bbq sauce, optional


Trim off as much fat as possible from armadillo.


Salt and pepper to taste. Sprinkle on your favorite seasoning to taste.


When charcoal is ready, add damp hickory chunks and place whole armadillo on rack. Close lid.


Let brown on all sides. When browned, wrap in foil and place back on grill for about 2 hours.


When done, trim meat from bones and add bbq sauce for a great sandwich.


Serve and Enjoy!

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