RECIPE BBQ Buf­falo Hot Squir­rel Leg Dip­pers

American Survival Guide - - DINING ATTHE ROADKILL CAFÉ -

· Front and back legs from 2–3 squir­rels

· Salt · Freshly ground black pep­per

· 1 bot­tle fa­vorite brand of Louisiana hot sauce or Buf­falo hot wing sauce

· 1 stick but­ter

· Gar­lic pow­der

· Hick­ory wood chips

Soak the hick­ory chips in water for about one hour. Next, sea­son the squir­rel legs with salt, pep­per and gar­lic pow­der to taste. Put the hot sauce into a pan. Add the but­ter and a few shakes of gar­lic pow­der. Heat on low un­til all the but­ter is melted. Keep it on low and stir of­ten. Add the hick­ory chips to a hot grill and then put the squir­rel legs on it, grilling them on medium heat un­til done. Baste the legs fre­quently with the hot sauce, with a final heavy bast­ing at the final flips prior to be­ing fin­ished. Grill the legs over medium to medium-low heat, adding more chips as you see fit. Cook un­til done (use poul­try guide­lines), bast­ing of­ten with the sauce. Save plenty of the sauce for dip­ping in­stead of us­ing it all for bast­ing.

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