RECIPE BBQ Buffalo Hot Squirrel Leg Dippers
· 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.