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Post by deadeer on Dec 7, 2015 13:42:29 GMT -5
Hey, it's something! Got a small gray with a pellet rifle at 56yd!!! Benjamin Trail NP XL 22 cal.  |
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Post by Deleted on Dec 7, 2015 17:52:23 GMT -5
Good shooting, I'm heading to the woods this weekend for some squirrel control. Unfortunately the woods are so overrun you have to be careful not to shoot the old geezers that aren't even edible.
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Post by deadeer on Dec 8, 2015 14:26:35 GMT -5
That's what a crockpot is for! Lol. The old Kentucky way is to coat and fry in oil till brown in cast iron, drain off oil, add water, cover and steam till tender, 30-60min. I like it the other way around so its crispy, steam or boil first, then fry till brown. The grays can be fried just like chicken without further.
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Post by Deleted on Dec 8, 2015 16:06:14 GMT -5
Yeah the sloppy gravy goop isn't my favorite either. I would much rather have a crisp coating.
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Post by muznut on Dec 10, 2015 12:17:32 GMT -5
I miss shooting and cooking big grey squirrels growing up in Connecticut. Where I'm at now its just millions of those little red ones unless I take a road trip.
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Post by deadeer on Dec 10, 2015 12:24:28 GMT -5
Those Reds are not welcome. We shoot them on the spot. They chew on everything, house, garage, etc. Always heard no good eating either.
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Post by muznut on Dec 10, 2015 20:44:08 GMT -5
Some say around here they are bad and others say good, Im sure it has a lot to do with how they are prepared. I thought about killing a dozen or more and cutting off the hind quarters at the waist like frogs but there are tasty big critters around here so I don't bother.
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