How to Cook a Squirrel Over a Campfire

Cut the skin of the squirrel across the middle of its back, perpendicular to the spine. Make this cut go all the way around its body to where the skin is cut into two pieces, a top piece that includes the head and front legs, and a piece that includes the tail and the back two legs. Pull skin toward the head and tail to remove it from the body. Once the skin is pulled to each end, cut behind skin to remove the head, tail and feet, as well as all skin.

Cut the breastbone in half, spitting it from the bottom up to the top, and cut the thin layer of the abdomen down the middle. Stick your fingers through the opening in the breastbone to the back of the lungs and heart, and grab them and pull them out and down towards the back legs. Work in this way to get all of the organs out. Be careful to not puncture any organs because any organ fluid will get germs on the meat. Rinse entire squirrel with water to get hair, blood and all other germs off of the squirrel.

Lay out foil approximately 18 inches square. Place squirrel in middle of foil and cover with BBQ sauce and chopped up potato. Then add the salt, pepper, creole seasoning, and garlic powder to taste.

Wrap squirrel up in the foil tightly. Then take another piece of foil and double wrap it to prevent juice leaking.

Remove squirrel wrap from fire with tongs and let cool for 3 to 5 minutes before unwrapping it.