I would love to try smoked squirrel. It tastes like chicken, and to smoke it would really make that tough meat really tender. Let me know if you need any.

How about Smoked Seafood Salad, we made this as a special every week at the Columns Hotel.

Line three smoker racks with foil and punch holes in the foil to allow smoke to flow evenly. Coat lightly with olive oil 1 lb. each of large shrimp (21-30 ct), bay scallops, and raw oysters. Place each seafod ingredient onto it's own foil lined rack and smoke on a low heat until cooked through. Then refrigerate the seafood until well chilled. Toss all the seafood in a large bowl with a vinaigrette dressing and served on a bed of chopped greens mix of your choice. Garnish with a sprinkling of any good strong cheese chunks and some grape tomatoes.

Culinarily yours,
CCR