[roland]

I cut them in half. Front half, back half. Cut just below the rib cage, and begin skinning. Kinda thumbing the skin off the body of the squirrel and pull down to it's feet, then break the ankle and cut off, then cut the tail off. Takes about 3 to 5 minutes. Note: I gut them in the field. I cut the stomach flaps off before I cook them, this part I think is called skirting in the beef world. I ussually though that part out, but sometimes grill it for a jerky type appetizer. I also just grill the squirells, as I do with all the other game I get. Flip it a couple of times and pour barbque sauce on it. They're real good.