Trad Gang

There's been a lot said against carrying a big knife in the woods. Actually there are times when a big blade comes in handy. There must have been a reason that the early Mountainmen carried them, you can skin anything from a mouse to a moose with a big blade. Works pretty good for dressing squirrels too...   ;)  

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A few more of them and you got a crock pot full!

Saw this same thread over on another site.  Ron seems to have had lots of experience with these large knives over the years and I'm sure he is quite expert with them.  For my own use though, I am much more comfortable with a smaller knife like his "Skinner" blade.  I do not own one of Ron's knives yet, but when I do buy one, it will be his skinner knife.  Looks like the perfect knife for what I do.

Joe

I love knife pics.  Big blade great for chopping little critters legs off.  Looks like you made a clean heart lung shot right behind shoulder.  About time to fire up the crock pot.

A big knife does makes lobbing off the feet and heads of small game an easy job.

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You can do what you have to do with a smaller knife. You can "EVERYTHING" you need to do with a BIG one. But that's just me......   :wavey:    :campfire:

No crock pot for me when it comes to cooking squirrels. Flour, season then brown in a cast iron pan in bacon grease. Add a little liquid then cover and put in a 350*. oven for 3/4 of an hour or until the meat is tender.

   (http://www.shrewbows.com/rons_linkpics/Squirrel_fried.JPG)

Make gravy from the drippings and serve with mashed potatoes.

  (http://www.shrewbows.com/rons_linkpics/Squirrel_meat2.JPG)

I have always prefered a 3" to 4"  blade. The thinking being anything more is just a waste or compensating for one's short commings. But Ron you do presnt a good argument. Besides that is just one cool looking knife.

John

that looks good..gonna have to try squirl one day...kill them and give them to my friends but no more
PS. over the years reading your threads and specially about food..you got to write a cookbook about the game you killed and ate..would help the youngsters and ol timers alike to eat like you do Mr. Ron  :goldtooth:

Looks like a deer track in your potatoes there, Ron...
I've never eaten squirrel(we only have the little red ones) but man that looks good. So does the knife. Love the finger grooves in the handle.
I don't have one, but a big knife is in my future. I agree, if a mountain man carried one, it's gotta be a necessity on the trail.

I think a big knife can still have finesse. A Marbles Trailmaker comes to mind. I also think big knives were a necessity on the frontier as a weapon once they fired their rifles, its utility was just an added bonus.

I might also say that you guys up north must have way bigger squirrels than we do in Florida.

I take it we're not having tree rats in camp this year since you're eating them as fast as you're getting them???    :rolleyes:  

p.s.  Nice lookin vittles buddy.

Your making me hungry........

Bacon grease....cooking's elixir!

QuoteI might also say that you guys up north must have way bigger squirrels than we do in Florida.  

Yes we do Jon, we've got one up here called the Saber Tooth squirrel. It takes a big heavy blade to cut through the hide. They're tough to kill and you have to boil em for 5 hours to get em tender enough to eat...   :rolleyes: ...   :bigsmyl:

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Good looking grub, that saber-tooth looks like the ones around camp...

This makes me really want to go shoot some squirrels. I've never ate one but the next chance I get I will. Thanks Ron

Yeah, you just HAD to go and post that picture of squirrel, gravy, and smashed taters, huh, Ron?    :saywhat:

Squirrel is some mighty fine eatin! I was raised eatin em. The gray squirrels especially. Some of the Fox Squirrels taste like terpintine.   :eek:

Lord, first he's eatin' grits for breakfast and now fried squirrels, gravy and taters.  I think you're ready to come South and receive your honorary degree in "redneck", big fella.  I welcome you.  Might not have any Basil Haydens in the cabinet, but I've got this clear, white elixir in a mason jar that's had a few of Jawja's finest peaches floatin' in it...strictly for medicinal purposes ya know...aw, just drop by!

You are making me hungry.  In last few years I have switched to traditional gear and was reminded that I really like eating wild game. Those crusty old bucks and unfilled tags that come with trophy hunting don't taste so good.   I also like shooting at any legal critter I come across.  Something I was hesitant to do with a compound bow.  Love the pics that looks like some really good eats.
I may try my shrew hawk for small game dismemberment.  A hawk or big knife would also be a good detterant for evil doers you come across while roaming the hills.

Ron it looks like a big buck stepped rite in the middle of your mashed taters!!     :eek:

QuoteOriginally posted by olddogrib:
Lord, first he's eatin' grits for breakfast and now fried squirrels, gravy and taters.  I think you're ready to come South and receive your honorary degree in "redneck", big fella.  I welcome you.  Might not have any Basil Haydens in the cabinet, but I've got this clear, white elixir in a mason jar that's had a few of Jawja's finest peaches floatin' in it...strictly for medicinal purposes ya know...aw, just drop by!

A good ole cherry farmer's son that I played basketball with when I was younger stopped by a friend of mines who's dad was from kan-tuck-eee and he had this clear stuff in a mason jar that my buddy had a few swoller's of. Well, lets just say he's not been the same since.   :eek:    ;)

Makes me want to shoot a few of them bushytailed critters this fall and try them for myself. Them looked plum tasty!

Grandma has a take on the same recipe except you parboil the squirrel first, then deep fry.  No time in the oven.  Lots of "squirrel" juice for the gravy!

Looks wonderful.

Food stuff Ron. My Buck 110 is my biggest knive and it does everything from gutting and skining deer to my squirrels. But I will say my little Buck 371 has done it all too.

Man! That brings back memories. It should be a crime to prepare squirrel for consumption any other way but fried, just like that, with mashed taters,squirrel gravy and cathead biscuits and plenty of molasses and butter. Don't forget the sweet tea now.

ya can also use a big knife for a little digging.
(http://img.photobucket.com/albums/v119/adkmountainken/RL_zpsad6f4e68.jpg)

QuoteOriginally posted by Ron LaClair:
No crock pot for me when it comes to cooking squirrels. Flour, season then brown in a cast iron pan in bacon grease. Add a little liquid then cover and put in a 350*. oven for 3/4 of an hour or until the meat is tender.

    (http://www.shrewbows.com/rons_linkpics/Squirrel_fried.JPG)

Make gravy from the drippings and serve with mashed potatoes.

   (http://www.shrewbows.com/rons_linkpics/Squirrel_meat2.JPG)

SHAME SHAME SHAME!!! I DON'T SEE NO BREAD & BUTTER! LOOKS LIKE LOTS OF GRAVY GONNA BE WASTED!     <><

Man that looks tasty, Ron.  

I need to go get some squirrel now (the wife is going thing think I'm nuts, but the last time I cooked squirrel was before we met!  She's in for a surprise).

  :D

ron they look real good and i bet they taste good as well

good looking meal there Ron ! Nice knife too