I like to grill Squirrel, you skin them and open them all the way take the head off. Rub them down with salt and pepper, or seasoning of your choice. Get your coals just right with charcoil, and a few small split chunks of white oak. Start grilling with the squirrel belly down, when the edges start to brown flip him over and brown the other side, have the lid closed on your grill for a good smoke and dont leave the squirrel too long. If you time it right the meat will be tender and juicy. Too bad the seasons over.