4 tender squirrels (dressed whole)
1 (16 ounce) bottle Italian dressing
8 small potatoes
2 medium onions
4 tablespoons barbecue sauce
1/4 cup salt
pinch of celery seed, paprika and sage
2 tablespoons bacon bits
Soak dressed squirrels overnight in the refrigerator in a large bowl of fresh water with one fourth cup salt added to water.
The next day, rinse squirrels off with fresh water and place on their backs in a cake pan. Pour Italian dressing over meat and place back in refrigerator for four to six hours.
On a sheet of aluminum foil (large enough to wrap one squirrel) place a layer of sliced onions and potatoes in the center. Place one Italian dressing-doused squirrel on vegetable layer upon its back. Pepper squirrel, add paprika, celery seed and ground sage (takes very little spice). Sprinkle bacon bits inside body cavity.
Stuff cavity full of carrots sliced thin and long. Pour barbecue sauce over to taste. Place another layer of onions and thin sliced potatoes on top.
Wrap complete entre6 in sheet of aluminum foil, careful not to puncture it. Wrap once more with foil, sealing on all sides. Repeat with other squirrels.
Place four servings on double-burner gas grill for 45 minutes with lid closed. Set on low temperature and turn every 10 to 15 minutes.