I agree that grilling squirrel would guarantee tough meat...

I skin them in the woods soon after I shoot them..If you wait until rigor mortis sets in, the skin comes off REALLY hard...

I cut them into 5 pieces....4 legs and the back...I trim the rib cage away because there is is very little meat on it..

You can parboil the meat in water or broth until it is tender, and then brown it in a pan or in the oven with barbeque sauce...

My favorite recipe is to shake the squirrel pieces in seasoned flour and then brown them in butter....Thenbake them in a medium oven ( 300-325)with some beer ,wine, or chicken broth until they are very tender...