Has anyone dressed and grilled/or smoked some turtles?  I'd like to get some information on that.  I assume some beer is required to get them dressed out?

Don't know about smoking or grilling but they make great soup. Always put them in clean water for a couple of days to purge them, they'll taste a lot better

I have cleaned a lot of turtles.....beer is not manditory, however it is highly recommended. When I was a young snapper(sorry) I actually bought a booklet through a trapper supply company, it had a number of ways to clean turtles, I'll see if I can find it, if I didn't already give it to someone, you're welcome to it. The ways to clean one vary from submerging in boiling water, to busting the back open with a sledge hammer. Whichever way you do it....don't overlook the "backstrap" good luck.

A couple of years ago, and old river rat showed me how to clean a snapper with nothing other than a 4" fillet knife.. Takes about 15-20 minutes.
If there is interest,, I'll write it up.

We cut off the head and insert a water hose and fill the turtle up with water.   They will swell up 2x.   Make the skining part very easy.

I've HEARD of doing the same thing with compressed air but have not done it myself.

Small slit in a leg, insert air nozzle and inflate.  Supposed to seperate the halves of the shell and seperate the skin from the turtle.  Just deflate and undress it.

sounds like the potential for a large chinese fire drill complete with guts all over the floor and ceiling and nasty pitchers on the web, Dave!!!

Why are you guys eatin turtle when there is venison and pork running around...?  :p    

hey - I used to live in Michigan; and I ate quite a few snapping turtles... and they are the best meat that I can remember.

I would take the meat; and put it on sticks and barbecue it over coals; and put barbecue sauce on it.  

Each muscle tastes different; some like perch; some like beef; some like chicken - it really really good.

Turn him on his back and use a knife along the area where the bottom shell meets the top. It is a softer joint tissue there.  It will be self explanitory from there.  

Mary yourself a cajun gal like i did a shee will take that meat and talk funny over it until it is fit to eat.  

Brant

I like it best, clean it and cut it up.Small young arounr 10 pounds is best but any size will work.Put in a cooking bag BQ,Mrs Dash,Creole seasoning,Old Bay,what ever you like.Put in oven at 250 leave all day or to it falls apart..