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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.
Like you're straw lol
Lord have mercy!
Kroger boneless ribeyes are on sale this week so I snatched up a couple family 4 packs for less than $6 per 3/4” steak. I made Philly cheesesteak egg rolls over the weekend and bought a huge roll of country French bread for $1.79 that made 3 nice hoagie rolls for sammiches. I wound up with one ribeye left this morning and got busy with work and before long it was nearly 2 pm and no lunch yet. I was hangry and decided to grill one up, half sauté/half carmalize a few Vidalias and peel and slice a big brandywine. Shew!
I got to quit looking at This Thread.
Ky wonder mater , serendipity corn, fortex green beans, chicken of the woods and King Salmon from the Gulkana river. Guess the king wouldn't be what you'd call cheap , but it was damn fun watching him get air born. Picture looks like crap from hydraulic oil bath yesterday.
I really like those big fortex beans..Everything looks great!
Working on Beau's challenge. 6 month old boneless skinless chicken breasts from the freezer. Breast cut in half, pounded to about 3/4" thick, marinated in Frank's and buttermilk for an hour. Then twice dredged in flour seasoned heavily with Cayenne, black pepper, paprika, salt and a little garlic powder.
Nashville hot chicken hillbilly style!
who needs chik fil a
That all looks pretty good except for the Frank's red hot sauce. I know most people put that sh*t on everything but it has to much of a sour or vinegar taste for me. I switched to Sriracha as my hot sauce and I literally do put it on everything.