Originally Posted by Rasputin:
Anyone know a good Eagle recipe?
1. Wring it's neck
2. Pluck it's feathers
3. Stick your hand in it's ass and pull out it's guts
4. Spatchcock that sucker
5. Apply your favorite rub
6. Smoke at 225 for 2 hours
7. Slather it with KC Masterpiece
8. Throw it in the trash and eat burnt ends you heathen [Reply]
Best of luck to you gents with your endeavors. I'm gonna sit this one out, going to a party now where they've got allllll the bases covered. So I'm making some ham/cream cheese/pickle pinwheels as my only lowly contribution. [Reply]
Originally Posted by Pablo:
Best of luck to you gents with your endeavors. I'm gonna sit this one out, going to a party now where they've got allllll the bases covered. So I'm making some ham/cream cheese/pickle pinwheels as my only lowly contribution.
Bruh I legit feel feel sorry for any party that isn’t highlighting your food
Enjoy letting everyone else carry the food day though [Reply]
Ribs and wings are dry brining. Salsa verde and chips are done. Kalbi marinade is done, beef ribs will go into the marinade in a few hours. Feel like I'm forgetting something . . . [Reply]
Originally Posted by FlaChief58:
Wow, brine and marinade? I feel like a peasant now. I season mine right before they go into the air fryer and sauce them after they come out
It's for a lot of people and the standards at the bar are somewhat high... They server Miller High Life (in the bottle)... That means people know their wings... [Reply]
