Quote:
Originally Posted by shakesthecat
You're welcome. I get too much credit amongst friends for it. It's been passed around Iowa like a doobie. I picked it up at Chiefs taillgater years ago. Prolly make a batch Sunday too. Going to try thighs this time. That sounds like a good idea.
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I've always used breasticle meat as well. Now that hy vee sells skinless/boneless thigh meat I may try that as well. All I ever grill is dark meat.
It's a winner recipe tho! Handed it out many times! Thanks again!