ms_ann_thrope
Resurrected
- Joined
- Oct 4, 2012
- Posts
- 25,731
I made 'em. Yep. I mean to start they look like cocks shriveling up on the flame so it's a challenge to improve from there. There's a butcher in town that makes them fresh from the scrapings off the floor (I assume) and they throw stuff in like garlic, jalapeno, cheese, apple or etc.
Charcoal, of course, cooked slow with the lid on. But the pièce de résistance (that's French) was the bath. 1 bottle of Guinness (yes, it was a sacrifice), apple juice, a lemon cut into slices, cut up apple, onion, garlic, I probably left something out. As soon as they get browned/charred into the bubbling bath so they don't get chewy.
So, back to what you were doing.
Charcoal, of course, cooked slow with the lid on. But the pièce de résistance (that's French) was the bath. 1 bottle of Guinness (yes, it was a sacrifice), apple juice, a lemon cut into slices, cut up apple, onion, garlic, I probably left something out. As soon as they get browned/charred into the bubbling bath so they don't get chewy.
So, back to what you were doing.
