There's always Chicken Fricassee and Jambalaya on the side, some warm crusty french bread and COLD beer. Made this 18 years ago for friends. It's now a staple, they call it "Frickin' Chicken and Jumpin' Lion"...
Or, for me, Scotch. :-)
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Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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