Author Topic: Grillin' and Chillin' (Read 92432 times)

BeerIAm · « **Reply #648 on:** December 03, 2016, 11:39:59 PM »

Quote from: Mortalis5509 on December 03, 2016, 10:12:16 PM

Quote from: BeerIAm on December 03, 2016, 08:04:37 PM
Saw these at WalMart tonight. Never seen it before. What does one do with them???

Those are considered grade A. Looks like the cut is a little long. The cutting blade needs adjusting because a lot of the little bones at the end are broken and the picker water may have been a little high.

Rubber fingers and hot water help to remove the yellow skin that are on the feet and the outer toe nail. The hotter the water the easier it is to get all the skin off but at the same time it really softens the feet which then could be abused by the picker fingers.

Grade A because they are nice and pink without ammonia burns.

Now you a pretty good understanding of chicken feet, not that most care...lol. I know because I supervised in poultry for 5 years in a lot of different areas.

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Thanks? Lol

jc79 · « **Reply #649 on:** December 04, 2016, 12:16:23 PM »

You need to cook those on Jay's BGE.

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DOUG · « **Reply #650 on:** December 04, 2016, 01:31:04 PM »

Yum

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tjsahara00 · « **Reply #651 on:** December 13, 2016, 03:55:38 AM »

Each year instead of buying gifts for my guys
I make spicy meatballs....made them last night

11 lbs lean hamburger meat
3 large white onions
40 Habanero's
Worcestershire sauce
Ketchup
light brown sugar
salt & pepper

clark123456 · « **Reply #652 on:** December 13, 2016, 04:34:00 AM »

Quote from: tjsahara00 on December 13, 2016, 03:55:38 AM

Each year instead of buying gifts for my guys
I make spicy meatballs....made them last night

11 lbs lean hamburger meat
3 large white onions
40 Habanero's
Worcestershire sauce
Ketchup
light brown sugar
salt & pepper