Friday Night Feed at The Rock

[Mike of the Mountain]

Originally Posted by Daryl Corona

I said minimum. Most folks wouldn't like my level of hot sauce heat. Can you say Carolina Reaper?

Now you’re diggin’ where the taters are!! How about some ghoulish ghost pepper sauce?

[Double Lab]

Originally Posted by Mike Koneski

Now you’re diggin’ where the taters are!! How about some ghoulish ghost pepper sauce?

That'll do.

[Mike of the Mountain]

I think I’m going to do two different styles of quail this year. We’ll have the dry rub/bacon wrapped/ Traeger smoked quail but I will also make my Greek style quail. That is seared in oil then cooked in a thick sauce chock full of onions. Y’all will like it.

[Donald McQuade]

OK Darryl and Mike, the gauntlet has been thrown down and I think I have the response. I will be bringing a selection of Sauses for you connoisseurs to sample, including a ghost pepper sauce and something called Scorpion with a Scoville rating of 2 million. Mike, please ensure there are appropriate fixings to sample these sauces with, and then let the fun begin.

[Mike of the Mountain]

Don, I love you man!!!

[Steve Hodges]

Originally Posted by Mike Koneski

I think I’m going to do two different styles of quail this year. We’ll have the dry rub/bacon wrapped/ Traeger smoked quail but I will also make my Greek style quail. That is seared in oil then cooked in a thick sauce chock full of onions. Y’all will like it.

Glad your described the "Greek stye Quail". I was envisioning something like loin cloths, olive oil and wrestling