Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register: Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account! To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
I like to breast them out rinse pat dry then put some sort of Cajun or creole seasoning on them put them in a Tupperware container and let them rest in the frig for 24-48 hours . Then I take half a piece of bacon stretch it over the breast put them in the oven and broil until the bacons done . I can usually eat 12-15 breasts as long as I have some fried taters , cole slaw and a couple squares of cornbread
__________________
Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
Threaded Mode