Quote:
Originally Posted by Victor Wasylyna
If y’all are smothering your “filet mignon of the sky” with cream cheese, bacon, and jalapeño, I don’t even want to know how you eat a beef filet. Butterflied, well done, and covered in A1 sauce? Gee whiz!
Save the popper recipe for coots and such.
-Victor
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Dean, we did a dove popper recipe a couple weeks ago, cooked on a discada, and it was absolutely gourmet!
I love to cook, and love to experiment. Like the time I used Jamaican Jerk Seasoning on grouse.
It was insanely good!
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