Peanut butter and jelly chicken wings(omg) sam the cooking guy
video description
Slaw\r
-1/4 head cabbage\r
-1 large carrot\r
-1 large lime - zested and juiced\r
-1/2 cup Mayo\r
-1/4 cup table cream (or sour cream / milk)\r
-2 tsp garlic powder\r
-1 tsp onion powder\r
-1 tsp chili powder\r
-1 tsp cumin\r
-1 tsp smoked paprika\r
-2 tsp vinegar\r
-salt and pepper to taste \r
Fish\r
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)\r
Batter\r
-3/4 cup AP flour\r
-2 tbsp corn starch\r
-1/2 tbsp baking powder\r
-3/4 cup cold water\r
-1/2 tsp salt\r
Directions\r
Make slaw up to 1 day in advance (min 2 hours)\r
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl\r
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge\r
Make batter and place in fridge for at least 10 minutes before frying \r
Heat oil to 350 F\r
Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper \r
Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color)\r
Place fish onto wire rack to drain and salt right away\r
Assembly\r
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco\r
Serve with cold cerveza w Lime\r
Crowd favorite in our household, hope you enjoy!\n
Date: 2024-03-21
Related videos
Comments and reviews: 19
bk6182
March: Cast-Iron Skillet Chicken Caccaitore
Ingredients:
8 skin-on chicken thighs
Kosher salt
Freshly ground black pepper
Garlic powder
Extra-virgin olive oil, for drizzling
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
8 oz. sliced mushrooms
6 thyme sprigs
1/2 c. dry white wine
1 (28-oz) can crushed tomatoes
3 tbsp. drained capers
1/4 c. freshly chopped parsley
Directions:
Step 1
Preheat a large, cast-iron skillet over high heat. Pat chicken dry thoroughly, then season with kosher salt, pepper, and garlic powder. Add a drizzle of olive oil and cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes per side. Transfer to a dish skin side up and set aside.
Step 2:
Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, and bring to a boil while scraping bottom of pan. Once at a boil, turn heat to medium low, add tomatoes and capers, and season with salt and pepper. Place chicken in the skillet skin side up in a single layer. Cover with lid and simmer for 15-20 minutes.
Step 3:
Remove lid and garnish dish with parsley, then serve in skillet immediately.
-My family enjoys this dish. I'm now. 000001% Italian.
reply
March: Cast-Iron Skillet Chicken Caccaitore
Ingredients:
8 skin-on chicken thighs
Kosher salt
Freshly ground black pepper
Garlic powder
Extra-virgin olive oil, for drizzling
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
8 oz. sliced mushrooms
6 thyme sprigs
1/2 c. dry white wine
1 (28-oz) can crushed tomatoes
3 tbsp. drained capers
1/4 c. freshly chopped parsley
Directions:
Step 1
Preheat a large, cast-iron skillet over high heat. Pat chicken dry thoroughly, then season with kosher salt, pepper, and garlic powder. Add a drizzle of olive oil and cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes per side. Transfer to a dish skin side up and set aside.
Step 2:
Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, and bring to a boil while scraping bottom of pan. Once at a boil, turn heat to medium low, add tomatoes and capers, and season with salt and pepper. Place chicken in the skillet skin side up in a single layer. Cover with lid and simmer for 15-20 minutes.
Step 3:
Remove lid and garnish dish with parsley, then serve in skillet immediately.
-My family enjoys this dish. I'm now. 000001% Italian.
reply
chrisedwards1243
March: Best Traeger Baby Back Ribs
Ingredients:
1 rack pork baby back ribs
Rub
1/4 cup BBQ sauce
Rub ingedients:
1/4 cup brown sugar
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp cumin
Instructions:
- Prep ribs for smoking (i. e. remove membrane, extra fat)
- Combine rub ingredients and apply to ribs
- Allow rub to set on ribs for at least 15-30 minutes
- Set Traeger to 225 degrees
- Place ribs on Traeger and smoke until internal temp reaches 165 degrees (approx. 2-2. 5 hours)
- Once target temp has been reached, pull ribs off smoker and wrap ribs using two sheets of heavy duty aluminum foil
- Set either smoker or oven to 300 degrees and continue to cook wrapped ribs until internal temp reaches 200 degrees (approx. 1-1. 5 hours)
- Remove ribs and turn broiler on the oven
- Brush BBQ sauce on meat side of ribs and broil 3-4 minutes
- Pull ribs from oven and rest for 15 minutes
- Slice and enjoy
reply
March: Best Traeger Baby Back Ribs
Ingredients:
1 rack pork baby back ribs
Rub
1/4 cup BBQ sauce
Rub ingedients:
1/4 cup brown sugar
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp cumin
Instructions:
- Prep ribs for smoking (i. e. remove membrane, extra fat)
- Combine rub ingredients and apply to ribs
- Allow rub to set on ribs for at least 15-30 minutes
- Set Traeger to 225 degrees
- Place ribs on Traeger and smoke until internal temp reaches 165 degrees (approx. 2-2. 5 hours)
- Once target temp has been reached, pull ribs off smoker and wrap ribs using two sheets of heavy duty aluminum foil
- Set either smoker or oven to 300 degrees and continue to cook wrapped ribs until internal temp reaches 200 degrees (approx. 1-1. 5 hours)
- Remove ribs and turn broiler on the oven
- Brush BBQ sauce on meat side of ribs and broil 3-4 minutes
- Pull ribs from oven and rest for 15 minutes
- Slice and enjoy
reply
omarfdzco
MARCH:
CHIPOTLE TOSCANA SOUP
6 oz bacon, chopped
1 lb Italian Sausage
10 garlic cloves, peeled and minced.
1 medium diced onion
6 cups chicken broth
4 cups water
5 medium potatoes, peeled and chopped.
1 kale bundle chopped
1 cup of heavy cream
4 tablespoons of cream cheese
3 Chipotles peppers in adobo sauce.
Salt, black pepper and chilli flakes.
Parmesan cheese
Instructions
In a large pot over medium-high heat, add chopped bacon until browned. Remove bacon to a paper-towel and remove excess oil
Add Italian sausage, breaking it up with a spatula, add diced onion and minced garlic until cooked.
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook until potatoes gets soft.
When potatoes are done, add chopped kale and end up with light boiled.
Blend chipotle peppers, heavy cream and cream cheese.
Add the mix and bring to boil. Season to taste with salt, black pepper and pepper flakes then remove from heat.
Garnish with bacon and parmesan cheese.
reply
MARCH:
CHIPOTLE TOSCANA SOUP
6 oz bacon, chopped
1 lb Italian Sausage
10 garlic cloves, peeled and minced.
1 medium diced onion
6 cups chicken broth
4 cups water
5 medium potatoes, peeled and chopped.
1 kale bundle chopped
1 cup of heavy cream
4 tablespoons of cream cheese
3 Chipotles peppers in adobo sauce.
Salt, black pepper and chilli flakes.
Parmesan cheese
Instructions
In a large pot over medium-high heat, add chopped bacon until browned. Remove bacon to a paper-towel and remove excess oil
Add Italian sausage, breaking it up with a spatula, add diced onion and minced garlic until cooked.
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook until potatoes gets soft.
When potatoes are done, add chopped kale and end up with light boiled.
Blend chipotle peppers, heavy cream and cream cheese.
Add the mix and bring to boil. Season to taste with salt, black pepper and pepper flakes then remove from heat.
Garnish with bacon and parmesan cheese.
reply
stevenlee2763
March: Smoked, Spicy Korean Spareribs
INGREDIENTS
3 lb pork spare ribs
1 green onion chopped
1 tsp sesame seeds
1/2 onion sliced
Marinade
1/4 Asian pear
2 tbsp onion
2 tbsp garlic
1 tsp ginger
1 tbsp mirin
1 tbsp soy sauce
1/3 cup oligodang (cooking syrup) or sugar
1 tbsp sesame oil
1 tbsp dwenjang fermented soybean paste
2/3 cup gochujang
1 tbsp gochugaru
1/2 tsp black pepper
1/2 tsp msg optional
Blend all marinade ingredients together.
Prepare spareribs (trim off excess fat and remove membrane.
Set aside some marinade for basting and massage the ribs with marinade and let marinate for a few hours.
Smoke ribs at 200 degrees (at least 4 hours, while basting.
Cover with foil and let rest for about 20 minutes in a cooler to keep warm.
Slice individual ribs and garnish with green onions, sliced onions, sesame seeds and enjoy.
reply
March: Smoked, Spicy Korean Spareribs
INGREDIENTS
3 lb pork spare ribs
1 green onion chopped
1 tsp sesame seeds
1/2 onion sliced
Marinade
1/4 Asian pear
2 tbsp onion
2 tbsp garlic
1 tsp ginger
1 tbsp mirin
1 tbsp soy sauce
1/3 cup oligodang (cooking syrup) or sugar
1 tbsp sesame oil
1 tbsp dwenjang fermented soybean paste
2/3 cup gochujang
1 tbsp gochugaru
1/2 tsp black pepper
1/2 tsp msg optional
Blend all marinade ingredients together.
Prepare spareribs (trim off excess fat and remove membrane.
Set aside some marinade for basting and massage the ribs with marinade and let marinate for a few hours.
Smoke ribs at 200 degrees (at least 4 hours, while basting.
Cover with foil and let rest for about 20 minutes in a cooler to keep warm.
Slice individual ribs and garnish with green onions, sliced onions, sesame seeds and enjoy.
reply
G-Unit1111
March: Sam, my family has been making this breakfast casserole every Christmas and New Year's since the 1950s! And the beauty is that it can be made and enjoyed any time of year.
Christmas Breakfast Casserole
1 lb. breakfast sausage browned (hot sausage can be substituted)
1 3/4 cup milk
4 slices of white bread
1/4 tsp pepper
1/4 tsp dry mustard
4 eggs
1/4 lb. grated cheddar cheese (sharp cheddar preferred)
1/2 tsp salt
Dash of Worcestershire sauce
Optional: 1/2 tsp red pepper flakes for heat
Grease a square casserole dish (for 4. Use a 9 X 12 for 8.
Layer
Cubed bread
Browned sausage
Cheese
Beat milk, egg, salt, pepper, mustard, and Worcestershire sauce.
Pour mixture over bread, sausage, and cheese.
Refrigerate at least over night.
Bake covered 50 minutes at 350 degrees (until bubbly)
reply
March: Sam, my family has been making this breakfast casserole every Christmas and New Year's since the 1950s! And the beauty is that it can be made and enjoyed any time of year.
Christmas Breakfast Casserole
1 lb. breakfast sausage browned (hot sausage can be substituted)
1 3/4 cup milk
4 slices of white bread
1/4 tsp pepper
1/4 tsp dry mustard
4 eggs
1/4 lb. grated cheddar cheese (sharp cheddar preferred)
1/2 tsp salt
Dash of Worcestershire sauce
Optional: 1/2 tsp red pepper flakes for heat
Grease a square casserole dish (for 4. Use a 9 X 12 for 8.
Layer
Cubed bread
Browned sausage
Cheese
Beat milk, egg, salt, pepper, mustard, and Worcestershire sauce.
Pour mixture over bread, sausage, and cheese.
Refrigerate at least over night.
Bake covered 50 minutes at 350 degrees (until bubbly)
reply
Nuuriell
March: Spicy Indian Tofu and Mango Curry
2 medium mangoes, peeled and sliced
1 can coconut milk
4tsp vegetable oil
4tsp red curry paste
12-14oz extra-firm tofu, drained, cut into 3/4-1 cubes
4 medium shallots, sliced
1 large cucumber, sliced
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the tofu and shallot; cook until the tofu is lightly browned and the shallots have softened, about 5 minutes. Pour in the mango puree and cook until heated through.
To serve, stir in the remaining mango slices and cucumber. Serve over rice.
reply
March: Spicy Indian Tofu and Mango Curry
2 medium mangoes, peeled and sliced
1 can coconut milk
4tsp vegetable oil
4tsp red curry paste
12-14oz extra-firm tofu, drained, cut into 3/4-1 cubes
4 medium shallots, sliced
1 large cucumber, sliced
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the tofu and shallot; cook until the tofu is lightly browned and the shallots have softened, about 5 minutes. Pour in the mango puree and cook until heated through.
To serve, stir in the remaining mango slices and cucumber. Serve over rice.
reply
tomvangellow7057
March: Speghetti-Os
3 cups chicken broth (or water)
30oz tomato sauce
8 oz sharp cheddar cheese block (2 cups shredded)
1-1/2 to 2 cups 2% milk
1 tsp garlic powder
2 tsp kosher salt
Fresh cracked pepper
1/4 tsp cayenne
1 16oz box ring pasta
Half bag frozen mini meatballs (optional)
In a large saucepan combine chicken broth (or water) and tomato sauce.
Bring to a simmer then add milk and stir until simmering again.
Add meatballs.
Once simmering add spices and stir.
Stir in shredded cheddar cheese.
When cheese is melted add in uncooked pasta.
Simmer while stirring frequently for 15-20 minutes or until pasta is tender.
If it becomes too thick, add in extra milk or water.
reply
March: Speghetti-Os
3 cups chicken broth (or water)
30oz tomato sauce
8 oz sharp cheddar cheese block (2 cups shredded)
1-1/2 to 2 cups 2% milk
1 tsp garlic powder
2 tsp kosher salt
Fresh cracked pepper
1/4 tsp cayenne
1 16oz box ring pasta
Half bag frozen mini meatballs (optional)
In a large saucepan combine chicken broth (or water) and tomato sauce.
Bring to a simmer then add milk and stir until simmering again.
Add meatballs.
Once simmering add spices and stir.
Stir in shredded cheddar cheese.
When cheese is melted add in uncooked pasta.
Simmer while stirring frequently for 15-20 minutes or until pasta is tender.
If it becomes too thick, add in extra milk or water.
reply
danravenna2974
March: Burgers that don't need meat or buns
1 package chopped spinach drained well and squeezed to remove moisture
1 tsp onion powder
1 tsp salt
1 tbs good quality parmesan cheese
1 egg
1cp AP flour
1/2 cp milk
1/2 tsp baking powder
Make a pancake type mix, varying flour and milk to make it thicker/thinner to taste. Vary salt and parmesan cheese to taste. It should be pushed off of the tablespoon to cook, not poured. Use a tablespoon to dollop into oil fryer (350F. It will flatten out as it cooks to look like a craggy patty. Cook until lightly browned. Finish with dusting of BFF. Enjoy!
reply
March: Burgers that don't need meat or buns
1 package chopped spinach drained well and squeezed to remove moisture
1 tsp onion powder
1 tsp salt
1 tbs good quality parmesan cheese
1 egg
1cp AP flour
1/2 cp milk
1/2 tsp baking powder
Make a pancake type mix, varying flour and milk to make it thicker/thinner to taste. Vary salt and parmesan cheese to taste. It should be pushed off of the tablespoon to cook, not poured. Use a tablespoon to dollop into oil fryer (350F. It will flatten out as it cooks to look like a craggy patty. Cook until lightly browned. Finish with dusting of BFF. Enjoy!
reply
annturner5776
March: Hamburger and Noodles
1 lb lean ground beef
2 pkgs dry ramen noodles
1 boullion cube
Frozen veg of choice
Brown the ground beef using the spice pkgs from the noodles to flavour the beef. Once cooked drain. Add the noodles to the beef. Cover in enough water to cook the noodles. Once the noodles are cooked add the veg (or don't. If you want more gravy add more water and thicken with corn starch slurry. This can be made spicier using any peppers of choice. This totally customizable to your tastes and takes maybe 20 minutes to cook.
reply
March: Hamburger and Noodles
1 lb lean ground beef
2 pkgs dry ramen noodles
1 boullion cube
Frozen veg of choice
Brown the ground beef using the spice pkgs from the noodles to flavour the beef. Once cooked drain. Add the noodles to the beef. Cover in enough water to cook the noodles. Once the noodles are cooked add the veg (or don't. If you want more gravy add more water and thicken with corn starch slurry. This can be made spicier using any peppers of choice. This totally customizable to your tastes and takes maybe 20 minutes to cook.
reply
justinsnider5014
March Recipe coming from Texas: MANWICH BURRITO
ground beef
Manwich brand sloppy joe sauce
sliced into squares cheddar cheese
1 bag of nacho cheese Doritos
tabasco sauce
Burrito tortilla
wrap all ingredients (once manwich sauce and ground beef are mixed) (don’t forget to drain fat from ground beef before mixing with sauce)
wrap in tortilla and roll into burrito
serve with tater tots
i promise to god this is the most comfortable comfort food there is.
reply
March Recipe coming from Texas: MANWICH BURRITO
ground beef
Manwich brand sloppy joe sauce
sliced into squares cheddar cheese
1 bag of nacho cheese Doritos
tabasco sauce
Burrito tortilla
wrap all ingredients (once manwich sauce and ground beef are mixed) (don’t forget to drain fat from ground beef before mixing with sauce)
wrap in tortilla and roll into burrito
serve with tater tots
i promise to god this is the most comfortable comfort food there is.
reply
ineedahonda
MARCH: BEST Teriyaki Grilled Chicken Marinade
3lbs chicken thighs
1/2 cup soy sauce
1/2 cup brown sugar
Tbs olive oil
Tbs Garlic
Tbs Grated Ginger
tsp chili crisp
Green onions diced
Juice of one lime
Tbs rice vinegar
Pepper to taste
Marinade few hours or over night
Hold back some for sauce to baste when grilling or make glaze for after (thicken sauce with cornstarch)
Serve with white rice and oven roasted broccoli!
reply
MARCH: BEST Teriyaki Grilled Chicken Marinade
3lbs chicken thighs
1/2 cup soy sauce
1/2 cup brown sugar
Tbs olive oil
Tbs Garlic
Tbs Grated Ginger
tsp chili crisp
Green onions diced
Juice of one lime
Tbs rice vinegar
Pepper to taste
Marinade few hours or over night
Hold back some for sauce to baste when grilling or make glaze for after (thicken sauce with cornstarch)
Serve with white rice and oven roasted broccoli!
reply
KaelebMortimer
Hey Sam, love your vid’s and have a suggestion: Worlds spiciest chicken sandwich.
Brioche buns
Coleslaw: standard coleslaw but add sriracha powder and chili powder to the dressing
Tomatoes
Chicken: coat chicken in egg mixture and dip into a flour based powder that combines 1/4 habanero powder, 1/4 cayenne, 2/4 flour. Put this back in the egg wash and then into Pankow bread crumbs and fry. Rub the chicken with mango habanero sauce from BWW
reply
Hey Sam, love your vid’s and have a suggestion: Worlds spiciest chicken sandwich.
Brioche buns
Coleslaw: standard coleslaw but add sriracha powder and chili powder to the dressing
Tomatoes
Chicken: coat chicken in egg mixture and dip into a flour based powder that combines 1/4 habanero powder, 1/4 cayenne, 2/4 flour. Put this back in the egg wash and then into Pankow bread crumbs and fry. Rub the chicken with mango habanero sauce from BWW
reply
CHICOB4261
OMG! Sam you sounded just like the mayor from the Wizard of Oz! I laughed so hard I spit up my drink! Hey how about sabiche I have never seen you do sabichi or anticuchos. These are two of the most epic foods in all of South America! I won’t bore you with all the Details you can look the recipes up, but you would be awesome with both of these dishes. Love your show been watching you for about 5 years and I give you link to all of my friends.
reply
OMG! Sam you sounded just like the mayor from the Wizard of Oz! I laughed so hard I spit up my drink! Hey how about sabiche I have never seen you do sabichi or anticuchos. These are two of the most epic foods in all of South America! I won’t bore you with all the Details you can look the recipes up, but you would be awesome with both of these dishes. Love your show been watching you for about 5 years and I give you link to all of my friends.
reply
tuckerindabum442
March: Bell Pepper Soup
1lb ground beef
2 bell peppers diced 1/2 inch
Small yellow onion diced
Bundle of parsley chopped
30 Oz /- diced tomato
15oz tomato sauce
32oz beef broth
Italian herbs
Garlic
S&P
Pinch of cumin
Splash of Cholula
Brown the beef. Remove from pot.
Sautee veg in beef fat
Add beef back along with tomato and broth
Simmer 1hr
Serve over rice
reply
March: Bell Pepper Soup
1lb ground beef
2 bell peppers diced 1/2 inch
Small yellow onion diced
Bundle of parsley chopped
30 Oz /- diced tomato
15oz tomato sauce
32oz beef broth
Italian herbs
Garlic
S&P
Pinch of cumin
Splash of Cholula
Brown the beef. Remove from pot.
Sautee veg in beef fat
Add beef back along with tomato and broth
Simmer 1hr
Serve over rice
reply
Hosercam
Growing up poor in the midwest, my Mom would occasionally treat us kids with Fish Sticks. Not a lot of fresh fish in Kansas. We would eat them with Grape Jelly, the cheapest jelly she could find. To us kids, it was great. Plus it used to gross out the other folks when you told them about eating Grape Jelly on your Fish Sticks! Every now and then I'll make some just for old times sake.
reply
Growing up poor in the midwest, my Mom would occasionally treat us kids with Fish Sticks. Not a lot of fresh fish in Kansas. We would eat them with Grape Jelly, the cheapest jelly she could find. To us kids, it was great. Plus it used to gross out the other folks when you told them about eating Grape Jelly on your Fish Sticks! Every now and then I'll make some just for old times sake.
reply
e. b. campbell5294
PB&J wings are fantastic. My favorite wings of all time were smoked PB&J wings from a bar called Old Skool here in Columbus, OH. The pandemic was the end of that bar, but I miss those wings every day. If I was making this at home I’d use blackberry preserves, because they are superior. I’m with Max on this one. #TeamFancyJelly
reply
PB&J wings are fantastic. My favorite wings of all time were smoked PB&J wings from a bar called Old Skool here in Columbus, OH. The pandemic was the end of that bar, but I miss those wings every day. If I was making this at home I’d use blackberry preserves, because they are superior. I’m with Max on this one. #TeamFancyJelly
reply
32a34a
In this case I agree with your son. Letting your wallet cry and sob in the corner for a bit just to have the better jelly is the
correct decision. I know siding with your son will probably cost me my chances of receiving one of your beautiful and sleek
knives. But I'm willing to risk it. Great job again though on another great video.
reply
In this case I agree with your son. Letting your wallet cry and sob in the corner for a bit just to have the better jelly is the
correct decision. I know siding with your son will probably cost me my chances of receiving one of your beautiful and sleek
knives. But I'm willing to risk it. Great job again though on another great video.
reply
Chefsantatravels
I'm gonna make you laugh but I was at a party and they had Swedish meatballs in the same exact sauce peanut butter Jelly hot sauce ETC and they were good. But when I do my wings after I get them I'm gonna put them in the back out on the smoker or put them in the boiler so they blaze up and crisp up a little bit.
reply
I'm gonna make you laugh but I was at a party and they had Swedish meatballs in the same exact sauce peanut butter Jelly hot sauce ETC and they were good. But when I do my wings after I get them I'm gonna put them in the back out on the smoker or put them in the boiler so they blaze up and crisp up a little bit.
reply
randomstuff3201
Y'all having too much fun bickering just to bicker. Max wants the more expensive version - he's free to go buy it with his own money. That much other stuff added - it wouldn't make one bit of difference.
Keep the great content coming, and thank you for all the ideas.
reply
Y'all having too much fun bickering just to bicker. Max wants the more expensive version - he's free to go buy it with his own money. That much other stuff added - it wouldn't make one bit of difference.
Keep the great content coming, and thank you for all the ideas.
reply
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