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Author Topic: Fried Night At The Classic  (Read 26036 times)

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Offline GregB

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Re: Fried Night At The Classic
« Reply #120 on: April 21, 2011, 10:19:21 am »
Hope yall don't mind seeing some eyeballs looking out at you from the deep fryer...my aunt likes squirrel brains, and those squirrel heads that didn't get a .22 bullet through them got saved along with the rest of the meat!  ;)
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Greg

A rich person can be poor monetarily, the best things in life are free...

JustinNC

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Re: Fried Night At The Classic
« Reply #121 on: April 21, 2011, 10:44:22 am »
Just now got to a PC.....Pat, that looks strikingly similar to one my neighbor found "sleeping" under his truck one morning after I found him hunting birds on my childrens play set in my back yard. ::) Not sure what happened to that kitty. I did get my arrow back though. Everybody should have neighbors like that.
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Offline Pat B

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Re: Fried Night At The Classic
« Reply #122 on: April 21, 2011, 12:37:36 pm »
Ronnie, I'll be riding with Justin so we'll be there about noon on Thursday with a turkey ready to fry!  ;D
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Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline cracker

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Re: Fried Night At The Classic
« Reply #123 on: April 21, 2011, 12:42:03 pm »
Pat all I need to know is how much the bird weighs so I'll know how long to cook it. Ron
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JustinNC

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Re: Fried Night At The Classic
« Reply #124 on: April 21, 2011, 12:46:39 pm »
Quote from: cracker on April 21, 2011, 12:42:03 pm
Pat all I need to know is how much the bird weighs so I'll know how long to cook it. Ron

6'2 310....oh you mean the turkey ::)
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Offline cracker

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Re: Fried Night At The Classic
« Reply #125 on: April 21, 2011, 01:08:02 pm »
Justin you do realize that I make all the jokes around here. Right.
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Offline Pat B

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Re: Fried Night At The Classic
« Reply #126 on: April 21, 2011, 01:34:09 pm »
15# to 18#. They have them frozen at the grocery store. I'll buy it a day or two before and begin the thawing process so it should be good to go when we get there.  Is Sterling bringing the injection materials and substances?
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Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline cracker

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Re: Fried Night At The Classic
« Reply #127 on: April 21, 2011, 01:38:41 pm »
Don't know Pat. I'll check.
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Offline Pat B

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Re: Fried Night At The Classic
« Reply #128 on: April 21, 2011, 01:41:01 pm »
I'll bring a couple of jars of pickled okra just for the fry cooks!  ;)
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Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline cracker

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Re: Fried Night At The Classic
« Reply #129 on: April 21, 2011, 01:42:42 pm »
MMMM Pat thats one of my favorite things to snack on while I'm cooking. Is it home made?Ron
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Offline cracker

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Re: Fried Night At The Classic
« Reply #130 on: April 21, 2011, 02:07:30 pm »
Pat got the marinade covered.Ron
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Offline Pat B

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Re: Fried Night At The Classic
« Reply #131 on: April 21, 2011, 02:20:06 pm »
home grown and home made!!!  8)
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Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

JustinNC

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Re: Fried Night At The Classic
« Reply #132 on: April 21, 2011, 02:38:56 pm »
Who said it was a joke ;)
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Offline skyarrow

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Re: Fried Night At The Classic
« Reply #133 on: April 21, 2011, 03:21:43 pm »
Ron my plain will land around noone Thursday RG is picking me up after I get there and set camp we can run to wolly world and get the marinade
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Offline cracker

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Re: Fried Night At The Classic
« Reply #134 on: April 21, 2011, 05:02:30 pm »
10-4
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