Ingredients
2 whole frying size chickens
2 c. tomato juice
1 c. cider vinegar
1 stick margarine
1/2 tsp. cayenne pepper
1 tsp. salt (optional)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
WiFi-connected pellet grill — set-and-forget smoking and grilling
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
WiFi-connected pellet grill — set-and-forget smoking and grilling
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Tree and kill a good sized possum. Skin possum and remove glands and insides. Clean good. Scrape clean and scald in boiling water. Salt and pepper inside and out. Make a mixture of bread crumbs, applesauce and chestnuts, using equal amounts of each. Stuff possum with this mixture. Cover with sweet potatoes and one cup of water and 1/2 cup lemon juice. Bake in butter and baste often. Bake at 350° until tender.