Rattlesnake Charlie
  • Gold
  • ★★★
  • Posts: 152
  • Comments: 679
  • Overall: 831

I have found simply slowly cooking them until they start to brown in a skillet with just enough bacon grease (what else would a good country cook use?), then at the end a little balsamic vinegar to loosen up what stuck to the bottom of the pan, is pretty darned hard to beat. I like to stir them often to prevent a “hot spot”.

© 2017 Goodsteel Forum. Designed by Covalent Designs, LLC.