With Jeff out on vacation, Capt. Kevin and Capt. Kirk called in Capt. Scott Shank to fill in, and you can only imagine the stories! If that wasn’t enough, Noel Kuhn, surf fishing guru, joined the guys for two hours to chime in with stories and answer listener questions. And then there were the nudists…
Get yourself a flat backup battery charger for your wireless devices from Interstate Batteries!
Get yourself registered for the 2019 El Cheapo. Click HERE!
Handy Randy’s “Atta Boy” Chicken Recipe
Will cook enough chicken for around 50 + people.
1 or 2, 25lb boxes of chicken halves or pieces…. you can reduce the recipe for smaller batches. This recipe is very forgiving.
1- gallon Apple cider vinegar
1- gallon worcestershire sauce
2- gallons water
1- cloves fresh garlic (Minced)
2 to 3 tablespoons salt and pepper (to taste)
Mix all contents in a 5-gallon bucket. Add chicken to a 5 to 7- gallon stock pot and add enough liquid to cover chicken. (chicken can be added the day before cooking if you keep it refrigerated, but not required) Heat the grill to chicken temperature. (165 deg). Place a full grill of chicken. Keep the stock pot next to the grill area. As the chicken cooks and begins to flame remove it from the grill and place it in the stock pot with liquid to cool down and allow fat to burn from grill. Repeat the process of adding the chicken back to the grill and back to the stock pot with liquid 3 to 4 times during the cooking process. On the final cooking process, be sure to bring all the chicken to (165 deg) and make sure it is cooked through. Meanwhile clean or cook off your utensils to treat against contamination.
The remaining liquid stock may be used for several batches as needed but do not use the liquid for anything but chicken cooking. Dispose of the unused liquids.
Total cook time: 45 min to 1 hour. After the final cook off you may pull all the chicken into an aluminum pan or cooler and cover with aluminum foil.