Originally posted by robtcorl One for Racer or Parallax.
I did see one of these in the wild a couple of years ago...new Orleans, if I recall correctly
---------- Post added 07-15-17 at 07:18 AM ----------
Originally posted by clackers Would you baste Otis with a bourbon-based sauce?
talking about basting Otis will merely provoke outrage in certain circles
but marinating tough cuts in bourbon and whatever you like, does seem to tenderize the meat
but I read an English game cook book that suggested you hang your bird until when lifted by the beak the bird fell to the ground
I would much prefer the bourbon method