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Started By
Message
1
Posted on 1/28/13 at 3:43 pm to eyepooted
Me no likey the Tonys either
Posted on 1/28/13 at 3:59 pm to fishfighter
Frickem Fish, I like me some Tony's also 
Posted on 1/28/13 at 4:08 pm to Chad504boy
quote:I usually bread in flour first then dredge in egg wash then the bread crumbs. You could season your flour or you could rub dry seasoning into meat before breading.
way to give it more flavor though
Posted on 1/28/13 at 4:17 pm to fishfighter
well the whole recipe sounds good, minus the tony's.
This post was edited on 1/28/13 at 4:18 pm
Posted on 1/28/13 at 4:19 pm to Chad504boy
quote:
so you were only in it for the roll cut...
pretty much. Tony's is
Salt, cracked black pepper, and cayenne is all you need my friend.
Posted on 1/28/13 at 4:22 pm to eyepooted
I like some Tony's here
Posted on 1/28/13 at 5:00 pm to jimbeam
Some poeple have taste buds of shite, then there are us that have great taste buds that use Tony's.
Posted on 1/28/13 at 5:05 pm to fishfighter
quote:
Fillet that sucker to it is about 3/8" thick and roll it out.
Season it with some tony's, spoon on cream cheese, add onions, peppers. Take a couple links of green pepper susage and cut them in 3/8" strips long ways of the links and space them out. Roll that sucker back up.
Was gonna say this, but figured it was Cooking 101 question rather than Advanced Redneck Critter Cookin 401.
Posted on 1/28/13 at 5:05 pm to fishfighter
quote:
Some poeple have taste buds of shite that use Tony's.
Posted on 1/28/13 at 5:06 pm to BarDTiger81
Not a big Tony's guy myself.
Posted on 1/28/13 at 6:19 pm to OldSouth
Not that brand but pepper jelly is good s***
Posted on 1/28/13 at 6:24 pm to Bleeding purple
I use Slap Ya Mama instead of Tony's
Posted on 1/31/13 at 6:20 pm to OldSouth
Not that brand but pepper jelly is good s***
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