Labor Day Throwdown: Anything Goes Free-For-All

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:emoji_wink: Let's get the creative thinking caps on and put together your

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Ok now , flaming wood and then I , I , I , give me a minute. I got this . Flaming wood and .


Come on, a little help here , lol

David
 
The weekend is winding down. Let's make sure to put that cute little "Labor Day" sign on your finished plate and send it is for a chance to win some of the amazing TD prizes we have to offer up for this one.

Robert
 
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This fella has been hanging out at my job. Looking for suggestions on catching and cooking it. Should I brine it? Smoke it or grill it? Rotisserie? Spatchcock or leave it whole? Help me out here!

Jim
 
Um.......no........LOL!!!
Come on Keith, we all know you love a good braised basted beer can buzzard. It's a Loosiana staple for God's sake :emoji_laughing: Being the culinary guru that you are, you're well aware that the key is correct wine pairing.

Here ya go buddy. A little place in Waco just for you.
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Have not been there for a few years but they serve some truly amazing and authentic Cajun food. This place is fantastic.

Robert
 
Um.....No.......
No to the restaurant or no to the beer can buzzard? Personally I don't see how you could refuse either but certainly not both :emoji_laughing: Seriously though, Buzzard Billy's is a truly exceptional restaurant....at least it used to be. The menu still looks amazing but as noted, I've not been there for several years.

Robert
 
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No to buzzard on a smoker in any form...
So that means JLeonard JLeonard can grill it or cook in the crock pot and you'll be excited sitting down to a big steaming plate of it? :emoji_laughing:
You first!! LOL!!!
I ain't scared. If Jim cooks it, I'll eat it. A buzzard isn't much more than a possum with wings :emoji_astonished: It'd certainly get points for creativity and originality.

Robert
 
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