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It's #WineDownWednesday! Be sure to stop in and take a mid-week break with us at Carali's Rotisserie. 🍷
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Chicken mechs for my TankHead project: Rooster artillery and hen themed armored transport.
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Fried plantains, rice and our delicious Charcoal Rotisserie Chicken: it's what's on the menu!
See you soon!
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It's #NationalChickenWingDay! Here's how WE will be celebrating. 😋
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Don't miss out on some of the great things happening around Louisville.
Which venues do you plan on visiting?
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There aren't facts quite like Charcoal Chicken facts!
Lunch is ready. See you soon!
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Louisville Sunset
jmg-photography.tumblr.com
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(OC) Apple and Pecan wood smoked BBQ Chicken Breasts my husband made [3084x1727]
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Mike and Amy Mills are a father-daughter team from southern Illinois.
Mike was trained as a dental technician. “I made false teeth — crowns, bridges, partials — this type of thing. It’s what I did as a trade,” he recalls. “Later on, I started barbecuing just for the fun of doing it.”
And that’s what made him famous.
Mike is 75 now. Along with a pen and glasses, he carries a meat thermometer in his shirt pocket. He doesn’t like to brag, but he has won numerous international barbecue competitions. He is even in the Barbecue Hall of Fame in Kansas City, Mo.
In short, the guy standing on my porch on a recent rainy day is a barbecue legend. With his daughter Amy, he runs a place in Murphysboro, Ill., called 17th Street Barbecue, where they spread “the gospel of barbecue,” as Amy puts it. Hence the title of their new cookbook, Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue. It has simple recipes like pimento cheese and tangy coleslaw, as well as more ambitious projects — like instructions on how to select and prepare a whole hog.
‘Praise The Lard’: A Barbecue Legend Shows Us How To Master Smoked Chicken Wings
Photo: Ari Shapiro/NPR
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Campfire Whisky BBQ Chicken #FoodPorn Who’s hungry? via u/supersonicfevermart
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Chicken!
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