tag:blogger.com,1999:blog-577164312464173899.post1873532437697646304..comments2023-04-28T03:02:25.826-05:00Comments on Eight More Miles: Secrets of Preparing Dark-Meated GamebirdsScampwalkerhttp://www.blogger.com/profile/00018588345538803637noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-577164312464173899.post-69413446174544538672012-03-14T21:50:50.008-05:002012-03-14T21:50:50.008-05:00Frankly, I wouldn't marinade with it. It'...Frankly, I wouldn't marinade with it. It's thick, and it'd take a lot of sauce to really make it a marinade. Instead, I'd either use it as a baste or dipping sauce. It's actually damn good with onion rings, too!Scampwalkerhttps://www.blogger.com/profile/00018588345538803637noreply@blogger.comtag:blogger.com,1999:blog-577164312464173899.post-51157516769107214632012-03-14T19:41:51.966-05:002012-03-14T19:41:51.966-05:00Never tasted Chatellier's before. You ever us...Never tasted Chatellier's before. You ever use it as a marinade or just baste with it?Mark Colemanhttps://www.blogger.com/profile/00105837142551567890noreply@blogger.com