They're too damned tough to just cook them without tenderizing. At least to me. I soak them in a freezer bag full of salt water for half a day, then in some water and vinegar for a couple hours. I usually put them whole on the grill and baste them with some olive oil and seasoned with garlic salt. Or just BBQ them on the grill like a piece of chicken. Or cut off the meat and my wife will throw them in a pot pie crust with veggies and make a pot pie. The latter is my favorite but probably the way I do it the least. Just about any way you cook chicken you can cook these. IMO, the trick is to get them tenderized first.
I've tried butter milk for tenderizing but butter milk seems very harsh. I ruined a few by making them completley unapetizing after taking them out of butter milk and seeing the mess it made.
I am going to head out tomorrow. It's supposed to be cool and dry and sunny. I'm taking my .410 this time.
Last edited by 10Glocks; 10/12/23.
