Injected with butter and liberal amounts of Tonys, then covered in a paste of mustard, Tonys, and Louisiana hit sauce. Deep fried.
I've been doing this for about 7 years and have developed a small neighborhood fan club. I'm doing 2 this year for me and 8 contracted out. I enjoy doing it. And all I charge is 2 gallons of oil for each bird so I have enough fresh oil left over to fry my fish throughout the year.
