On 10/11/2020 at 9:40 AM, Shelby said:I know you guys could do it--if I can, anyone can. I can't usually get them all open, Ronnie has to step in. Some of them are stubborn.
I think I might try it. I need a proper opening knife thingy 😂 and can get them at my local speciality grocery stores. But how would I know if I got a “bad” one? I reallllly want to be able to grill them on the BGE with different types of compound butters. We had them served that way in Napa a year and a half ago and I still think about that meal often.
also, @Shelby that calamari looks better than most I’ve ever had and the idea of adding capers to the marinara is brilliant!
