In a large skillet, melt butter and add garlic & red bell pepper and cook over medium heat until pepper is softened; set aside.
In a paper or plastic bag, add flour, salt and pepper and shake to mix. Add pork and shake to coat. Add floured pork, remaining flour mixture,
and to the skillet and cook until pork is browned on all sides.
4 pounds small Red Potatoes, Scrubbed And Left Whole
3 packages (16 0z. Package) Cooked Kielbasa Sausage, Cut Into 1 1/2 Inch Pieces
10 ears Fresh Corn, Husks And Silks Removed (halved)
4 pounds Snow Crab Legs, Broken Into Pieces
4 pounds Fresh Shrimp, Peeled And Deveined
Heat a very large pot of water over an outdoor cooker, or medium-high heat indoors.
Add Slap Ya Mama Seafood Boil to taste, and bring to a boil. Add the potatoes and sausage, and simmer for about 10 minutes. Add the corn cook for another 5 minutes. Add
the crabs & shrimp, bring back to a boil and cook for 8 minutes.
Try not to boil too hard or your potatoes will fall apart. Turn off the heat and let it sit for a 5 minutes. Drain off the water or scoop everything
out with a large paddle-type ladle and pour the contents out onto your newspaper-covered table and dig in!
Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly
coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or
until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill
Spread 1 teaspoon Eagle Wingz Pineapple Teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and
repeat with the remaining rolls