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"I have made this recipe twice now. The first time they didn't make it to the canner, my family just ate them all (it was a small batch). I just canned a second batch yesterday. Thanks for sharing! THey are easy to make and very good."
"This turned out very good. I put the herb rub on at about 8 in the morning and put it back in the fridge for 4 hours. I cooked it on the grill for 40 minutes, 25 on one side, then flipped it for 15 on the other. Turned out nice. Thicker parts were rare, thinner parts were medium. All had a good flavor. I used a 12# leg that once deboned and butter..."
"I found this recipe very easy to make and (for me) it kept in the fridge for about a week and a half without changing. My wife actually likes to roll it out straight from the fridge (but she has never tried letting it warm first)"
"Well, I like this recipe very much. I made it several times in the spring/summer using fresh and twice in the last 2 weeks using frozen. For the frozen I make sure to thaw the strawberries and the rhubarb and drain them sufficiently."
"Followed the recipe exactly and it is a keeper. We had a fun time doing it and the results were good, and definately 'dirty. Corn and potatoes had a nice 'cajun' flavor to them. I used red potatoes and cut them based on size. Golf ball sized went in whole, lemon sized got halved, and baseball sized got quartered. Thanks!"
"Made them as muffins and they were excellent. I looked at them after 20 minutes but couldn't tell if they were done. I ended up with 23 minutes...and luckily they were fine. "
"These were very good. They look just like the photo. 22 minutes worked for me. They looked like they might not be done but they sprung back and tasted great!"