Posted: 7/18/2010 8:12:39 PM EDT
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Anyone wanna send me some? I think its crack on a stick. |
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What I call chislic is just cut up meat sometimes with a special breading (family secret so to say).... Just read the wiki on it... "virtually unknown outside the state of South Dakota in the USA" Really folks? no way that can be true... The world is missing out on some good stuff! |
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Quoted: Chislic to me is mutton (lamb/sheep) on a skewer and deep fried with no kind of breading or coating. Ive eaten it since I was a youngin (over 30 years). A lot of people regard it as any meat on stick but, its just not the same. That is real chislic. It is the first kind I had and still the best. You know it is good when you can remember it from Kindergarten! We usually just cut up a beef roast that isn't very expensive and deep fry the chunks when we are make it ourselves. Sprinkle a little garlic salt on it and you are pretty close to golden! |
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Quoted: I remember getting to Bridgewater to see the grandparents and we would go to the Wildcat Inn and watch grandpa playing cards. A big ol order of chislic was downed by me and my brother.Quoted: Chislic to me is mutton (lamb/sheep) on a skewer and deep fried with no kind of breading or coating. Ive eaten it since I was a youngin (over 30 years). A lot of people regard it as any meat on stick but, its just not the same. That is real chislic. It is the first kind I had and still the best. You know it is good when you can remember it from Kindergarten! We usually just cut up a beef roast that isn't very expensive and deep fry the chunks when we are make it ourselves. Sprinkle a little garlic salt on it and you are pretty close to golden! I think I need to take a trip north next weekend. |
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Quoted: Chislic to me is mutton (lamb/sheep) on a skewer and deep fried with no kind of breading or coating. Ive eaten it since I was a youngin (over 30 years). A lot of people regard it as any meat on stick but, its just not the same. This. With saltines and beer. The 4-H and FFA groups always had mutton for their chislic feeds when I was a kid. And on a related note, the best mountain oysters are "fresh" and cooked on the branding spit with salt and pepper.  |