ADVERTISEMENT
- Real Recipes from Real People -

re: Smitty's Sauce Recipe

Misc.
ADVERTISEMENT
I was a graduate student at the Medical Center at the U of R 1972-77. Smitty's Birdland was the BEST. We made many late night trips for that great fried chicken and the SAUCE!!!
Many years ago, I replicated the sauce and it is EXACTLY like the original. I use it on just about everything.... even thought of using it on ice cream!!

It you would like the recipe, emai me and tell me your story!!
MsgID: 1435347
Shared by: Andy Scala
In reply to: Recipe(tried): Sal and Smitty's Birdland Sauce
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Classic Chicken Pot Pie with Variations
  • CLASSIC CHICKEN POT PIE "Pot pie for dinner is possible even if you’re busy. Just pick up refrigerated pie crusts instead of making them yourself. You’ll cut your preparation time in half." ...
  • Cheesy Miracle Asparagus (microwave)
  • CHEESY MIRACLE ASPARAGUS 1 lb. asparagus spears, trimmed 1/3 cup water 1/4 cup Miracle Whip Dressing 1/4 cup milk 1/4 cup Kraft Shredded Cheddar Cheese Place asparagus and water in 2-qt. microwaveable casserole dish;...
  • Fried Red Tomatoes
  • FRIED RED TOMATOES "Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp." 4 large ripe tomatoes (about 8 oz each) 2/3 cup polenta (coarse cornmeal) 2...
  • Chipotle Veggie Burrito
  • CHIPOTLE VEGGIE BURRITO Source: WFAA. Dallas/Fort Worth, Channel 8 Chef: Kent Chambless; Chipotle Mexican Grill 1 large tortilla rice black beans grilled vegetables salsas cheese sour cream lettuce guacamole ...
  • Sweet Potato Corn Bread
  • SWEET POTATO CORN BREAD 2 to 3 medium sweet potatoes, peeled, cut into chunks (12 ounces) 3/4 cup yellow cornmeal 2 tablespoons flour 1 tablespoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ...
ADVERTISEMENT
  • Pan Fried Filet Of Beef Sandwich - 1958 #1 winner
  • PAN FRIED FILET OF BEEF SANDWICH - 1958 #1 WINNER 8 slices enriched sandwich bread, toasted Butter or margarine 3/4 cup butter or margarine, divided use 1 clove garlic minced Four 4 oz servings beef tenderloin Salt an...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Smitty's Sauce Recipe
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!