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Thank you very much | Diolch yn fawr
All at JackArmy.net would like to thank everyone who has played a part on this site over the past 25 years whether that is through writing, contributing, moderating, posting or just visting and reading.
Without any of you the work that has gone into the site would have been pointless and we will always be proud that we built, generated and managed a community that was such a big part of the Swansea City supporting life for so long.
It has been a pleasure to bring to you the site for so long but the time is now right to turn the lights out for the last time but we do it both with a heavy heart and a sense of pride driven by the so many messages received since we announced the closure.
The site will remain here for a period until we archive and mothball it for the last time later this summer but all aspects are in a read only format.
Thank you though for all the memories
Phil Sumbler
Owner, jackarmy.net
Few pints and a kebab
- Thread starter Cooperman
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BrynCartwright
Michu
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Oh Cwps... You've suckered me again with another street style food I'm going to have to make soon as possible.
Cooperman
Roger Freestone
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BrynCartwright said:
You’ll need a big onion for the base, Bryn. I stacked the chicken quite high and it was bordering on being top heavy. It could also be cooked horizontally. The onion becomes lovely and caramelised and absorbs the juices.
Darran
Roger Freestone
Cooperman said:
Chicken Shashlik with a pathia sauce.
Outstanding it was.
BrynCartwright
Michu
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A bit like the old can up the ass chicken recipe, cooked undercover on the bbq, where the chicken is upright and placed the other side from the active burner keot in a medium heat for 90 odd minutes. The beer in the can boils and cooks the bird from the inside out. Best and moistest chicken I've ever had.
BrynCartwright
Michu
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A bit like the old can up the ass chicken recipe, cooked undercover on the bbq, where the chicken is upright and placed the other side from the active burner and kept on a medium heat for 90 odd minutes. The beer in the can boils and cooks the bird from the inside out. Best and moistest chicken I've ever had.
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