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Unread 01-07-2010, 01:52 PM   #5
Scottie
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I did chicken and you could split it, but the 2 halves had to be cooked together. You had to cut it in half when your representaitve was there. I was all freaked out about sauce and smears and she was like don't worry about it.

They have a huge packet that goes out, so get tyour hands on that.

They did have something with the spares, but I just don't recall what the rule was for trimming.

I'd give you my flavor profile, but all I will say is I should of just cooked what I know how to cook. Meaning, I should of stuck with my flavors and cooking ribs. But chicken had won 3 years in a row, so I went with the odds. If you do chicken... Brine Brine and more brine... Get it so juicy when you cut into it, you get splashed in the face.... Also, use a very thin sauce and it has to set.
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