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Old 07-02-2011, 10:51 PM   #9
Smiter Q
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Join Date: 05-05-10
Location: Austin - TX
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@sound

I support the brine suggestions, and do not cook chicken without one.. even wings.
I do as bigabyte suggested and pat dry after the brine then air dry in the fridge for at least an hour before putting on the grill. The brine also helps me with a wonderful skin for presentations and for eating, and a juicer chicken by far. I do not flip my bird, which also helps with serving a wonderful looking skin.

SKIN


JUICY BREAST
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Last edited by Smiter Q; 07-03-2011 at 01:14 AM..
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