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Old 02-17-2013, 03:20 PM   #2
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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I've seen this before. I like to cook dark meat parts to 180 plus. Not the best solution, but it works for me.

Another trick I like when cooking chicken leg quarters. Slice the joint between leg and thigh to allow the juices/fat to escape during cooking. All common sense tells you this is a bad thing to do, but it works great.
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