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Unread 10-26-2013, 07:13 PM   #10
Quintessential Chatty Farker
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Join Date: 07-04-09
Location: Jonesboro,Tx
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I brine all my chicken whole birds get spatchcocked and cooked skin side down or indirect on the Weber at 3XX+

1/2 a bird cut up

I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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