Nothing new, and nothing at all I haven't posted in many threads.
To the sound of crickets, usually
but maybe because it is a blog it may get some people experimenting.
Problem is I think, the average Joe brines and eats and takes their experience of it being waterlogged as a great improvement over their screwed up dried out effort and so will forevermore brine instead of perfecting their skill at getting the timing and temps right and ending up with a juicy chicken flavored chicken.
