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Singlespeed & Fixed Gear "I still feel that variable gears are only for people over forty-five. Isn't it better to triumph by the strength of your muscles than by the artifice of a derailer? We are getting soft...As for me, give me a fixed gear!"-- Henri Desgrange (31 January 1865 - 16 August 1940)

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Old 11-18-08, 10:41 AM   #1
Mayonnaise
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The Sun's Not Yellow, It's Chicken

Does anyone have a good roasted chicken recipe?
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Old 11-18-08, 10:44 AM   #2
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Beer butt chicken is really really good!

http://www.wasabibratwurst.com/beer-...hicken-recipe/
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Old 11-18-08, 10:44 AM   #3
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Old 11-18-08, 10:49 AM   #4
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Maybe you could contact Bob's mom and see what his favorite recipe is?
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Old 11-18-08, 10:54 AM   #5
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Beer butt chicken is really really good!

http://www.wasabibratwurst.com/beer-...hicken-recipe/
You know, maybe I'm just being overly-cautious, but the idea of placing an aluminum can covered with god-knows-what variety of paint or whatever in a chicken and then placing that chicken on a BBQ always struck me as a phenomenally bad one.
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Old 11-18-08, 10:56 AM   #6
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Maybe you could contact Bob's mom and see what his favorite recipe is?
that was fun
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Old 11-18-08, 12:31 PM   #7
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Are you presenting this chicken?

if not:

Prep a grill (charcoal natch) with coals all on one side of the grill
Butterfly the chicken (remove the backbone and crack the keelbone to allow the bird to lie flat)
Press herbed butter under the skin (garlic, rosemary are favorite)
rub the outside with a mild oil (vegetable oil/corn oil)
onto the hot grill skin side down right over the coals until the skin is GBD
flip chicken over onto its inside and no-longer over the coals.
clap the lid on the grill and check in 30 minutes. You're looking for 150(ish) degrees at the thigh.
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Old 11-18-08, 01:59 PM   #8
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shifted gears and decided to do chicken and dumplings. Sounds good to me today.
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Old 11-18-08, 03:35 PM   #9
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how many people here work in the restaurant business?
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Old 11-18-08, 05:19 PM   #10
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how many people here work in the restaurant business?
I was for too long as a chef. Now I teach food class in high school. Way better.

I like brining chickens before roasting them. makes a really tasty, juicy chicken.
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Old 11-18-08, 05:20 PM   #11
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I was for too long as a chef. Now I teach food class in high school. Way better.

I like brining chickens before roasting them. makes a really tasty, juicy chicken.
Amen to brining poultry.

I used to work in the food industry, but I quit coz the hours were starting to become unbearable in addition to my 9-5 (9-6 really :/).
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Old 11-18-08, 05:38 PM   #12
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just checked the stock, real tasty. Shoulda put the mirepoix in a food processor but whatareyougonnado.

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Old 11-18-08, 05:49 PM   #13
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the real question is how to eat a chicken while doin barspinz.
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