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Old 04-17-2016, 10:11 PM   #21
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Originally Posted by Kayelle View Post
... Glad you like the method CG, despite the spilled hot wine.
It was good, Kayelle, but not "Wow!". We liked the spatchcock chicken I made a few weeks ago better. As a bonus, I can't really tip one of those over. Still, thanks for helping me along with the method.

"Cooking is the art of adjustment." ~~~Jacques Pépin
“A party without cake is just a meeting.” ~Julia Child
"A dream is a festival of lights within your mind." ~~~ Joan Walsh Anglund
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Old 04-18-2016, 12:15 AM   #22
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You're so welcome CG. I like "spatchock" chicken too, yet another method for getting getting crispy chicken skin on the whole bird. Himself is still alive after nicking the skin?

I'm wondering about Joey too..maybe he's off hunting at this time of year?

Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 04-18-2016, 12:29 PM   #23
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If anybody is interested in trying the Pastrami ribs we had last night, they were really good though very spicy because of all the black pepper used in the rub. I'd make these again but would cut down on the pepper for me, though Craig liked them just as they were. Rib purists be warned, these are literally fall off the bone tender.

Pastrami Ribs Recipe - Bon Appétit
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Old 04-18-2016, 02:52 PM   #24
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I can do that now that I have a broiler that works. The recipe looks to die for. I like the flavor of pepper. I will make it as written. Don't know when, but I've saved it to my arsenal.

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