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Old 02-20-2008, 04:37 PM   #51
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And in this corner, weighing at at a mere 12lbs, it's Mr. Kluck Kluck the Fighting Rooster trained by the fabulous Mr. Salmonella!!

Dry rub and BBQ to follow the fight...

Don't ask what will follow that....
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Old 02-20-2008, 04:40 PM   #52
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I don't know much about the sport but that's one big dude!
My husband works with Brock Lesnor's Dad.. I guess I could send him? Brock, not DH. He's a big dude too but err..... not quite so shapely? Unless that shape is a potato....
I think I'm going to go make my properly refrigerated chicken parts dinner now. After I cover the kitchen with a protective layer of cling wrap.
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Old 02-20-2008, 04:41 PM   #53
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It's all the additives and preservatives adding weight ;)
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Old 02-20-2008, 04:42 PM   #54
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Quote:
Originally Posted by Maverick2272 View Post
And in this corner, weighing at at a mere 12lbs, it's Mr. Kluck Kluck the Fighting Rooster trained by the fabulous Mr. Salmonella!!

Dry rub and BBQ to follow the fight...

Don't ask what will follow that....
Tossing them ALL out of the ring will be Mr. Chef Salad!
I really must stop now.
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Old 02-20-2008, 04:50 PM   #55
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While I agree that heat rises, I think there are other factors at play too. I have had things freeze in the top back of my fridge while things in the bottom front have not frozen. I do not think that just because heat rises we can always say that the top of the fridge will be warmer than the bottom.

That means only one thing, your refrigerator is not working proparly. I just checked with my friend who is refrigerator repair mechanick. And he told me that refrigerator should be colder on the bottom.
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Old 02-20-2008, 05:20 PM   #56
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It sat out, it wasn't in the warmest spot in the fridge, it smelled funky, and it's going to slowly cook for 10 hours????????

I'm sure others have told you that it's probably something you should have tossed. Slow cooking chicken isn't what I'd call a great idea, either, especially when it's suspect. You've got that famous 2 hour window to be below the 140 range. Slow cooking, especially 10 hours could leave you way outside that range. Once you get above that, do you really want to eat something that's been heating/holding for that long, considered how it smelled?

By this time, you've probably eaten it already. Personally, I don't think that would have been wise.
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Old 02-20-2008, 05:52 PM   #57
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Originally Posted by suziquzie View Post
I don't know much about the sport but that's one big dude!
My husband works with Brock Lesnor's Dad.. I guess I could send him? Brock, not DH. He's a big dude too but err..... not quite so shapely? Unless that shape is a potato....
I think I'm going to go make my properly refrigerated chicken parts dinner now. After I cover the kitchen with a protective layer of cling wrap.
To tell you the truth I just heard of him today on some ESPN radio show this morning. I googled him and watched him beat some other guy's face in after falling down a few times first.
And to keep this on topic,

well,

I guess I can't think of anything to keep this on topic
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