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Old 09-28-2004, 05:43 PM   #1
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Mud's First Brined Bird - Progress Report

Stuffed a lemon and some more rosemary up its butt; buttered, salted, peppered. Sitting in a 450 oven now.

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Old 09-28-2004, 05:46 PM   #2
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Having been a voyeur of your brining lesson since its beginning, I must ask: How long did you soak the chicken in the brine? I need a benchmark here.
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Old 09-28-2004, 05:47 PM   #3
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Put stockpot full of brine and chicken in fridge around 11:30 this a.m. took it out to sit on counter about 4 pm. Just put it in the oven right before I posted this thread.
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Old 09-28-2004, 05:55 PM   #4
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Four and a half hours. Thank you. Enjoy your dinner tonight.

Please have your Final Report on my desktop by 9:00 a.m. tomorrow, inclusive of cooking time, taste, texture, moisture, characteristics of skin, quantity of pan drippings and use thereof, and any unexpected findings. Additional information regarding family/consumer comments, as well as side dishes offered, would be appreciated.

(I've never done this myself...always wanted to, though. You've left a nice paper trail, Mud and pals - thank you. My jury will convene tomorrow morning with Mudbug on the witness stand....)
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Old 09-28-2004, 05:57 PM   #5
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Aye aye, captain. Alix and GB - you also will be receiving the Full Report as my mentors.
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Old 09-28-2004, 05:58 PM   #6
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Eeeexcellent Smithers!

A progress report is nice, but I think I would rather have the chicken. The leftovers are rocking in enchiladas BTW.
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Old 09-28-2004, 06:11 PM   #7
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Ever tried this?

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Old 09-28-2004, 06:16 PM   #8
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The one on the left looks "brainier" than the other one. could they be perched atop beer cans????
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Old 09-28-2004, 06:18 PM   #9
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That's GREAT!!!!! (Note to self: must remember onions under skin when placing Chicken Tampon on the smoker...)
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Old 09-28-2004, 06:19 PM   #10
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Actually it's lemons.
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