Hey all, I posted a recipe I've developed over the years for chicken
that is unique in that it involves a post cook marinade. The recipe was
published on a BBQ site and I thought I would share it here. While this
cook was done in a ceramic cooker I have made it many times in the oven.
The final steeping in foil can be wrapped towels and placed in an
empty cooler to keep hot or put back in a warm oven. I cooked it at a
festival last weekend in MD and it was quite a hit. -RP
http://www.nakedwhiz.com/thechicken.htm

Randy wrote:
> Hey all, I posted a recipe I've developed over the years for chicken
> that is unique in that it involves a post cook marinade. The recipe
> was published on a BBQ site and I thought I would share it here.

So post it already. I'm not clicking on your link to find it!

Jill

"jmcquown" > ha scritto nel messaggio
...
> Randy wrote:
>> Hey all, I posted a recipe I've developed over the years for chicken
>> that is unique in that it involves a post cook marinade. The recipe
>> was published on a BBQ site and I thought I would share it here.
>
> So post it already. I'm not clicking on your link to find it!
>
> Jill

When people make a meal for you, do you insist they deliver it? Don't go,
it was only an invitation.

On 2008-05-06, Randy > wrote:
> empty cooler to keep hot or put back in a warm oven. I cooked it at a
> festival last weekend in MD and it was quite a hit. -RP

One pint of vinegar? Screw that!

nb

jmcquown wrote:
> Randy wrote:
>> Hey all, I posted a recipe I've developed over the years for chicken
>> that is unique in that it involves a post cook marinade. The recipe
>> was published on a BBQ site and I thought I would share it here.
>
> So post it already. I'm not clicking on your link to find it!
>
> Jill
>
>
Guess I didn't think that it would look a little suspicious with the
naked whiz in the url, but that is the web site for a charcoal database,
well known in BBQ circles. Can't blame you for not clicking on it, but
I don't have the time or energy to rewrite the whole thing, cheers. -RP

Randy > wrote in news:48207f62$0$87075$815e3792
@news.qwest.net:

>
>>
> Guess I didn't think that it would look a little suspicious with the
> naked whiz in the url, but that is the web site for a charcoal database,
> well known in BBQ circles. Can't blame you for not clicking on it, but
> I don't have the time or energy to rewrite the whole thing, cheers. -RP

2 words: CUT - PASTE

"jmcquown" > wrote in news:68bce0F2rf3gdU1
@mid.individual.net:

> Randy wrote:
>> Hey all, I posted a recipe I've developed over the years for chicken
>> that is unique in that it involves a post cook marinade. The recipe
>> was published on a BBQ site and I thought I would share it here.
>
> So post it already. I'm not clicking on your link to find it!
>


You'll post a 300 line reply, and put one measly line at the bottom, but
you wont click on someones link to get a recipe.


I was right........ you're just too goddam f***** lazy to get out of your
own goddam way.


I was actually going to cut/paste the recipe for you, but you can
go........whistle dixie.


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

Chile Fiend wrote:
> Randy > wrote in
> news:48207f62$0$87075$815e3792 @news.qwest.net:
>
>>
>>>
>> Guess I didn't think that it would look a little suspicious with the
>> naked whiz in the url, but that is the web site for a charcoal
>> database, well known in BBQ circles. Can't blame you for not
>> clicking on it, but I don't have the time or energy to rewrite the
>> whole thing, cheers. -RP
>
> 2 words: CUT - PASTE

LOL and yes!

Jill

PeterLucas wrote:
> "jmcquown" > wrote in news:68bce0F2rf3gdU1
> @mid.individual.net:
>
>> Randy wrote:
>>> Hey all, I posted a recipe I've developed over the years for chicken
>>> that is unique in that it involves a post cook marinade. The recipe
>>> was published on a BBQ site and I thought I would share it here.
>>
>> So post it already. I'm not clicking on your link to find it!
>>
> You'll post a 300 line reply, and put one measly line at the bottom,
> but you wont click on someones link to get a recipe.
>
Get over yourself, Peter. You must be on your period (or on dial-up). I
don't click links all willy-nilly. I don't know "Randy". Melba's Jammin'
posts a link to her board, I'll click on it. When a person clearly stated
they'd posted a recipe someplace else it should be no hardship to copy/paste
"The" recipe here.

Jill

jmcquown wrote:
> PeterLucas wrote:
>> "jmcquown" > wrote in news:68bce0F2rf3gdU1
>> @mid.individual.net:
>>
>>> Randy wrote:
>>>> Hey all, I posted a recipe I've developed over the years for chicken
>>>> that is unique in that it involves a post cook marinade. The recipe
>>>> was published on a BBQ site and I thought I would share it here.
>>> So post it already. I'm not clicking on your link to find it!
>>>
>> You'll post a 300 line reply, and put one measly line at the bottom,
>> but you wont click on someones link to get a recipe.
>>
> Get over yourself, Peter. You must be on your period (or on dial-up). I
> don't click links all willy-nilly. I don't know "Randy". Melba's Jammin'
> posts a link to her board, I'll click on it. When a person clearly stated
> they'd posted a recipe someplace else it should be no hardship to copy/paste
> "The" recipe here.
>
> Jill
>
>
The recipe is done with pictures, and as I recall they aren't supposed
to be posted here, no worries. -RP

"jmcquown" > wrote in news:68bgnjF2ou5ouU1
@mid.individual.net:

> Chile Fiend wrote:
>> Randy > wrote in
>> news:48207f62$0$87075$815e3792 @news.qwest.net:
>>
>>>
>>>>
>>> Guess I didn't think that it would look a little suspicious with the
>>> naked whiz in the url, but that is the web site for a charcoal
>>> database, well known in BBQ circles. Can't blame you for not
>>> clicking on it, but I don't have the time or energy to rewrite the
>>> whole thing, cheers. -RP
>>
>> 2 words: CUT - PASTE
>
> LOL and yes!
>


Be buggered!! Go get it yourself.




--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

Randy wrote:
> jmcquown wrote:
> The recipe is done with pictures, and as I recall they aren't supposed
> to be posted here, no worries. -RP

I did not mean to offen, Randy. You are correct, this isn't a binary group.
Photo links can be posted separately, however, as koko and many others
demonstrate. But photos aren't necessary if the recipe is excellent.

Jill

"jmcquown" > wrote in
:


>>>
>> You'll post a 300 line reply, and put one measly line at the bottom,
>> but you wont click on someones link to get a recipe.
>>
> Get over yourself, Peter.


GFY.



> You must be on your period (or on dial-up).



Self projection?



BTW, I'm on ADSL+2...... which you probably, as usual, know jack-shit
about.


> I don't click links all willy-nilly.



Ummm, OK, fraidy-cat.


Too cheap to get decent AV/A-Adware programs?? You're supposed to be
effluent, remember?



>I don't know "Randy".


I don't know you.

Some of the time you act normal, the rest of the time you're like some
freak.


Should I disregard *everything* you post?



> Melba's
> Jammin' posts a link to her board, I'll click on it.



So??

Randy posted a link to his "board".


Do you want to wipe 'Randy' before you even know him, and after several
people have replied to his post,and have actually (*SHOCK HORROR*) even
looked at his recipe??? There *are* lurkers out that that do read most
of what is posted, and very, *very* occasionally post. And then they get
scared off by people like you, McQ.

You're too full of yourself Jilly.


Take a laxative.



>When a person
> clearly stated they'd posted a recipe someplace else it should be no
> hardship to copy/paste "The" recipe here.


That just shows your complete and utter laziness.


Lift your game, woman.



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

Randy > wrote in
:


>>
>>
> The recipe is done with pictures, and as I recall they aren't supposed
> to be posted here, no worries. -RP
>


Don't worry about Jill The Dill, Randy.


Looks like a good recipe, although I've still got to get my head around
marinating *afterwards*.......... and then letting the chook go cold.

Oh well....... each to his own.


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

"jmcquown" > wrote in
:

> Randy wrote:
>> jmcquown wrote:
>> The recipe is done with pictures, and as I recall they aren't
>> supposed to be posted here, no worries. -RP
>
> I did not mean to offen, Randy. You are correct, this isn't a binary
> group.



Ahhh Duhhhh!!



> Photo links can be posted separately, however, as koko and many
> others demonstrate. But photos aren't necessary if the recipe is
> excellent.
>


And how would you know?

You will not deign to click on any link.


Do you have *any* AV or A-Adware gear on your computer??



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

Chile Fiend wrote:
>
> Randy > wrote in news:48207f62$0$87075$815e3792
> @news.qwest.net:
>
> > Guess I didn't think that it would look a little suspicious with the
> > naked whiz in the url, but that is the web site for a charcoal database,
> > well known in BBQ circles. Can't blame you for not clicking on it, but
> > I don't have the time or energy to rewrite the whole thing, cheers. -RP
>
> 2 words: CUT - PASTE

That would defeat the purpose of his posting -- which is
to drive traffic to his web site. How's he supposed to
make any money if he doesn't get people to click through?

PeterLucas said...

> Looks like a good recipe, although I've still got to get my head around
> marinating *afterwards*.......... and then letting the chook go cold.
>
> Oh well....... each to his own.


Pete, you figure "to each his own" also applies to others who don't click
links?

You should practice what you preach. Ya BUM!!!

Andy

>
> Don't worry about Jill The Dill, Randy.
>
>
> Looks like a good recipe, although I've still got to get my head around
> marinating *afterwards*.......... and then letting the chook go cold.
>
> Oh well....... each to his own.
>
>
Don't know what chook is, but if you mean the chicken, you don't let it
get cold. You want to retain as much heat as possible while it steeps. -RP

PeterLucas wrote:
> "jmcquown" > wrote in
> :
>
>> Randy wrote:
>>> jmcquown wrote:
>>> The recipe is done with pictures, and as I recall they aren't
>>> supposed to be posted here, no worries. -RP
>>
>> I did not mean to offen, Randy. You are correct, this isn't a binary
>> group.
>
>
>
> Ahhh Duhhhh!!
>
>
>
>> Photo links can be posted separately, however, as koko and many
>> others demonstrate. But photos aren't necessary if the recipe is
>> excellent.
>>
>
>
> And how would you know?
>
> You will not deign to click on any link.
>
>
> Do you have *any* AV or A-Adware gear on your computer??
>
>
>
>
>
>
>
>
>
>
and many more >'s!!!

Of course I do. But why bother!
Get over it, Peter.

Jill

Randy Douchebag posted:

> nothing

Shove "The" Chicken up yer momma's filthy ass, TROLL!




---

On May 6, 8:31*am, Randy > wrote:
> Hey all, I posted a recipe I've developed over the years for chicken
> that is unique in that it involves a post cook marinade. *[snip]

Chicken quarters, unseasoned, grilled way too long, then soaked with
vinegar spiced with chili powder and hot sauce, meant to seep into the
overcooked bird after the fact. If that sounds attractive to you,
click on the link...... -aem

Randy wrote:
>
> I'm a troll!

See Randy's momma entertaining a donkey.
---> RPhttp://www.nakedwhiz.com/thechicken.htm

You can't fully enjoy without your 3D glasses - FREE -
http://www.rainbowsymphony.com/freestuff.html


---

Chile Fiend > wrote:

> Randy > wrote in news:48207f62$0$87075$815e3792
> @news.qwest.net:
>
>>
>>>
>> Guess I didn't think that it would look a little suspicious with the
>> naked whiz in the url, but that is the web site for a charcoal database,
>> well known in BBQ circles. Can't blame you for not clicking on it, but
>> I don't have the time or energy to rewrite the whole thing, cheers. -RP
>
> 2 words: CUT - PASTE

There's pictures.

Just click the link, ferchristsakes.

-sw

Randy > wrote in
:

>
>>
>> Don't worry about Jill The Dill, Randy.
>>
>>
>> Looks like a good recipe, although I've still got to get my head
>> around marinating *afterwards*.......... and then letting the chook
>> go cold.
>>
>> Oh well....... each to his own.
>>
>>
> Don't know what chook is, but if you mean the chicken, you don't let
> it get cold. You want to retain as much heat as possible while it
> steeps. -RP
>


Chook = chooken errrrrr chicken.


Ever see a bonless chicken ranch?

The suckers just lay around all day doing nothing!!


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

"jmcquown" > wrote in news:68bo90F2rd9ucU1
@mid.individual.net:


>> And how would you know?
>>
>> You will not deign to click on any link.
>>
>>
>> Do you have *any* AV or A-Adware gear on your computer??
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
> and many more >'s!!!
>
> Of course I do. But why bother!


So why bother even asking?
Why bother even coming up and saying, "I won't click on any link that
you post, so post the pics or recipe instead"?

Why? Because you want to be a PITA.


> Get over it, Peter.
>


Nothing to get over, Jilly.




--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

On Tue, 06 May 2008 08:55:12 -0700, Randy >
wrote:

>jmcquown wrote:
>> Randy wrote:
>>> Hey all, I posted a recipe I've developed over the years for chicken
>>> that is unique in that it involves a post cook marinade. The recipe
>>> was published on a BBQ site and I thought I would share it here.
>>
>> So post it already. I'm not clicking on your link to find it!
>>
>> Jill
>>
>>
>Guess I didn't think that it would look a little suspicious with the
>naked whiz in the url, but that is the web site for a charcoal database,
>well known in BBQ circles. Can't blame you for not clicking on it, but
>I don't have the time or energy to rewrite the whole thing, cheers. -RP

Copy and paste is your friend.

--
See return address to reply by email
remove the smile first

Randy > wrote in
:

> Hey all, I posted a recipe I've developed over the years for
> chicken that is unique in that it involves a post cook
> marinade. The recipe was published on a BBQ site


No thanks.

"Michael \"Dog3\"" > wrote in
.121:

> sf <.> dropped this :
in
> rec.food.cooking
>
>> On Tue, 06 May 2008 08:55:12 -0700, Randy >
>> wrote:
>>
>>>jmcquown wrote:
>>>> Randy wrote:
>>>>> Hey all, I posted a recipe I've developed over the years for
chicken
>>>>> that is unique in that it involves a post cook marinade. The
recipe
>>>>> was published on a BBQ site and I thought I would share it here.
>>>>
>>>> So post it already. I'm not clicking on your link to find it!
>>>>
>>>> Jill
>>>>
>>>>
>>>Guess I didn't think that it would look a little suspicious with the
>>>naked whiz in the url, but that is the web site for a charcoal
> database,
>>>well known in BBQ circles. Can't blame you for not clicking on it,
but
>>>I don't have the time or energy to rewrite the whole thing, cheers.
-
> RP
>>
>> Copy and paste is your friend.
>
> What's the problem with clicking the link?


It seems that Drama McQueen and (S)hit (F)or brains are paranoid about
someone getting into their computer. (It's either that, or they don't
know how to operate the bloody thing to start with!!!!)



Or maybe it's just a butch bitch thing where they need to feel like they
are in control of their life, and other people. And all the time knowing
they aren't.


Fuk 'em.

If they don't want to click the link......... they are the losers.



I, personally, will keep posting links to tantalising recipes, and
*very* interesting shit, for as long as I want.
If you want it..... you go look at it.

If you don't........ you snooze, you lose.





> I did and <<<<<<<<GASP>>>>>>,
> NOTHING bad happen. My computer didn't dissolve, I didn't get hives
and
> I didn't go blind from the bright light.



I'm sure they'll ask for a second opinion.




>It's a legit link with a legit
> cooking method, complete with pics and everything. A couple of links
at
> the top *may* be sponsors and he might make a penny a click if you go
to
> the site



Do those bimbos know about Pop-up Block???




> but I hardly think it's a spam deal. Go to the link and take a
> look see. I double dare ya'
>


Save your breath.


Drama MacQueen will not do it now......... just out of principal. It's
that spoilt child thing.

SF???? Just stupid.



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

On Wed, 07 May 2008 12:28:21 GMT, "Michael \"Dog3\""
> wrote:

>sf <.> dropped this : in
>rec.food.cooking
>
>> On Tue, 06 May 2008 08:55:12 -0700, Randy >
>> wrote:
>>
>>>jmcquown wrote:
>>>> Randy wrote:
>>>>> Hey all, I posted a recipe I've developed over the years for chicken
>>>>> that is unique in that it involves a post cook marinade. The recipe
>>>>> was published on a BBQ site and I thought I would share it here.
>>>>
>>>> So post it already. I'm not clicking on your link to find it!
>>>>
>>>> Jill
>>>>
>>>>
>>>Guess I didn't think that it would look a little suspicious with the
>>>naked whiz in the url, but that is the web site for a charcoal
>database,
>>>well known in BBQ circles. Can't blame you for not clicking on it, but
>>>I don't have the time or energy to rewrite the whole thing, cheers. -
>RP
>>
>> Copy and paste is your friend.
>
>What's the problem with clicking the link? I did and <<<<<<<<GASP>>>>>>,
>NOTHING bad happen. My computer didn't dissolve, I didn't get hives and
>I didn't go blind from the bright light. It's a legit link with a legit
>cooking method, complete with pics and everything. A couple of links at
>the top *may* be sponsors and he might make a penny a click if you go to
>the site but I hardly think it's a spam deal. Go to the link and take a
>look see. I double dare ya'
>
That response was in response to the OPs "can't do it" comment...
because he certain *can do it* - in two clicks of a mouse button.

I didn't go to the url because I wasn't interested, not because I was
scared (I have plenty of virus, trojan, spyware protection and know
how to deal with them if they ever happen to slip by).


--
See return address to reply by email
remove the smile first

On Tue, 06 May 2008 16:00:54 +0000, Chile Fiend
> wrote:

>Randy > wrote in news:48207f62$0$87075$815e3792
:
>
>>
>>>
>> Guess I didn't think that it would look a little suspicious with the
>> naked whiz in the url, but that is the web site for a charcoal database,
>> well known in BBQ circles. Can't blame you for not clicking on it, but
>> I don't have the time or energy to rewrite the whole thing, cheers. -RP
>
>2 words: CUT - PASTE

yes, and that's exactly what you do if you like what you see when you
visit the site.

your pal,
blake

On Tue, 6 May 2008 11:55:52 -0500, "jmcquown" >
wrote:

>PeterLucas wrote:
>> "jmcquown" > wrote in news:68bce0F2rf3gdU1
>> @mid.individual.net:
>>
>>> Randy wrote:
>>>> Hey all, I posted a recipe I've developed over the years for chicken
>>>> that is unique in that it involves a post cook marinade. The recipe
>>>> was published on a BBQ site and I thought I would share it here.
>>>
>>> So post it already. I'm not clicking on your link to find it!
>>>
>> You'll post a 300 line reply, and put one measly line at the bottom,
>> but you wont click on someones link to get a recipe.
>>
>Get over yourself, Peter. You must be on your period (or on dial-up). I
>don't click links all willy-nilly. I don't know "Randy". Melba's Jammin'
>posts a link to her board, I'll click on it. When a person clearly stated
>they'd posted a recipe someplace else it should be no hardship to copy/paste
>"The" recipe here.
>
>Jill
>

yes'm, your majesty.

your pal,
blake

On Tue, 6 May 2008 12:26:46 -0500, "jmcquown" >
wrote:

>Randy wrote:
>> jmcquown wrote:
>> The recipe is done with pictures, and as I recall they aren't supposed
>> to be posted here, no worries. -RP
>
>I did not mean to offen, Randy. You are correct, this isn't a binary group.
>Photo links can be posted separately, however, as koko and many others
>demonstrate. But photos aren't necessary if the recipe is excellent.
>
>Jill
>

for christ's sake, jill, you've spent more time complaining than it
would take to go look.

your pal,
blake

On Tue, 06 May 2008 15:53:21 GMT, notbob > wrote:

>On 2008-05-06, Randy > wrote:
>> empty cooler to keep hot or put back in a warm oven. I cooked it at a
>> festival last weekend in MD and it was quite a hit. -RP
>
>One pint of vinegar? Screw that!
>
>nb

it looked like a lot of spice for one chicken. it sounds good,
though.

your pal,
blake

blake murphy wrote:
> On Tue, 06 May 2008 15:53:21 GMT, notbob > wrote:
>
>> On 2008-05-06, Randy > wrote:
>>> empty cooler to keep hot or put back in a warm oven. I cooked it at a
>>> festival last weekend in MD and it was quite a hit. -RP
>> One pint of vinegar? Screw that!
>>
>> nb
>
> it looked like a lot of spice for one chicken. it sounds good,
> though.
>
> your pal,
> blake
That recipe will make enough dip for 10-12 leg quarters. -RP

PeterLucas wrote:
> "Michael \"Dog3\"" > wrote in
> .121:
>
>> sf <.> dropped this :
>> in rec.food.cooking
>>
>>> On Tue, 06 May 2008 08:55:12 -0700, Randy >
>>> wrote:
>>>
>>>> jmcquown wrote:
>>>>> Randy wrote:
>>>>>> Hey all, I posted a recipe I've developed over the years for
>>>>>> chicken that is unique in that it involves a post cook marinade.
>>>>>> The recipe was published on a BBQ site and I thought I would
>>>>>> share it here.
>>>>>
>>>>> So post it already. I'm not clicking on your link to find it!
>>>>>
>>>>> Jill
>>>>>
>>>>>
>>>> Guess I didn't think that it would look a little suspicious with
>>>> the naked whiz in the url, but that is the web site for a charcoal
>>>> database, well known in BBQ circles. Can't blame you for not
>>>> clicking on it, but I don't have the time or energy to rewrite the
>>>> whole thing, cheers.
> -
>> RP
>>>
>>> Copy and paste is your friend.
>>
>> What's the problem with clicking the link?
>
>
> It seems that Drama Queen

Whose name is PETER and clicks on every little link from here to eternity...

I had taken you out of my killfile for a while, now I remember why you were
there in the first place. You go off on little peeves like a woman claiming
she has PMS. What Fiodiot worries about other peoples' bandwidth issues?
Please. You're not the one paying for them. Dillweed!

"jmcquown" > wrote in
:


>>>
>>> What's the problem with clicking the link?
>>
>>
>> It seems that Drama Queen
>
> Whose name is PETER and clicks on every little link from here to
> eternity...



Second place is the first loser.

(ie, try and use your own material next time. I know it's difficult, due
to you spending too long staring thru the bottom of your wine 'bucket',
but just try in future.)

OK? Jilly 'Drama' Mcqueen.



>
> I had taken you out of my killfile for a while, now I remember why you
> were there in the first place. You go off on little peeves like a
> woman claiming she has PMS.


I only have 'peeves' with/about morons.


Do you have PMS??


> What Fiodiot worries about other peoples'
> bandwidth issues?


Probably someone that actually *thinks* about other people and how they
can help them out, rather than like you who only thinks of yourself. The
only time you actually think of other people is to try and figger out
what you can get from them.



> Please. You're not the one paying for them.


The milk of human kindness runs pretty shallow through your gene pool,
doesn't it?


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

On Wed, 07 May 2008 10:03:58 -0700, Randy >
wrote:

>blake murphy wrote:
>> On Tue, 06 May 2008 15:53:21 GMT, notbob > wrote:
>>
>>> On 2008-05-06, Randy > wrote:
>>>> empty cooler to keep hot or put back in a warm oven. I cooked it at a
>>>> festival last weekend in MD and it was quite a hit. -RP
>>> One pint of vinegar? Screw that!
>>>
>>> nb
>>
>> it looked like a lot of spice for one chicken. it sounds good,
>> though.
>>
>> your pal,
>> blake
>That recipe will make enough dip for 10-12 leg quarters. -RP

o.k., i thought it was maybe something like that. i don't recall the
recipe mentioning a yield in chickens.

your pal,
blake

Randy > wrote in news:482079d3$0$48219$815e3792
@news.qwest.net:

> Hey all, I posted a recipe I've developed over the years for chicken
> that is unique in that it involves a post cook marinade. The recipe
was
> published on a BBQ site and I thought I would share it here. While
this
> cook was done in a ceramic cooker I have made it many times in the
oven.
> The final steeping in foil can be wrapped towels and placed in an
> empty cooler to keep hot or put back in a warm oven. I cooked it at a
> festival last weekend in MD and it was quite a hit. -RP
> http://www.nakedwhiz.com/thechicken.htm
>


From the (SHOCK< HORROR!!!!) website........

"AZRP (a.k.a. Randy Price), a frequent poster at the Big Green Egg
forum, one day very innocently posted a recipe of his that he simply
calls "The Chicken." The next thing you know, everyone is asking for
details and clarifications and repostings, and "The Chicken" became an
instant hit! Randy very graciously granted permission to do this web
page to make the recipe available to everyone. We should also note that
the vegetables shown here are not really a part of the recipe for "The
Chicken," but rather just something that Randy likes to make to
accompany the chicken. We thought this was a great way to make your meat
and vegetable at the same time in your cooker, so we include it along
with the recipe for "The Chicken." (Did we mention this dish is called
"The Chicken?") Here are Randy's instructions:"


And if you want the rest, go look at the website.

Or are you a fraidy-cat like Jilly the Drama Mcqueen?


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.