Char-woody chicken

EggDawg

Char-woody,[p]I logged on a few weeks ago as a brand new Egg owner, and you were kind enough to not only answer my question (about brining), but you linked your web-page for reference.[p]I have lost my "favorites" on my computer and do not recall the web address. Could you please post it for me?[p]Also, I believe you e-mailed me the following day with recipes, but my computer could not bring up the link. If that was you, I'd love to try get to them again.[p]Thanks for your help, many of us lurkers appreciate your terrific advice.[p]EggDawg[p]P.S. I've had great success with beef and pork chops, but my chicken is either spongy and "fleshy smelling" or its dry as a bone. What is your recommendation?

The Naked Whiz

EggDawg,
One thing you might consider is spatchcocking your chicken. You get unbelievably moist/tender chicken every time! Here is the address of a page to show you how to do it:

[ul][li]Dead Simple Spatchcocked Chicken[/ul]

The Naked Whiz

EggDawg,[p]Oops typed in the address wrong. Try this:

[ul][li]Dead Simple Spatchcocked Chicken[/ul]

BillB

EggDawg,
This is the address of your first forum thread back on June 25. Hope that helps. It was probably Wise One who e-mailed you the book of recipes.
Bill

BillB

EggDawg,
Oops here is the archive location.[p]http://biggreenegg.com/archives/2001/messages/79516.htm

Char-Woody

EggDawg, If you find a chicken named Char-Woody, please don't hurt it..:-)
I think you got some pretty good leads so I won't post any.. If your doing a chicken, and want some good ideas..just make a new posting. Type of bird, whole, spread eagled, or parts..
Good luck...
C~W[p]