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83 911 Production Cab #10
Join Date: Jun 2009
Location: Ottawa, Ontario, Canada
Posts: 11,134
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Quote:
Originally Posted by Baz
Yo JJ:
I concur....mmmm Guinness.......excellent choice! Could you please explain steps for this masterpiece? Thanks!  |
Baza
Pretty well as per the recipe you found. I use Montreal Chicken Spice and shake the bird with it in the bag.
Check the chicken temperature after 60 minutes. I never had one more than 60 minutes at about 300, so 90 minutes may be a bit long but it would never get dry.
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Who Will Live... Will See 
83 911 Production Cab #10, Slightly Modified: Unslanted, 3.2, PMO EFI, TECgt, CE 911 CAM Sync / Pulley / Wires, SSI, Dansk Sport 2/2, 17" Euromeister, CKO GT3 Seats, Going SOK Super Charger
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