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Joined Date: Aug 01, 2006
"A couple of thoughts... The brine recipe was a bit odd for a brine. The acid in the vinegar actually began cooking the meat after 2 hours. Fortunately I only used this brine for one of my 3 chickens. I used a standard brine with some of the herbs from the recipe in it. I also used the rub and the original Cornell chicken recipe for the bastin"