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Reviewed Ring of Fire Grilled Chicken

Jun 18, 2012 in Food Network Community Toolbox on

I agree about the over-saltiness of the brine other reviewers mention, but that can be adjusted easily. The clear instructions about cutting up a chicken (leaving the ribs on the carcass) overcame my life-long aversion to using whole friers. Moving it to a gas grill was easy (leave the middle burner off). The rub (w/o cocoa powder; not a mole f"

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