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Old 03-22-2007, 04:37 PM   #8
Wine & Swine
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Join Date: 08-23-06
Location: Garden City, NY

Todd, your chicken looks great, I have been wondering if anyone has seen success with saucing only the bottom (meat side) of the chicken and leaving the top (skin) with only a dry rub to keep it really crispy but the judges should get the sauce when they bite into it?
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