I want some bbq'd chicken advice.

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Mosca
Filet Mignon
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2011/05/27 23:09:53 (permalink)

I want some bbq'd chicken advice.

I want that deep bbq'd chicken taste, with the crispy skin and the soft flesh and the smoky hint. My instinct says to do the bird as if it were a rack of ribs, low and slow over charcoal and wood chips. Any other suggestions?
 
 
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