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  1. getgoing

    Mops and finishing sauces

    I've searched the forum and could not find much on chicken mops or finishing sauces. Is anyone willing to share some recipes and techniques?
  2. getgoing

    tight skin on leg quarters

    Had a competition at work and some of the leg quarters people had were absolutely beautiful. How do you get the skin to lay down on the chicken nice and tight looking? My skin seems to want to draw up (wrinkle a little) instead of laying down? Do you marinade in something or what?
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