If planning to brine the rooster first, I pat it dry with paper towels ahead of implementing the dry rub, Therefore the seasonings adhere correctly into the pores and skin and meat. I am Andrew Gray, a passionate food writer and blogger with a track record in the restaurant and https://juliusmmrjs.diowebhost.com/85878405/a-secret-weapon-for-chili-powder-sweet-paprika-powder