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1 Chicken, [3 lb] 1 tb Fresh thyme, chopped 1 Orange 1/4 ts Black peppercorns, 1/3 c White wine vinegar -coarsely cracked 1/4 c Vegetable oil With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat. Tuck wing tips behind back; flatten
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1 c Onions, dehydrated 1 c Ketchup 1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce 1/4 c Parsley, dried 1 T Salt 1/2 c Honey 1/2 t Mint, dried 1 T Lemon juice 1 c Dry white wine 3 T Lea & Perrins 3 T Vinegar 1 T Liquid smoke 1 c
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Drop In Charcoal Grills

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1 c Catsup 1 ts Paprika 1 c Water 3/4 ts Liquid smoke, or to taste 1/2 ea Onion, finely chopped or 1/8 ts Celery seed -grated 8 dr Tabasco sauce or hot pepper 1/4 c Cider vinegar Sauce 2 tb Light brown sugar Combine ingredients in saucepan. Bring to a simmering stage.
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News Updates:

Big doings on the dining scene (The Philadelphia Inquirer)
Craig LaBan: This was the year of the mega-restaurant, the return of the French bistro, and the go-go days of the gastropub. The bacon was house-cured. The craft-beer lists became big. And women chefs, more than ever, made their mark on the city's kitchens.
Sun, 28 Dec 2008 16:00:48 GMT
Cold weather brings potential dangers (KING5 Seattle)
When temperatures drop, people use devices like this heat lamp to keep their animals, plants and plumbing from freezing, but that can sometimes lead to disaster.
Tue, 16 Dec 2008 02:16:53 GMT