Author Topic: Cinnamon Spiced Chicken  (Read 14922 times)

Offline Pachanga

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Re: Cinnamon Spiced Chicken
« Reply #30 on: November 13, 2009, 08:37:00 AM »
Fuzzybear,

I ran your 10% past the accountants and underwriters.  They want me to try to get you to come off that a bit.  We may be able to work out a higher backend.  Maybe we can use you as a high paid spokesperson or get you a residual by putting your photo on the menu board.

Don't walk away, just consider this.

Pahanga

Offline Fuzzybear

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Re: Cinnamon Spiced Chicken
« Reply #31 on: November 13, 2009, 08:54:09 AM »
Dang!  I guess I'll have to get financial backing elsewhere!  I need 10% to live well!

Offline Pachanga

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Re: Cinnamon Spiced Chicken
« Reply #32 on: November 13, 2009, 09:07:16 AM »
Fuzzybear,

You are one tough hombre' negotiator.  Ok, what other perks are you going to demand?  Get it all on the table.  Don' t milk me.  I've already got too much money invested in this to let it go.

Good luck and stop the beating already,

Pachanga

Offline Fuzzybear

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Re: Cinnamon Spiced Chicken
« Reply #33 on: November 13, 2009, 09:32:46 AM »
pachanga:
Being in the insurance biz, negotiation is what we do for our customers!  You are giving in to easy!

Offline Pachanga

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Re: Cinnamon Spiced Chicken
« Reply #34 on: November 13, 2009, 09:46:16 AM »
Fuzzybear,

1 %.  We are renaming Cinnamon Roll Kissed Chicken.

Pachanga

Offline Fuzzybear

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Re: Cinnamon Spiced Chicken
« Reply #35 on: November 13, 2009, 10:43:15 AM »
Pachanga:

What the? ???  Surely,  you jest!

90% for you; 10% for me - call it a "Fee" if you like for the idea!

Offline Pachanga

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Re: Cinnamon Spiced Chicken
« Reply #36 on: November 13, 2009, 12:25:21 PM »
Fuzzybear,

Attorneys came back and Cinnabon corp has already reserved the name and concept. I guess we are both out of luck.  Just happened.  Evidently, they monitor this board. 

We can still do business, can you insure a two headed snake?  He is in good health.  At least one head is.

Oh well,

Pachanga

Offline Fuzzybear

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Re: Cinnamon Spiced Chicken
« Reply #37 on: November 13, 2009, 01:00:59 PM »
Dang!  Maybe we can smoke rocks and package them? (just heat in the oven and put that genuine smoked flavor in your house!) ::)

Offline KevinG

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Re: Cinnamon Spiced Chicken
« Reply #38 on: November 13, 2009, 01:13:59 PM »
Hey if it worked for pet rocks, it's gotta work for smoked rocks!
Rodney Dangerfield got his material from watching me.
Learn to hunt deer www.lulu.com/mediabyKevinG

Offline Fuzzybear

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Re: Cinnamon Spiced Chicken
« Reply #39 on: November 13, 2009, 02:41:53 PM »
Thats what I was thinking!

Offline Pachanga

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Re: Cinnamon Spiced Chicken
« Reply #40 on: November 19, 2009, 09:32:27 AM »
Fuzzybear,

I told you to not give up on me.  I have started a new thread on the poultry brine you requested for this recipe under the Curing and Brining section.  It is Brine Pachanga - A Low Salt Brine

Hope you enjoy it.

Good luck and slow smoking and lots of insurance sales,

Pachanga

Offline Fuzzybear

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Re: Cinnamon Spiced Chicken
« Reply #41 on: November 19, 2009, 09:36:52 AM »
I'll check it out - you tried it on Turkey's yet?

Offline Pachanga

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Re: Cinnamon Spiced Chicken
« Reply #42 on: November 19, 2009, 09:40:42 AM »
Fuzzybear,

Probably 50 to 75 turkeys.  That's why I developed it originally.  I roast about six  20 to 24 pound turkeys every year and have used this for a long time.

Good Luck and slow smoking,
 
Pachanga
« Last Edit: November 19, 2009, 09:45:11 AM by Pachanga »

Offline Fuzzybear

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Re: Cinnamon Spiced Chicken
« Reply #43 on: November 19, 2009, 10:01:18 AM »
I picked up a package of the Williams Sonoma Cinnamon and Spice Turkey Brine to try.  the ingredients look great (juniper/bay/cinnamon/pepper/salt etc - there's more junk in it but I don't remember exactly what) - I'd love to have the time to separate out all the ingredients and measure them...