Cinnamon Spiced Chicken

Pachanga · 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

Fuzzybear · November 13, 2009, 08:54:09 AM

Dang! I guess I'll have to get financial backing elsewhere! I need 10% to live well!

Pachanga · 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

Fuzzybear · 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!

Pachanga · November 13, 2009, 09:46:16 AM

Fuzzybear,

1 %. We are renaming Cinnamon Roll Kissed Chicken.

Pachanga

Fuzzybear · 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!

Pachanga · 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

Fuzzybear · 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!) ::)

KevinG · November 13, 2009, 01:13:59 PM

Hey if it worked for pet rocks, it's gotta work for smoked rocks!

Fuzzybear · November 13, 2009, 02:41:53 PM

Thats what I was thinking!

Pachanga · 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

Fuzzybear · November 19, 2009, 09:36:52 AM

I'll check it out - you tried it on Turkey's yet?

Pachanga · 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

Fuzzybear · 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...