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I like butterflying fowl. I like grilling them over charcoal with some pecan wood chips. Basting with some melted butter, lemon, basil, cracked black pepper, a little sea salt, and *maybe* a sprig of rosemary and a mashed and diced clove of garlic works pretty well, for me.

A close friend once told me, "You use too many spices - It tastes like chemicals."

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