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Woohoo!!!! Now you're cooking. Good luck. I have about 6-7 mutts in my 'bator now. Out of 40. The others are Black Australorps and White Rocks. These are a mixture of a white rock rooster and the smaller Super Blue egg layers. They are huge compared to other eggs. Wonder what...

I consider myself the world champion smoker. You can do it anyway you want. Skin on, Skin off. whole, half, or cut up. I always soak the meat in a mixture of salt water ( strong enough to float an egg).  I had brown sugar, honey or whatever I want for sweetening, when it has soaked long...

Ralph you don't pull, you twist it off. Pliers are fine

I saw a video on YouTube on removing them. Two people, one holding and the other removing by twisting it off with pliers. Didn't seem to bother the roo that much. But dip foot in flour if it bleeds

Quote: I checked out the auction page and they weren't offered again. PM them and see if they have anymore Meat and blue egg layers. https://www.backyardchickens.com/u/171563/bama1

Quote: Woohoo, Ralphie, that sounds awesome. Did you check out Bama1 's big meat and blue egg birds? Good price for a start.

Quote: Poor Ralphie, ya just can't win with some women. lol Maybe she wants to go broody? I had my handyman over today to finish my 2nd coop. So cool. Got it finished and looking good. George outdid himself doing extra chores that I needed done so I'm pretty set for a while. So thrilled...

Quote: Love this thread!!!! I've only done two roosters and both ended up skinned. I boiled them, but that's not perfect. I've seen that people bake skinned chicken whole by draping bacon across the top. Yum!!!! I must try that sometime. Ralph, look in Bama1's profile page. She has the best...