Now that we collected our chicken and the woods and we brought them home, now it's time to cook them. So, and looking at cooking them, I like to cut them in long slices like this. But here's one that I'm not too happy about. It's browning on the edges here, it's a little bit soft, and so I would toss this one out. You want to be extra careful with chicken and the woods, because when they start to go bad, they go bad and quickly. And some people have partial indigestion issues or kind of a bubbly stomach if they have some bacteria on them. But if you well cook them, it usually neutralizes that. I've created a little concoction here of olive oil and teriyaki sauce. Coulomb. And you can even soak these overnight if you wanted to in the refrigerator, not at room temperature. And once these are thoroughly covered, then let's go to the barbecue.