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smokeyw
07-27-2011, 06:45 AM
I really don't like doing competition chicken but need to practice for an upcoming event. I know there are some flaws in this chicken but I would appreciate any feedback.
http://i254.photobucket.com/albums/hh112/smokeyws/Chicken%2007-25-11/CompChicken1015.jpg
http://i254.photobucket.com/albums/hh112/smokeyws/Chicken%2007-25-11/CompChicken1014.jpg

boogiesnap
07-27-2011, 07:06 AM
perfect.

careful on the burnt bits though.

5-0 BBQ
07-27-2011, 09:32 AM
perfect.

careful on the burnt bits though.
I agree. The black at the ends is all I see. Bite Through Skin...Bravo :clap:

How was the taste?

bover
07-27-2011, 09:39 AM
Try dunking the thighs in warmed sauce. Should get a more uniform coating.

Otherwise, they look pretty dang good to me!

bbqbrad
07-27-2011, 12:08 PM
Agree with bover. Needs to be sauced all over. Just like I like my women:clap2:

I'm going to hell.

NRA4Life
07-27-2011, 12:48 PM
Agree with bover. Needs to be sauced all over. Just like I like my women:clap2:

I'm going to hell.

Would that be hot, sweet, and sticky...or with bite through skin?

goodbuddiesbbq
07-27-2011, 12:53 PM
1. I agree that I would resauce the chicken with warm sauce about 25-35 minutes out depending on what temp you cook at and/or sauce thickness.

2. When you take it out of the butter...that is what the light colored sides indicate to me, I would re-season the bottom and sides of that chicken so that it is a bit more uniform. Judge is going to taste the bottom and side of the chicken first and possibly only.

3. I'm going into hiding after this...and I'm sure it's the camera (insert emoticon), but the chicken looks orange. I would want bbq chicken to be more of a BBQ Red color.

From the looks of it...that's what I would say.

smokeyw
07-27-2011, 04:15 PM
Thanks for the feedback. I knew about the black spots but had not thought much about dunking the pieces of chicken in the sauce to acheive a more even coating. I can see that being better than brushing the sauce. Thanks again.