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Think drumsticks...looks like chicken...tastes like chicken...and has a handle that judges love! :cool:
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There is nothing I dislike more than trimming chicken for a competition but ya gotta do what ya gotta do.
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[QUOTE=BBQchef33;1239172 I think we should just swith to chicken fingers.[/QUOTE]
the car or dolphin shaped?????:tape: |
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I just wrote something up on my blog on this topic:
http://ique2.blogspot.com/2010/04/co...n-chicken.html |
I like the idea of drumsticks and wings. We're gonna give that a go this year and just see what happens. I agree with the comment that most of the judging class seems to be about visuals, which is a bit weird. The more judges that aren't cooks seem to be watching tv and looking at stuff they seem to think more and more that they should be eating mini chicken meat loafs (wait...there's an idea!). You start to wonder if they could even identify a thigh in a grocery store.
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It doesn't make sense to me that what gets turned in looks nothing like a chicken thigh. If it looks good, it looks good even if they aren't all symmetrical. With that said, if the judges expect a box of squares, I guess that's what you have to give 'em.
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I spent 1 hour boning thighs and trimming yesterday for a practice cook. Then spent 2 hours prepping and cooking, all to be met with "I sure liked the ones with the bones better" from my wife. That coupled coupled with all of my chicken calls coming with nicely trimmed (not perfect, but uniform), bone-in thighs has answered this question for me.
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[QUOTE=Willie's BBQ;1236115]Am I the only one who thinks that it is odd that we cut,trim,manipulate chicken to look like a square piece of meat??:confused: Why don't we turn in chicken that actually looks like chicken?? ........Just askin..:tape:[/QUOTE
Because this is how Myron does it! |
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