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-   -   Comp Chicken Practice Perfected (pron) (http://www.bbq-brethren.com/forum/showthread.php?t=151418)

jmoney7269 01-13-2013 04:38 PM

Comp Chicken Practice Perfected (pron)
 
Fired up the drum with some wicked good charcoal, chunk of native texas pecan heart wood, cherry Fruitawoods. Cooked @350. Finally got the glaze to the right thickness and flavor that it's a one bite wonder now! Oh man wish I could of let you try a peice.
http://i897.photobucket.com/albums/a...FFD7491F9C.jpg
http://i897.photobucket.com/albums/a...00E86834E6.jpg
http://i897.photobucket.com/albums/a...040D1E02CF.jpg
http://i897.photobucket.com/albums/a...FFC3ACFFFB.jpg

SimcoBBQ 01-13-2013 04:39 PM

Now I'm hungry

luke duke 01-13-2013 04:41 PM

That looks great

Johnny_Crunch 01-13-2013 04:41 PM

Looks great!

DubfromGA 01-13-2013 05:03 PM

That looks outstanding!

thirdeye 01-13-2013 05:08 PM

B-ute-a-ful color and a great shine.

Mattmo 01-13-2013 05:30 PM

That looks great! When split them open like that, do they take about the same amount of time to cook as not split?

jmoney7269 01-13-2013 05:55 PM

It seems to be about the same as doing the ceramic chicken sitter. About 1hr 20 min
I'm able to marinade and get better flavor deeper in the meat as compared to marinade/brining whole

big brother smoke 01-13-2013 06:04 PM

Looks like money :)

Teamfour 01-13-2013 06:05 PM

Comp question: how would you present that in the box?

Bonewagon 01-13-2013 06:06 PM

Nice. Looks good! :thumb:

kds9547 01-13-2013 06:07 PM

Wow. That looks great!

tyotrain 01-13-2013 06:25 PM

Great looking bird. Looks tasty 👍


Have fun and happy smoking
BBQ UP

Johnny_Crunch 01-13-2013 06:27 PM

Tell us about the glaze

jmoney7269 01-13-2013 06:32 PM

Quote:

Originally Posted by Teamfour (Post 2327515)
Comp question: how would you present that in the box?

Down here in Tx, all chicken turn Ins are halves, halves with bite sized peices, or 2 halves in a larger box. Was not worried about presentation In these pics. Just use the box to Mimic typical rest times in comps


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