Originally Posted by Willie's BBQ
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??
Why don't we turn in chicken that actually looks like chicken?? ........Just askin..
I agree!! Here's something funny. When I first started competing last year before all of this competition chicken research I have been doing I placed in the first 2 competitions in the chicken category. All I did was lightly trim, marinade, rub, and smoke. After those 2 competitions and some heavy research I practiced and competed using the bone-out, heavy uniform trim, scrape skin, parkay bath method and haven't placed in chicken since then!
I guess it's time to go back to basics and keep it simple!