Apparently judges prefer a bite through or slightly crispy skin. I could bring the temps
up fast and basically fricassee the chicken, then take the chicken off the heat and
set the skin up for about an hour as the temps come down on the stick burner. I'm
pretty certain I can get the back side up to 400+- with the front being only 320, then
immediately let the temps drop back down to 250 and *voila* crispy skin on BBQ
The question is, IF I start with oil/lard at the same temps as the chicken, this is legal?
15 minutes or so on a quick bring-temps-up-to-frying-range, then about an hour
back at normal temps should do it. Season on the "flip".
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)