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Unread 10-04-2010, 06:16 PM   #1
Wandering around with a bag of matchlight, looking for a match.
Join Date: 09-18-10
Location: Bonner Springs, KS
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Default Chicken for competition

I am a newer competition cooker and my biggest downfall is chicken. I have heard various ways to get the "bite thru" effect. What is the easiest or at least most successful? I have scraped fat, cooked in butter and so on. Any help would be greatly appreciated.
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