last contest, we got a 1st in briosket, 2nd in ribs, 3rd in pork, and then 13th in chicken.
The chicken thighs were pretty good, but we also added a row of breasts and i think thats what killed us. I really believe if we left the breast out, we would have hit chicken too. Once its sliced, it gets cold faster, and tends to dry out.. also, unless you absoilutly nail it, it wont stand up to a good thigh and will drag the score down when the judges samples both.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
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Smoke on KC.