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Unread 01-16-2013, 05:43 AM   #8
Rich Parker
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Join Date: 06-20-09
Location: Grand Rapids, MI
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Originally Posted by fnbish View Post
I was working on chicken hard in the middle of last season since my scores were suffering. Tried a new boneless recipe and it hit the first comp I tried it at. Got 2nd, but then scores dropped off again. I think because taking the bone out make the tenderness harder to replicate/nail each time. Still working on a more repeatable recipe. Also easier to get 9 in a box, which I think the judges really like.
They sure are pretty!!

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