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Old 01-17-2013, 08:43 PM   #13
Full Fledged Farker

Join Date: 02-21-12
Location: Fenton, MO

Originally Posted by Bluesman View Post
I tried this method the other day and completely farked up a package of thighs. I'm stickin with Muffin Pans from now on.

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.

That's the best looking chicken I've ever seen
Shut Your Mouth BBQ
COS and a UDS
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