this was my first year competing in BBQ. I did two backyard comps and competed in my first pro division this month. What I wanted to know, if anyone is willing to share, is there any other way of getting bite through skin without having to remove it from the thigh and scrape off the fat? Maybe because I'm newbie, but this method takes too much time and I was hoping there was another of achieving this without spending hours on 12 pieces of chicken.
thanks for your replies.
KIRBBQ Head Cook