Quote:
Originally Posted by jrbBBQ
Thanks, I'm not trying to hijack Q-dat's thread, I was just giving him an example of what I've tried and the kinda of apperance scores it recieved. I appreciate the commoents though! There are so many ways to bulid a chicken box with different kinds of meat and combinations. I'm struggling with it, but I've only done 3 competitions. I'm thinking I'm gonna need to take a competition class at the end of the year.
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Those look really good to me. I doubt that your inconsistent scores had anything to do with them being leg quarters and not thighs alone. Probably some color preferences between judges on the sauce, and the skin.
Were those cornish or just small chickens?
