Rate my chix color.

txschutte · Feb 19, 2011

I got the bite thru skin, I can trim to same size, just need help with the color.

These first thighs have a slightly thinner consistency sauce. A bit "vinigary" in flavor, but the best finish IMO.

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The second is a sweeter sauce with richer color, but is thicker and much more difficult to get even..

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Which would you prefer in appearance as a judge??

HBMTN · Feb 19, 2011

Appearance wise the 1st one looks better to me.

barbefunkoramaque · Feb 19, 2011

THE Glaze does not look like its "bonded."

Bbq Bubba · Feb 19, 2011

You should probably go read Big Mista's thread on chitty chicken.

Just sayin.

txschutte · Feb 19, 2011

Bbq Bubba said:
You should probably go read Big Mista's thread on chitty chicken.

Just sayin.

Piss off. This thread's for people that KNOW what they're doing.
:becky:

landarc · Feb 19, 2011

#1 looks better overall, but, is not shiny

#2 is shiny, but, the brushstrokes really detract

They both seem a little pale to me, I like more of a mahogany. And yes, I had a CBJ tell me my chicken was not shiny enough.

txschutte · Feb 19, 2011

I agree with the shiny part. The brush strokes are due to not using my comp brush. Known factor. Mahogany color? I always have strived for a red "candied" color. What's correct?

Just Pulin' Pork · Feb 20, 2011

#1 is better looking for to me.

Brewer · Feb 20, 2011

#1 looks better by far. Try a different sauce on #2 or take another pic with your comp brush - IMO the sauce isn't consistent enough to compare.

Crash · Feb 20, 2011

#1 looks best. Try drizzling instead of brushing.

Spydermike72 · Feb 20, 2011

I personally like #2, #1 looks dry to me... I also like to shoot for a just a tad bit darker...

Rich Parker · Feb 20, 2011

I like #1's color

chibi · Feb 20, 2011

I dunk my chicken in the sauce. then put back on the smoker. even coating all over and no brush strokes. also gets the sauce on the underside where tasting occurs.

Capn Kev · Feb 20, 2011

Shane,

As far as color goes, I strive for more of this type of color: http://www.adamperrylang.com/recipes/my-competition-thigh-recipe I like a mahogany color, with skin that is very easy to bite through.

Kev

P.S. - You cookin' North Platte? Good luck brother, hope to see you there.

roksmith · Feb 20, 2011

I like the piece that is just showing in the bottom right corner of pic #1.

txschutte · Feb 20, 2011

Capn Kev said:
Shane,

As far as color goes, I strive for more of this type of color: http://www.adamperrylang.com/recipes/my-competition-thigh-recipe I like a mahogany color, with skin that is very easy to bite through.

Kev

P.S. - You cookin' North Platte? Good luck brother, hope to see you there.

Not cooking North Platte. Too many things to commit to this year. Son's graduation is Sunday after. Maybe we'll stop out Friday night.

JD McGee · Feb 20, 2011

Need more shiny stuff...:thumb:

bigdogphin · Feb 20, 2011

Tiger sauce gives a good color try some experimenting with it.
I like dunking the chicken and letting the smoker set the sauce so you don't see brush strokes.
Also you can spitz with apple juice, mountain dew or something at the end to give it a little shine.

Rookie'48 · Feb 20, 2011

I like #1 by a mile! Maybe a quick spritz with AJ just before you close the box to give it a shine.

Lake Dogs · Feb 20, 2011

Funny thing about judges; some prefer shiny, some dont. To me (CBJ), it can actually
be too shiny and look fake, which to me is a turn-off. Some shine is helpful.

To the color, again it's a preference thing. I dont mind the lighter colored redish vs.
darker mahogany colored chickens, but to me the yellower the color it starts to be a
turn-off. Again, it's a personal thing. I liked the color, but thinking critically it would
look better more consistently colored.

Rate my chix color.

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