GreenDrake
is Blowin Smoke!
What do ya think?
Workin on my comp yardbird.
- Thread starter GreenDrake
- Start date
boogiesnap
Babbling Farker
looks good.
where's the money shot?
where's the money shot?
watertowerbbq
is Blowin Smoke!
looks good, but you need five more :heh:
GreenDrake
is Blowin Smoke!
LOL, I messed with five of these tonight, two different rub mixes...there's one left on the plate. OMG. I finally got it. You mean this money shot?
boogiesnap
Babbling Farker
:wink:
enjoy your call.
enjoy your call.
GreenDrake
is Blowin Smoke!
Thanks Boogie, I can only hope for that but I am up against a whole ton of teams next month. As we all know, anyone can win. I hate chicken more than anything for a comp, but that made me work harder at it. I think I have the balance and the profile down now. After 60 or so trial runs, I am very pleased with the final product.
TELL YOU WHAT BBQ
Knows what a fatty is.
Wow-- THAT is a 'moist' dream...:tsk:
boogiesnap
Babbling Farker
chicken is the easiest. just takes practice, alot of it.
you put in the work, and it should pay off.
brisket, for me, is the hardest. i have so few opportunities to cook that cut.
you put in the work, and it should pay off.
brisket, for me, is the hardest. i have so few opportunities to cook that cut.
BoneDaddy's
Take a breath!
Did you toothpick the skins and trim a bunch, I like the shape and color
jbrink01
is One Chatty Farker
Trade ya!
Smokedelic
Full Fledged Farker
Looks good...coulda used it last weekend instead of the hot mess that I turned in.
Smokin Mike
is Blowin Smoke!
I thought the same thing, looks awesome :clap2:
swamprb
somebody shut me the fark up.
MMMMM! Pillow thighs with Blues Hog! PNWBA CBJ's LOVE them!
They look nice!
They look nice!
GreenDrake
is Blowin Smoke!
Hey Brian, not Blues Hog at all. Bonedaddy, nope, no toothpicks used on these either. I made my own sauce on these, just trying to brighten up my color with the flavor profile hitting right, going to mess around with different sweeteners on the next batch. This one is my Knob Creek whisky sauce. I will bring some to the Skewered Apple if'n you want to swing by for a taste.
As for trimming, I try to get as close to comp trim when I practice, as I can. However these could have been trimmed down a bit more. I left the knuckles on and shaved off the rounded ends of them, took out the vein and most of the fat pockets. Skins were removed and scraped down fairly well.
As for trimming, I try to get as close to comp trim when I practice, as I can. However these could have been trimmed down a bit more. I left the knuckles on and shaved off the rounded ends of them, took out the vein and most of the fat pockets. Skins were removed and scraped down fairly well.
C
CMALANGA
Guest
Nicely done. As good as it gets.
