DirtyDeedz
Knows what a fatty is.
I got in to smoking a short while ago. I've always appreciated good BBQ, and thought it was time to start doing it myself since the options are limited in my town. I built a UDS and haven't looked back.
I never intended to jump into the competition side of BBQ (unless you count competing with the Father-in-law at family gatherings), but a friend needed some help and has asked me to help him in a local competition. I like to think I'm a good sport and will always help a friend in need, so I agreed. He then asked me to cook my chicken and pork... *gulp* things. just. got. real.
I love my chicken. My wife loves my chicken. My Grandma, brother-in-law, parents, friends, and neighbors love my chicken. William Hung's Grandma probably like his singing(?). In other words, I know there's probably a big difference between Backyard Chicken and Competition Chicken. Singing "She bangs" for Grandma is awkward, but you know she would give you a ticket to Hollywood if she could.
I guess, my question is...will a slaughterhouse brine and simple injection get the job done in a competition, or am I going to be the William Hung of this competition? I hear thighs, and a "bite through" skin are the common practice... I am going to start experimenting on crisping the skin.
Bonus Question for those that compete: Did you get into smoking with competing in mind, or did you just happen upon it? Is it a lot of fun, or is it cutthroat? Just curious.
I never intended to jump into the competition side of BBQ (unless you count competing with the Father-in-law at family gatherings), but a friend needed some help and has asked me to help him in a local competition. I like to think I'm a good sport and will always help a friend in need, so I agreed. He then asked me to cook my chicken and pork... *gulp* things. just. got. real.
I love my chicken. My wife loves my chicken. My Grandma, brother-in-law, parents, friends, and neighbors love my chicken. William Hung's Grandma probably like his singing(?). In other words, I know there's probably a big difference between Backyard Chicken and Competition Chicken. Singing "She bangs" for Grandma is awkward, but you know she would give you a ticket to Hollywood if she could.
I guess, my question is...will a slaughterhouse brine and simple injection get the job done in a competition, or am I going to be the William Hung of this competition? I hear thighs, and a "bite through" skin are the common practice... I am going to start experimenting on crisping the skin.
Bonus Question for those that compete: Did you get into smoking with competing in mind, or did you just happen upon it? Is it a lot of fun, or is it cutthroat? Just curious.