[River City Smokehouse]

Ok, Rod, Yes I am a new cert. and I won't claim to know it all especially KCBS judging. After I have judged many a contest over the next few years then I may have a different outlook on it. In your expert opinion, if you were sitting at the judging table and you had two seperate entries put in front of you one with skin and one without would you not at least give the one with skin a point higher in apperance since it didn't look raped? I personally like the looks of a piece of chicken with the skin on it. I think it was said by Ed Roith during the class that all the taste in chicken is in the skin. The skin has to be tasted in order to get the real flavor of the piece of chicken. I was totally awake during the class. Did I misunderstand him?