esselle
Full Fledged Farker
This year we will be competing in a few competitions in the U.S. and up until this year our (British BBQ Society) rules haven't allowed us to do any preparing of meats prior to meat inspection. So I have no problems with ribs, pork and brisket but my question is to those of you that pre-prep chicken thighs the day before a comp, do you have any issues with the meat (and/or skin) drying out or spoiling in anyway? (especially if you are skin scraper).
Thanks in advance for any advice.
Scott.
Thanks in advance for any advice.
Scott.