YokeUp
Full Fledged Farker
hey, how about some feedback on using boneless, skinless chicken breasts that are sliced for KCBS turn in.... thoughts? Positive/Negative - anybody won out there using them?
Those scores are what i was talking about in another post. why a 5??? That should not happen!!We just cooked the "best" boneless, skinless breasts i have ever made this past weekend at the roman river roast and we got killed in chicken. I had to try it because i really wanted to do something different. I trimed each breast to 2 inch wide and 4 inch long pieces and injected them to death so they could not dry out. We thought they we very,very good.Even our cooking neighbors said they we awesome. This was a kcbs event and our scores were two 9.0s two 7.5s a 7.0 and a 5.0. Well, we won't be doing breast again. Ahh, more sugar tasting muffin pan chicken thighs coming up.
Hot Sauce Hoss
This was a kcbs event and our scores were two 9.0s two 7.5s a 7.0 and a 5.0. Hot Sauce Hoss
I've seen that happen SO many times when judging -last contest, we got a 1st in briosket, 2nd in ribs, 3rd in pork, and then 13th in chicken.
The chicken thighs were pretty good, but we also added a row of breasts and i think thats what killed us. I really believe if we left the breast out, we would have hit chicken too. Once its sliced, it gets cold faster, and tends to dry out.. also, unless you absoilutly nail it, it wont stand up to a good thigh and will drag the score down when the judges samples both.