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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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03-29-2013, 10:00 PM | #1 |
On the road to being a farker
Join Date: 02-28-13
Location: Nashville, TN
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Skinless chicken?
Anybody have success turning in skinless chicken at comps? I know it's not the norm, just curious to know how many are actually pulling it off (pun fully intended)...
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[B]Shane[/B] [B]UDS-WSM[/B] [B]KCBS, Certified Judge# 59992[/B] [B]Cook Team[/B] @ [URL="http://WolfCandyBBQ.com"]WolfCandyBBQ.com[/URL] [B]Web Designer[/B] @ [URL="http://barbecuewebsites.com"]BarbecueWebsites.com[/URL] |
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03-30-2013, 05:27 AM | #3 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I've done it. The best results were an 11th that scored a 172.00. Feels pretty magical ripping the skin off and throwing it straight in the trash .
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-Jason I didn't choose D-Canoe life.......... |
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Thanks from:---> |
03-30-2013, 10:23 AM | #4 |
On the road to being a farker
Join Date: 02-28-13
Location: Nashville, TN
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I desperately want to throw the skin in the trash. I've just never had the onions to try it.
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[B]Shane[/B] [B]UDS-WSM[/B] [B]KCBS, Certified Judge# 59992[/B] [B]Cook Team[/B] @ [URL="http://WolfCandyBBQ.com"]WolfCandyBBQ.com[/URL] [B]Web Designer[/B] @ [URL="http://barbecuewebsites.com"]BarbecueWebsites.com[/URL] |
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