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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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04-18-2011, 11:50 PM
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#1 |
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Got Wood.
Join Date: 09-27-10
Location: Ontario, Canada
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competition prep of chicken question...
I am aware that trimming of meats are allowed prior to comps as long as meats are not preseasoned, injected or separated as in the case of a pork butt. But, I was wondering about the removing of chicken skin, scraping and reattaching? Would this be considered a no no or is it accectable
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04-18-2011, 11:51 PM
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#2 |
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is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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Sure, you can do that in advance.
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Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
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04-19-2011, 08:28 AM
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#3 |
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Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Not only acceptable, but if you do nothing else meat prepwise, I would get that done before getting on site.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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