HawgHeaven
Full Fledged Farker
I am about to embark on my first journey into the world of BBQ competition, and I am very excited! The event is the Diamond State BBQ Championship, being held in the infield at Dover Downs International Speedway on October 17-18. I am hooking up with a buddy of mine, who is also an avid Q'er.
A couple of questions...
Does anyone use fresh shoulders rather than butts?
Are thighs the preferred chicken parts to submit?
How do you go about serving sauces with your submissions?
I am sure there will be tons more questions...
Any advice/critique will be gladly accepted
Thanks!
A couple of questions...
Does anyone use fresh shoulders rather than butts?
Are thighs the preferred chicken parts to submit?
How do you go about serving sauces with your submissions?
I am sure there will be tons more questions...
Any advice/critique will be gladly accepted
Thanks!