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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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Old 02-19-2011, 08:45 PM   #1
txschutte
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Default Rate my chix color.

I got the bite thru skin, I can trim to same size, just need help with the color.

These first thighs have a slightly thinner consistency sauce. A bit "vinigary" in flavor, but the best finish IMO.

[IMG][/IMG]

The second is a sweeter sauce with richer color, but is thicker and much more difficult to get even..

[IMG][/IMG]


Which would you prefer in appearance as a judge??
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Old 02-19-2011, 08:51 PM   #2
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Appearance wise the 1st one looks better to me.
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Old 02-19-2011, 09:04 PM   #3
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THE Glaze does not look like its "bonded."
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Old 02-19-2011, 09:50 PM   #4
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You should probably go read Big Mista's thread on chitty chicken.

Just sayin.
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Old 02-19-2011, 09:51 PM   #5
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Quote:
Originally Posted by Bbq Bubba View Post
You should probably go read Big Mista's thread on chitty chicken.

Just sayin.
Piss off. This thread's for people that KNOW what they're doing.
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Old 02-19-2011, 09:58 PM   #6
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#1 looks better overall, but, is not shiny

#2 is shiny, but, the brushstrokes really detract

They both seem a little pale to me, I like more of a mahogany. And yes, I had a CBJ tell me my chicken was not shiny enough.
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Old 02-19-2011, 10:01 PM   #7
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I agree with the shiny part. The brush strokes are due to not using my comp brush. Known factor. Mahogany color? I always have strived for a red "candied" color. What's correct?
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Old 02-20-2011, 12:55 AM   #8
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#1 is better looking for to me.
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Old 02-20-2011, 03:43 AM   #9
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#1 looks better by far. Try a different sauce on #2 or take another pic with your comp brush - IMO the sauce isn't consistent enough to compare.
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Old 02-20-2011, 04:24 AM   #10
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#1 looks best. Try drizzling instead of brushing.
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Old 02-20-2011, 06:48 AM   #11
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I personally like #2, #1 looks dry to me... I also like to shoot for a just a tad bit darker...
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Old 02-20-2011, 08:54 AM   #12
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I like #1's color
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Old 02-20-2011, 08:55 AM   #13
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I dunk my chicken in the sauce. then put back on the smoker. even coating all over and no brush strokes. also gets the sauce on the underside where tasting occurs.
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Old 02-20-2011, 09:16 AM   #14
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Shane,

As far as color goes, I strive for more of this type of color: http://www.adamperrylang.com/recipes...n-thigh-recipe I like a mahogany color, with skin that is very easy to bite through.

Kev

P.S. - You cookin' North Platte? Good luck brother, hope to see you there.
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Old 02-20-2011, 11:04 AM   #15
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I like the piece that is just showing in the bottom right corner of pic #1.
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