G
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I've been watching the forum for a while and have competed...err...participated in one competition so far. We went spicy on our ribs and chicken, just like we like 'em, and the judges hated them. We have sweet now!
A couple of questions...
Can someone tell me what the default chicken turn-in should be? Our first comp we turned in boneless/skinless thighs. I thought they were delicious and looked great. We got five 8's and one 9 in appearance and mostly 7's and 8's in t&t and we came in dead last in the category. I know now it has to be sweet and not spicy and have skin, but what about the bone? Leave and trim the knuckle or remove the bone?
With regard to ribs, we did spares on our first comp and have been practicing spares since but do the judges in the south expect spares or baby backs?
With regard to brisket, at the last comp we saw a couple teams preparing burnt ends. Isn't this against the KCBS rules? I thought once the meat was separated it couldn't be returned to the cooker. Thoughts?
Thanks for the help. We'll be back at Pig's and Peaches this weekend to hopefully redeem ourselves.
A couple of questions...
Can someone tell me what the default chicken turn-in should be? Our first comp we turned in boneless/skinless thighs. I thought they were delicious and looked great. We got five 8's and one 9 in appearance and mostly 7's and 8's in t&t and we came in dead last in the category. I know now it has to be sweet and not spicy and have skin, but what about the bone? Leave and trim the knuckle or remove the bone?
With regard to ribs, we did spares on our first comp and have been practicing spares since but do the judges in the south expect spares or baby backs?
With regard to brisket, at the last comp we saw a couple teams preparing burnt ends. Isn't this against the KCBS rules? I thought once the meat was separated it couldn't be returned to the cooker. Thoughts?
Thanks for the help. We'll be back at Pig's and Peaches this weekend to hopefully redeem ourselves.
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