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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 07-24-2012, 03:54 PM   #1
motoeric
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Default Saucing Chicken

Hi,

If you dunk your chicken and then put it on the smoker to let it set, do you ever do that multiple times to build up a 'shellacked' look?

How did that turn out for you?

Eric
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Old 07-24-2012, 04:11 PM   #2
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I just do one dunk and let sauce set. I only cook 2 or 3 contests a year, but got 4th place in chicken last 2 contests. Regards.
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Old 07-24-2012, 06:15 PM   #3
mobow
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I have tried it. I liked the look but did not care for the mouth feel of it. Keith
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Old 07-24-2012, 07:03 PM   #4
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No dunk here, but I've been tempted.
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Old 07-24-2012, 07:45 PM   #5
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I waterfall a thinned and "shined" sauce. I don't trust my tongs to dunk hanging onto the knuckles.
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