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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-29-2012, 11:32 AM   #16
PigTamer
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Quote:
Originally Posted by sfisch View Post
Comp Chicken, A.K.A., The Devil's Meat.
Speaking from experience coming in D.A.L. in chicken once in 2011 to (3) 1st place finish's last year, the prep pays off. I ususally trim my pieces up on Tues or Wed the week of the comp, freeze, thaw on Friday and finish prepping it Friday afternoon and night. Sure there are some short cuts but good hard work does pay off.
I hope to get there someday...thanks
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Unread 12-29-2012, 12:20 PM   #17
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Quote:
Originally Posted by sfisch View Post
Comp Chicken, A.K.A., The Devil's Meat.
Speaking from experience coming in D.A.L. in chicken once in 2011 to (3) 1st place finish's last year, the prep pays off. I ususally trim my pieces up on Tues or Wed the week of the comp, freeze, thaw on Friday and finish prepping it Friday afternoon and night. Sure there are some short cuts but good hard work does pay off.
But that was a tough field in 2011 where you got your DAL; some real good cooks there. ;)
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Unread 12-29-2012, 11:57 PM   #18
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He, this is not very encouraging. I was going to do my first try-out at chicken bbbq
But now I am not to sure;)

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