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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 04-14-2013, 06:15 PM   #1
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Default 2nd Try at Chicken - PR0N

Here are the best six. Only three I consider to be presentable in a comp. Skin was perfectly bite-thru.
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Old 04-14-2013, 06:38 PM   #2
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Looks pretty good to me. Size and color consistency are some things to consider.

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Old 04-14-2013, 06:39 PM   #3
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The 2 in the middle and the 2 on the right look great. The left ones are obviously sized different. It may be tough, but with the size of those thighs I would try and get 9 in a box if you can. The judges really seem to like 9 thighs in there.
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Old 04-14-2013, 06:53 PM   #4
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Five look presentable to me. Just gloss them up a little and you are good to go.
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Old 04-15-2013, 01:46 AM   #5
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try to make them look like your avatar pic. Both sides are Perfect in size
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Old 04-15-2013, 02:53 PM   #6
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Were these the best six or the only six that you cooked. Most competitors cook 20-30 thighs and then pick out the best 9 and box them. Evenly sauce them so that they look like you can't wait to taste them. As a judge that is how I view and then score them on presentation. They have to be calling my name and saying, "You really do want to taste me".
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Old 04-15-2013, 03:44 PM   #7
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Quote:
Originally Posted by fnbish View Post
The 2 in the middle and the 2 on the right look great. The left ones are obviously sized different. It may be tough, but with the size of those thighs I would try and get 9 in a box if you can. The judges really seem to like 9 thighs in there.
To get 9 in a box, each thigh has to be pretty damn tiny, do you usually put 9 in?
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Old 04-15-2013, 04:06 PM   #8
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try to avoid or clean up the black blotches on the skin, more sauce. Nice trimming
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Old 04-15-2013, 04:11 PM   #9
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Quote:
Originally Posted by Porky View Post
Were these the best six or the only six that you cooked. Most competitors cook 20-30 thighs and then pick out the best 9 and box them. Evenly sauce them so that they look like you can't wait to taste them. As a judge that is how I view and then score them on presentation. They have to be calling my name and saying, "You really do want to taste me".
I cooked twelve. There were three others that were nicely trimmed - two had tong marks in the sauce, one had a hole in the skin. I think I need to practice my finishing technique.
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Old 04-15-2013, 06:01 PM   #10
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The more you're able to get in there that look the same the better off you'll be. Many good boxes still do well w/ 6 though if they look to fill the box more than any green you've got in there.
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