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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 02-27-2014, 03:20 PM   #61
Pappy Q
is one Smokin' Farker
Join Date: 04-08-10
Location: Elk Creek, KY

Originally Posted by Smoke'n Ice View Post
I thought you used 'shine' as the glaze. Did you change?
You caught me. Had to stop using the shine glaze, I drank it all.
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Old 02-27-2014, 03:34 PM   #62
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Join Date: 12-04-12
Location: Los Angeles, CA

Originally Posted by DUBBAGA View Post
This weekend I'm doing the butter/broth bath... wow, say that 5 times fast
It works, a big plus is you can cook chicken on top of other things and not have drippings.
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
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Old 02-27-2014, 03:37 PM   #63
Bourbon Barrel BBQ
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Join Date: 06-27-10
Location: Louisville, KY

Originally Posted by RumRunner_1492 View Post
I think it's completely acceptable for people to come on the forum and exchange information and ideas. We can all learn form each other to improve our cooking. There is nothing wrong with that at all. If you feel you have a secret method or technique and you want to keep it to yourself then by all means do but don't look down on others for sharing information.
I don't have a problem with people sharing information. I simply stated why many of us don't share EVERYTHING. The only time "sharing" rubs me the wrong way is if somebody takes a class then spills their guts all over the forum. To me that's a stick in the eye to the person who held the class. Is it really any different than somebody ripping the Kosmos Q DVDs and posting it on here for everyone to see? It's just sharing information right?
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Old 02-27-2014, 10:08 PM   #64
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Join Date: 09-14-12
Location: Saddlebrooke, MO

I think people have a tendency to overthink and mystify competition chicken. I think a common fallacy passed around on this forum is that competition BBQ in general, and chicken specifically, is something that any sane person, other than a judge, would find disgusting or too rich to eat. I think that is BS. If you are turning in chicken you don't want to eat, you are missing the boat. Most of us are judges from time to time and we want good food. Make the best chicken you know how to make. Bite through skin can win, crispy skin can win, white meat can win, wings can win... Confidence and execution are key to winning. Believe in your technique and put it in a box.

That being said, braise the sh!t out of it!
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Old 02-27-2014, 11:07 PM   #65
Knows what a fatty is.
Join Date: 12-30-12
Location: Nuevo, Ca.

Originally Posted by DUBBAGA View Post
This weekend I'm doing the butter/broth bath... wow, say that 5 times fast
And what rub did you say you were using? Have a safe drive, see you out there tomorrow.
Dedicated Stick Burner, Pitmaster @ All About The Q, facebook.com/itsallabouttheq KCBS CBJ
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bite thru skin, chicken, chicken skin

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