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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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Unread 07-13-2007, 07:58 PM   #1
Bigmista
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Default Better Duck! Bigmista has an idea...

I was looking at the naked buffalo butts and I got to wondering. I know most of us would never turn in chicken without the skin. But what about the bone?

What if you cut the bone out of thigh, trimmed it, rolled the extra skin around it and then smoked it? Any ideas on how that might come out?

Judges, how would you score an entry like that?
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Unread 07-13-2007, 08:31 PM   #2
leanza
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Put a nice southwestern or cajon seasoning on top of it all and use your wood of choice and that skin would keep it moist and juicy.
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Unread 07-13-2007, 08:55 PM   #3
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Sounds interesting. Couldn't you do it with breasts, too?
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Unread 07-13-2007, 09:11 PM   #4
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I don't know. Never tried it. Just an idea at this point...
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



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Large and Medium Spicewines
Weber Ranch Kettle - E.T.

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Unread 07-13-2007, 09:13 PM   #5
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Quote:
Originally Posted by Bigmista View Post
I don't know. Never tried it. Just an idea at this point...
Ah. Check your pm for inspiration.
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Unread 07-13-2007, 09:18 PM   #6
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I did.

I was frightened.
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Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



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Weber Ranch Kettle - E.T.

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Unread 07-13-2007, 09:44 PM   #7
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Is it too soon to bring up stuffing something in there where the bone was?



that sounds kinda dirty





not that theres anything wrong with that.
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Unread 07-13-2007, 10:27 PM   #8
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Quote:
Originally Posted by Bigmista View Post
I was looking at the naked buffalo butts and I got to wondering. I know most of us would never turn in chicken without the skin. But what about the bone?

What if you cut the bone out of thigh, trimmed it, rolled the extra skin around it and then smoked it? Any ideas on how that might come out?

Judges, how would you score an entry like that?

I have turned in bonless and skinless at competitions before! I was also drinking half gallons of JD at the time!
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Unread 07-14-2007, 01:25 AM   #9
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Neil, dude check out some Kalbi Chicken for your gasser. Its exactly like that and dam good too!
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Unread 07-14-2007, 09:26 AM   #10
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Andy of HoDeDo does his thighs like that (if I remember right).
Nice lookin pkg.
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Unread 07-14-2007, 09:29 AM   #11
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So when are you going to try this? PICS PICS PICS.
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Unread 07-14-2007, 11:42 AM   #12
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i don't know about competition, but i just ate the last one of these for lunch and it was damn good, mon!

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Unread 07-14-2007, 12:30 PM   #13
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As a judge, I would not score down because it was boneless or skinless.

Run a few practice cooks and post some pics.

I believe the Brethren is making me a better, judge.
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Unread 07-14-2007, 12:48 PM   #14
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has anyone ever submitted jerk chicken?

or is it too "different"?

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Unread 07-14-2007, 01:52 PM   #15
Bigmista
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Judges (in Cali anyway) are basically wimps. They can't stand any heat event though (in my opinion) BBQ should be spicy.
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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