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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 06-01-2008, 06:38 PM   #1
DeanC
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Default Chicken Practice

Cooked some practice thighs today and would like a little feedback on the box. I haven't done many all parsley boxes. The selection from Price Chopper was crap, but I didn't feel like driving anywhere else. Any suggestions? I know I need to work on more uniform size. Thanks.
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Unread 06-01-2008, 06:40 PM   #2
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Practice? That's practice?

They look good to me, but then again since I don't compete all I care about is how they taste. I don't care what they look like and I really don't care about the parsley!
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Unread 06-01-2008, 06:42 PM   #3
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I'd give it a 7 for sure but probably an 8. Looks appetizing.

As far as the garnish, my only suggestion might be to try and raise the bed of parsley a drop higher and balance out the perimeter a bit more equally so there is a little less white styrofoam visible. Looks like it's sitting a bit lower than desireable. I know some put chopped/shredded or whole green leaf on the bottom as a base.

Does anyone have a preferred guideline they use as far as how high they like to have the parsley come up the side ? (ex. 1/4, 1/3, 1/2, 2/3, 3/4) ???
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Unread 06-01-2008, 07:12 PM   #4
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I don't know Vinny, Michele will let you know after this weekend as she is going to try some putting greens at Yardley. Dean C I would give it a good 8.
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Unread 06-01-2008, 07:16 PM   #5
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Looks good to me. I'd probably give it an 8.

As previously noted, a more consistent trim and taller parsley bed would make the box look more uniform. Try and get the skin to wrap all the way around each piece.

Just out of curiosity, how much parsley stuck to the bottom of each piece when you pulled it out of the box?
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Unread 06-01-2008, 07:20 PM   #6
DeanC
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Not much, I didn't sauce the bottoms, I spiced them a little heavier than the tops. I used the same box for some practice ribs, and it was intact when I removed the chicken. I would say maybe 1 or 2 pieces per thigh.
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Unread 06-01-2008, 07:22 PM   #7
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considering it is a meat contest...looks great probably an 8 or 8+..looks great!
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Unread 06-01-2008, 07:25 PM   #8
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Chicken that looks like chicken i give it a 9
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Unread 06-01-2008, 07:34 PM   #9
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Good looking box Dean, a solid 8 for sure. I would bring the parsley up a little more on the sides.

This was my last chicken box.

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Unread 06-01-2008, 08:06 PM   #10
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After seeing these i now know why my chicken sucks
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Unread 06-01-2008, 11:03 PM   #11
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Very nice 8.
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Unread 06-01-2008, 11:25 PM   #12
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Probably an 8 worst case would be a 7. Nice box.
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Unread 06-02-2008, 09:10 AM   #13
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What type of finishing sauce did you use - I would give the box a solid 8
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Unread 06-02-2008, 02:56 PM   #14
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Gotta agree with the other posters - an excellent looking box!
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Unread 06-02-2008, 03:46 PM   #15
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Quote:
Originally Posted by Sledneck View Post
After seeing these i now know why my chicken sucks
I agree with you Sled. My chicken always tastes great, but never looks great in the box. This year is going to be nuts for us, new smoker, and not much practice on it, new member on our team. I have only smoked once since October. It should be an interesting season.
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