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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 10-22-2009, 11:54 AM   #1
motoeric
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Default Chicken Salad

I know that this has been discussed before, but it seems that a recurring theme was that the mayo base at a hot competition was a recipe for disaster.

Has anyone thought of doing a smoked chicken salad for events that are held later (or earlier!) in the year when the weather is cooler or downright cold?

Has anyone had success with this? I like the 'thinking outside the box' aspect.

Eric
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Unread 10-22-2009, 02:38 PM   #2
Divemaster
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I've never tried it... I guess I have a tough time dropping $200+ to take that kind of a chance....
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Unread 10-22-2009, 06:32 PM   #3
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Smile

out of the box right into a rubber room
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Unread 10-22-2009, 06:36 PM   #4
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Quote:
Originally Posted by smokincracker View Post
out of the box right into a rubber room
Shows what you know. Rubber is the texture of my brisket, not chicken.


Eric
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Unread 10-22-2009, 06:39 PM   #5
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Unhappy

gonna miss u guys this year have fun
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