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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 01-18-2010, 03:53 PM   #1
douglaslizard
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Default working on chicken

working on chicken for an upcoming comp.i was only working on taste,texture,and color yesterday cause i didnt really have the energy to trim for uniformity and box presentation after 12 hours of work.what do you think.

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Unread 01-18-2010, 03:55 PM   #2
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12 hrs to cook comp chicken?

You need more practice!

Chicken looks great. How did it taste!
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Unread 01-18-2010, 03:56 PM   #3
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I like the color a lot.
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Unread 01-18-2010, 04:00 PM   #4
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it tasted good ,i was messing around with blues hog original and some other things and some yardbird rub.the skin wasn't tough and rubbery but i have done better,i think i still attribute that to not putting enough love into it.
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Unread 01-18-2010, 04:02 PM   #5
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Looks good. Nice color. I'm in the same boat that you are, actually...working hard on the taste, color, and texture.
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Unread 01-18-2010, 04:22 PM   #6
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Interesting color. Looks like they've been dipped in a mixture of ketchup, hot sauce & honey.
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Unread 01-18-2010, 05:13 PM   #7
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Looks purrrrdee
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Unread 01-18-2010, 06:56 PM   #8
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looks like some fine chicken...
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Unread 01-18-2010, 10:28 PM   #9
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Quote:
Originally Posted by douglaslizard View Post
working on chicken for an upcoming comp.i was only working on taste,texture,and color yesterday. what do you think.
Taste and texture are great! Color is good too.
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Unread 01-19-2010, 09:29 AM   #10
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If it tastes as good as it looks, you'll be taking a walk to the trophy table. How was the skin?
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Unread 01-19-2010, 09:31 AM   #11
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Thats some mighty fine color on that chicken, looks great.
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Unread 01-19-2010, 06:39 PM   #12
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Looks very nice!
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