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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 10-05-2004, 06:54 PM   #31
chad
somebody shut me the fark up.
 
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The skin was OK - it wouldn't crisp but I did put it over the heat for a bit to "dry" it out -- it's still smoked chicken skin which basically always sucks! Even "skinless" the thighs will be cooked "skin on" and then finished with reseasoning and sauce. Maybe we'll see some "trick" at the judges training and state championship.

The brisket is a puzzler - we're going with trimmed pieces next time but that borders on "sculpting and shaping" the meat - in my opinion. Again, I believe going thru the judge's class will clarify this a bit.

Of course our next outing in November is KCBS so all bets are off. We've got to play the lettuce/parsley game at Plant City.
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Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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