PigTamer
Full Fledged Farker
- Joined
- Feb 3, 2010
- Location
- Moorhead,MN
I have been practicing comp chicken for the last 4weeks........still no where close!,,
Just ranting.
Just ranting.
I hate going to work every night.
Don't mind Chicken prep because I psych myself up for it. I'm comfortable at the kitchen table, got some good tunes playing, sharp knives and lots of paper towels and 12-16 thighs just breeze on by!
Can I send you mine to prep.I hate going to work every night.
Don't mind Chicken prep because I psych myself up for it. I'm comfortable at the kitchen table, got some good tunes playing, sharp knives and lots of paper towels and 12-16 thighs just breeze on by!
Comp Chicken, A.K.A., The Devil's Meat.
Speaking from experience coming in D.A.L. in chicken once in 2011 to (3) 1st place finish's last year, the prep pays off. I ususally trim my pieces up on Tues or Wed the week of the comp, freeze, thaw on Friday and finish prepping it Friday afternoon and night. Sure there are some short cuts but good hard work does pay off.
Comp Chicken, A.K.A., The Devil's Meat.
Speaking from experience coming in D.A.L. in chicken once in 2011 to (3) 1st place finish's last year, the prep pays off. I ususally trim my pieces up on Tues or Wed the week of the comp, freeze, thaw on Friday and finish prepping it Friday afternoon and night. Sure there are some short cuts but good hard work does pay off.