Thanx Tim!Neil,
All peices look great and very appetizing.
To pick the "best" is tough, but:
Top Row--Second from left.
Bottom Row--1-2-3 from the left.
Best overall is 3 from left on bottom row.
All of this may just be lighting and camera angle.
The bottom row (1-3) are symetrical, neat, nice color, and basically show a high level of ability by the cook.
I do not see any that should suffer much (if any) on appearance.
Great Job
TIM
Thanx Tim!
If I can get them all to look like that number 3 then I might have a shot in Gilbert, AZ.
Great looking chicken!
I agree with Tim's appraisal. Which leads me to a question.... Is it better to keep the bone tucked and trim lightly on the ends vs. squaring off the ends nicely and exposing a small amount of bone?
That is an interesting question. Comments?
Top picture bottom row second from left is the shape that I see most offen for turn in. no bone exposed. keithThat is an interesting question. Comments?