View Single Post
Old 06-11-2006, 05:49 AM   #3
Full Fledged Farker
Leeper's Avatar
Join Date: 09-25-05
Location: PDX

In the last 4 years of judgeing I have only twice seen chicken turned in without the skin. I honestly would prefer it without the skin as most turn-ins have skin that is hurting them, but I think it is pretty difficult to keep a skinless chunk looking/tasting right for a box. Without the skin you might need to watch out on the amount of seasoning to use, it could be easy to overseason a skinless piece.
Traeger pellet 125
WSM x2
Weber Kettle
Weber Summit Platinum D6
La Caja China #2
Leeper is offline   Reply With Quote