buttburnersbbq
Full Fledged Farker
- Joined
- Mar 19, 2012
- Location
- waxhaw,nc
We have a comp in May that requires to cook 1/2 chicken for turn in. We are use to KCBS rules and we usually cook thighs for turn in. 1/2 chickens is new to us. I have a few questions.
First is how is cooking the 1/2 chicken as a whole with white and dark meat together? Is there some trick so the white meat dose not over cook and dry out compare to the dark meat?
How do you make up you box? Just one 1/2 chicken in the box?
Rules are confusing as it states that there has to be enough for 6 judges but judges are not to pull meat apart. Well cooking 1/2 chickens , 6 - 1/2 are not going to fit in the box.
Any feed back is well appreciated.
First is how is cooking the 1/2 chicken as a whole with white and dark meat together? Is there some trick so the white meat dose not over cook and dry out compare to the dark meat?
How do you make up you box? Just one 1/2 chicken in the box?
Rules are confusing as it states that there has to be enough for 6 judges but judges are not to pull meat apart. Well cooking 1/2 chickens , 6 - 1/2 are not going to fit in the box.
Any feed back is well appreciated.
