- Joined
- Jan 14, 2006
- Messages
- 12,736
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- 15,624
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- 113
- Location
- At home on the range in Wyoming
6 or 8 months ago two of my friends and I decided to enter our local KCBS competition in September. Thanks everyone for all the advice, both online and in PMs, and once again I'm glad there are so many archived threads with solid information. We've done some single meat practice cooks along the way but Thursday/Friday we did the full meal deal using the KCBS timetable. We each picked a meat to sort of take the lead on, then flipped a coin for the last one (chicken). I wound up with brisket and chicken. Other than being tired and a little rummy from staying up all night, we pulled it off. We only cooked one brisket, one butt, two racks of ribs and 12 thighs. All the photos of the turn-in boxes were taken after the food sat in the boxes for 25 minutes. The other chicken photos were after 10 or 12 minutes to cool down slightly. We have our own critiques, and input from 4 or 5 tasters, but I'm open for any comments and suggestions and thanks for looking.
Here are some of the thigh samples, as I've been mindful of having good skin
Here are some of the thigh samples, as I've been mindful of having good skin