Competition Chicken
The chicken I make for friends and family is damn good but will not win a competition. My skin is very dark. It actually turns some people off before the taste it. Chewy skin grosses me out.
Watching BBQ Pitmasters, I'm seeing these nice caramel brown colored skin on these thighs. How are they doing that? I have a competition coming up next weekend and I want to do well in Chicken.
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