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Originally Posted by Gunman9
Hey yall I'm relatively new here and love all the information and experimenting and knowledge I have learned. I have been a long time reader lol. Anyways in August I am doing my first competition as an amateur. I own a CookShack SM025 smoker and will be doing ribs and chicken. I have my ribs pretty much where I want them but am having one heck of a time with the chicken! Im just looking for some advice on how to make the chicken right. I am in Virginia and don't really know what the judges will be looking for. It is a KCBS sanctioned event by the way. Here are some "experimental" ribs I tried using seasoned oak wood, and tried 3 different rubs which were YardBird Plowboy, Simply Marvelous Peppered Cow, and John Henry Rub. The Simply Marvelous was the best by far. I am running a rack right now of spare ribs with the Simply Marvelous Sweet Seduction and oak. Any pointers would be great! Thanks!
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Are the only meats to be cooked, chicken and ribs? Depending on the sanctioning applied for, your cooker may not be legal.
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Keeping Valspar in BBQ, one cook at a time.
Recipient of a Huggies box!
Shut up, and cook!!!!
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