Mike in Corpus
Well-known member
I recently read where some IBCA judges are complaining that most chicken entries seem like they are grilled hot and fast with sticky sauce, and the meat has no smoke or true bbq flavor. Being entered in a IBCA cook off next month, I'm worried that if I go low and slow I'll get that pink "smoke" colored meat that some volunteer judge may mistake for raw, undercooked chicken. I know how to cook chicken slow/offset or fast/grilled, but can't decide which way to go. As you can see, I'm new here but, I heard this was the place to go for some friendly advice. Thanks.