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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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07-27-2011, 06:45 AM | #1 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Chicken practice (pron)
I really don't like doing competition chicken but need to practice for an upcoming event. I know there are some flaws in this chicken but I would appreciate any feedback.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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07-27-2011, 07:06 AM | #2 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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perfect.
careful on the burnt bits though.
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07-27-2011, 09:32 AM | #3 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Hampstead, MD
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I agree. The black at the ends is all I see. Bite Through Skin...Bravo
How was the taste?
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07-27-2011, 09:39 AM | #4 |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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Try dunking the thighs in warmed sauce. Should get a more uniform coating.
Otherwise, they look pretty dang good to me!
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"If I were just a bit more humble, I'd be perfect" |
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Thanks from:---> |
07-27-2011, 12:08 PM | #5 |
On the road to being a farker
Join Date: 04-20-08
Location: Royston, Ga
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Agree with bover. Needs to be sauced all over. Just like I like my women
I'm going to hell.
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Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com [COLOR="Yellow"]Yellow Thermapen Owner[/COLOR] |
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07-27-2011, 12:48 PM | #6 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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Would that be hot, sweet, and sticky...or with bite through skin?
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07-27-2011, 12:53 PM | #7 |
is one Smokin' Farker
Join Date: 11-24-09
Location: Cleveland, Ohio
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1. I agree that I would resauce the chicken with warm sauce about 25-35 minutes out depending on what temp you cook at and/or sauce thickness.
2. When you take it out of the butter...that is what the light colored sides indicate to me, I would re-season the bottom and sides of that chicken so that it is a bit more uniform. Judge is going to taste the bottom and side of the chicken first and possibly only. 3. I'm going into hiding after this...and I'm sure it's the camera (insert emoticon), but the chicken looks orange. I would want bbq chicken to be more of a BBQ Red color. From the looks of it...that's what I would say. |
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07-27-2011, 04:15 PM | #8 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Thanks for the feedback. I knew about the black spots but had not thought much about dunking the pieces of chicken in the sauce to acheive a more even coating. I can see that being better than brushing the sauce. Thanks again.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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