JiveTurkey
is one Smokin' Farker
Hey all, I've been using those cheap Kiwi knives from the restaurant supply for many years to scrape my comp chicken skins. They work great, like little razor blades, but I'm tired of always replacing them after I use them to death. I'm looking to upgrade to a nice quality knife that would perform just as good. Something sharp, light, thin, holds an edge all day. Does anybody have any upgrade suggestions? What do you alls use to remove fat from your skins?
BTW I did my first comp of the year this past weekend and got my arse clobbered. I violated every rule I ever learned about comp BBQ; I cooked on an untested pit (fail), I relied on tech to wake me up (it didn't), I changed my chicken game plan last minute which lead me to completely FORGET to season my chicken! I seriously turned in unseasoned chicken, only sauce. I didn't realize it until after I turned in my ribs, DOH! 5 teams scored lower in chicken so they must have really screwed up! lol.
Cheers to the next comp!
BTW I did my first comp of the year this past weekend and got my arse clobbered. I violated every rule I ever learned about comp BBQ; I cooked on an untested pit (fail), I relied on tech to wake me up (it didn't), I changed my chicken game plan last minute which lead me to completely FORGET to season my chicken! I seriously turned in unseasoned chicken, only sauce. I didn't realize it until after I turned in my ribs, DOH! 5 teams scored lower in chicken so they must have really screwed up! lol.
Cheers to the next comp!