Its funny that at home people rave about my chicken, but in Comps its my worst category. Not that I have a huge number of comps under my belt but chicken has proven to be challenging.
Need to remember that the folks you cook for at home are completely different that cooking for KCBS judges. They have an investment as your friend/family, and are slightly one sided. One of the biggest misconceptions, IMHO, is that cooks who get into comps, start because their friends, family just rave about how good the food is. They figure if its good enough for them, then the judges have to love it also. This is not a bad thing, but its needs perspective. That's how I started, and it took me a couple of years competing to figure that out......
In most cases, the flavors, heat, spices often conflict with what the cooler draggin, baggie carrying, holier than thou judges regard as "good" bbq (besides a free meal).
Many of the top comp cooks in the country, cook the absolute best "average" bbq to be successful, nothing really sticks out. Anyone who know me, knows what I'm gonna say next.....
"Competition BBQ is cooking for 6 people you don't know, 6 people you will never meet, and you have one bite to make them go "Wow, that's good 'que ""........
Now all that being said, Parsley is my hardest category, wish they would do away with all garnish, but that's not the KCBS way......