Originally Posted by lbmksu
On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?
Organizers typically try to get as many CBJ's as possible, but in my experience the judges don't really care if the meat is white or dark as long as it is cooked right. I have rarely seen a breast that is not dry by the time it gets to our table. On those rare occasions, however, it can be really really great.
I like the idea of cooking it on the bone and then removing it to box. I will be stealing that one if I ever do breasts.
"Bacon is the gateway meat." - Chef Ryan Farr
Dark Horse BBQ Competition Team
KCBS Master CBJ
Certified Moink Baller
Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver