That's right, everyone's favorite category.
Today is practice day for Chicken. So time to do some shiggin....
Between muffin pans, Parkay, oddly round lumps of poultry, to bite-through skin and dealing with judges eating cold chicken (by the time they get their paws on it)
What are you doing different today than yesterday?
I continue to use bone-in thighs, and attempt to scrape skin to remove fat in hopes of achieving the right texture. Of course, that at times causes more problems due to skin wanting to come off of thigh.
I have cooked them low & slow to render fat instead of scraping, and went to high heat on kettle to finish, and have had my best showing in this fashion, but it is not consistent.
All struggles common to each of us I'm sure. I'm not asking for your competition secrets (unless you just feel forced to share), but more along the lines of just wanting to get a feel for the technique du-jour ...call it online shiggin if you will.
John - Sir Porkalot BBQ Team BLUE Thermapen
*Stickburner (horizontal offset)*Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill (restored '60s era grill)
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