When I took the class a year ago, we were told that smoked chicken has rubbery skin, so don't count down for that. I don't, as the skin isn't that big of a deal, though I do taste it.
On appearance only, that chicken could score much higher if it weren't black. It may taste great, but the appearance score would likely suffer.
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Curt McAdams
Livefire Blog
Livefire Whisky
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
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