Originally Posted by Bentley
Frist let me say I have try to look at the rules and I think this is allowed, if not deleate it.
Actually, a very good question and discussion.
Moderator's note--I did delete some off-topic and off-color posts.
Here is my take on chicken skin.
Judges reward "excellence"--at least I hope we do.
Chicken or poultry skin at "smoking temps" is a culinary challenge.
It takes a really talented cook to get it done to some sort of "bite through" state.
When they do, I reward them.
If it is "rubbery"--well, anyone can do that.
If they leave the skin off--well, they don't get any points for excellence in chicken from me--sorry.
The pic does appear "burned"--probably too much sugar in the sauce or rub.
Easy to correct, if she wants to.
Just an opinion.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.