So I rarely make chicken on the pit. But since I'm going to try a competition this year (two now actually, buddy said hey if we're going to do one, why not two!) in August and September I better get going on figuring out my recipe.
So I was hoping tomorrow or next weekend to sit down and just do a bunch of chicken a half dozen or so different ways to get things started.
But my main question is this: It seems thighs are the in thing. It's about all I've seen in comp pictures. Now me personally I'm a huge drummy fan. Is there a reason no one does drums? Would I get hammered if I decided to be different? Anyone here that's a judge, how would you feel after six boxes of thighs to open up a yummy box of drummies?
Thanks for the thoughts.
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOINK...It's what's for linner.