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Unread 06-01-2007, 12:44 PM   #29
Wandering around with a bag of matchlight, looking for a match.
Join Date: 05-10-07
Location: Geneva, OH
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Last year we went with boneless, skinless chicken thighs at 2 different comps. Once we finished 11th and one we finished top half. One judge absolutely hated it and gave us straight 4s. Right now I trim the skin between 1/4 and 1/8 inch larger than the meat. If there is a little too much or a little too little skin after cooking, the garnish hides it.
Pepeq is offline   Reply With Quote