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Old 03-19-2007, 02:08 PM   #11
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA

Originally Posted by cmcadams
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.
Some judges say thet score skinless lower because the cook must've messed up the skin or was "chicken" to try it.
Wait! Bigmista wrote a cookbook?

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