EverettBBQ
Full Fledged Farker
- Joined
- Aug 6, 2013
- Location
- Overland Park, KS
We just finished our competition year this last weekend.
Had a good year and a fun time.
Plan on spending some time in the off season trying some changes in our chicken recipe. Two questions-
1. We are using Kosmo Chicken Soak with a dash of Moisture Majic and a little Honey Powder for a brine.
What are other teams using?
Good results?
2. We are a skin scraping team. Get great bite through skin. I wander if we are losing flavor by scraping the fat off? People say fat is flavor.
Do you scrap the skin?
Do you remove the skin?
Any thoughts welcome.
Thanks
__________________
Had a good year and a fun time.
Plan on spending some time in the off season trying some changes in our chicken recipe. Two questions-
1. We are using Kosmo Chicken Soak with a dash of Moisture Majic and a little Honey Powder for a brine.
What are other teams using?
Good results?
2. We are a skin scraping team. Get great bite through skin. I wander if we are losing flavor by scraping the fat off? People say fat is flavor.
Do you scrap the skin?
Do you remove the skin?
Any thoughts welcome.
Thanks
__________________