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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-22-2007, 06:26 PM   #16
DeezQ
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We turn in chicken halves in Texas but they look great. Personally, I like the darker colored ones. I think a lighter color may associate being underdone with an unfamiliar judge. Great job getting the skin to bite off with the meat.
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Unread 03-22-2007, 07:28 PM   #17
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Plowboy, are those thighs and if so how did you get the shape, toothpics?
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Unread 03-22-2007, 07:34 PM   #18
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Looks good...
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Unread 03-22-2007, 08:35 PM   #19
Leeper
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I would like the bottom set vs. the top set. I do prefer a bit of a glaze on the chicken but not a full sauce treatment.
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Unread 03-23-2007, 08:27 AM   #20
Sawdustguy
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I think all the chicken looks teriffic!
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Unread 03-23-2007, 08:45 AM   #21
cmcadams
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The last one looks pretty good... The first one, I could count down, though... it's too blurry for me. I like chicken that's nice and in focus! :)
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