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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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Old 03-22-2007, 07:26 PM   #16
Knows what a fatty is.
Join Date: 03-10-07
Location: Texas, Dallas

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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Old 03-22-2007, 08:28 PM   #17
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Join Date: 07-18-06
Location: Southeast Missouri

Plowboy, are those thighs and if so how did you get the shape, toothpics?
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Old 03-22-2007, 08:34 PM   #18
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Location: Jefferson City, MO

Looks good...

Mark and Becky
Great Grills O' Fire
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22 1/2" WSM for chicken
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Old 03-22-2007, 09:35 PM   #19
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Location: PDX

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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Old 03-23-2007, 09:27 AM   #20
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Join Date: 09-14-05
Location: Manorville, Long Island

I think all the chicken looks teriffic!
Guy (Pitmaster)
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Old 03-23-2007, 09:45 AM   #21
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Join Date: 02-15-06
Location: Waynesville, Ohio

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! :)
Curt McAdams
Livefire Blog

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