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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 09-07-2010, 10:55 AM   #16
markpmc
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just a thought since my bird still isn't there yet.
clip the knuckles of and wrap the skin around the edges. this forces the judge to actually hold the skin on when taking a bite.
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Unread 09-07-2010, 11:05 AM   #17
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spend a couple of grand on classes. Take the best ideas from these great cooks and make your own method and practice. It works and easily pays for itself.

That's what I did.
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Unread 09-07-2010, 11:19 AM   #18
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Quote:
Originally Posted by Podge View Post
dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !!
HAHAHA...... I like Lee's too!
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Unread 09-08-2010, 01:19 PM   #19
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I always get bite thru skin with these
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Unread 09-08-2010, 01:30 PM   #20
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I always get bite thru skin with these
I don't like grill marks on my chicken either.
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Unread 09-08-2010, 07:01 PM   #21
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I always get bite thru skin with these
That is a 9 if I ever saw one!
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Unread 09-08-2010, 09:53 PM   #22
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Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit...
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Unread 09-08-2010, 10:25 PM   #23
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Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit...
With that thought in mind, just fired off an e-mail to Peeps that they also need a line of Moos and Oinks.
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Unread 09-09-2010, 06:12 AM   #24
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Originally Posted by Jeff_in_KC View Post
Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit...
Pics from the FBA Funcook... The Reps were made aware of the peeps and went along with it. This was the annual Funcook and membership meeting.
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Unread 09-09-2010, 07:20 AM   #25
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I use a buttermilk marinade for at least 6 hours and a smoked paperika and spicy herb rub, I cook at 225-250. 2hrs on the grate with heavy peach and hic smoke, then 2 hours in a butter bath with added rub in a covered almn pan, finnish with a hot sear and apple spritz and let them rest about 30-to45 min in a hotbox then box and spritz and pray
RR
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Unread 09-09-2010, 09:27 PM   #26
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Those judges don't seem to find it too damned funny. What's wrong with 'em?
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Unread 09-09-2010, 09:32 PM   #27
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Quote:
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Pics from the FBA Funcook... The Reps were made aware of the peeps and went along with it. This was the annual Funcook and membership meeting.

I will have to remeber that for our spring practice cook !
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Unread 09-09-2010, 09:54 PM   #28
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Quote:
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Pics from the FBA Funcook... The Reps were made aware of the peeps and went along with it. This was the annual Funcook and membership meeting.


Good times, good times...
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Unread 09-10-2010, 08:17 AM   #29
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As I recall Ford posted something about this in Qtalk sometime back. I don't have time to find the post but I'm sure that anyone who wants to do the work can find it. In fact, I recall that he pretty much lays out all you would need to know so long as you put in some practice to get the techniques to work for your particular situation.
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Unread 09-10-2010, 10:40 AM   #30
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Quote:
Originally Posted by rescue_ranger View Post
I use a buttermilk marinade for at least 6 hours and a smoked paperika and spicy herb rub, I cook at 225-250. 2hrs on the grate with heavy peach and hic smoke, then 2 hours in a butter bath with added rub in a covered almn pan, finnish with a hot sear and apple spritz and let them rest about 30-to45 min in a hotbox then box and spritz and pray
RR
So it takes you 6 hours to cook your chicken not including the marinade? The peeps are looking better & better...
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