Chicken Skin

[River City Smokehouse]

RCS,
these thighs look fantastic! i think an important part of getting the skin right is to pin it on the bottom so it don't shrink and thicken up. for me keeping it as thin as possible is important. do you pin yours? also what do you think about grill marks for comps. i try not to get them but i like the way those look.

phil

I noticed the grill marks popping up at contests in Mo. and KS. last year and liked the appeal it gives. I was skeptical at first, thinking it would be taken as marking but I never witnessed a KCBS rep. 'DQ' any or warn anyone about it so I started doing it too.
As far as pinning goes, I have stayed away from that because of a few friends that have done that in competition and it bit them in the arse. I just don't want to open the door for anything like that. It has been a rough past year in BBQ for me without choking a judge.