- 40 Posts. Joined 5/2011
- Location: Erie, Colorado
- Points: 10
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Thanks for the kind words. My method was to marinate in Italian dressing overnight. Massive trimming but not deboned. I scraped the skin (which totally sucks to do, very time consuming) but makes the chicken skin bite right through. I like the Slap yo Daddy HOT on my chicken and ribs... gives it some serious kick. I do muffin pan style with butter bath. Hickory wood. My sauce is my own, and I call this batch Texas dark thin sauce... it's more like a glaze than anything else (no sugar or honey in though). I like to get my sweet from a blend of margarine and honey that I brush on before the final glaze. It gives it the sweet and heat that rocks your taste buds. My philosophy at this point is cook it the way I like to eat it and make it look pretty to the eye. My wife is my taster and she knows good BBQ when she tastes it so it's a big help.
The Chix look really good! Pretty Box! But one question...I thought KCBS inspected all meat prior to the competition to verify they were NOT marinated, brined or seasoned in any way. Is that at only certain events like the Royal?...JJ
Yes that's right they do inspect. I got there on Friday night with my pop-up camper and stayed over. In the morning around 10:00am they inspected the meat. After that you can do whatever you want. Turn in for chicken wasn't until Sunday at 12 noon... plenty of time to get things going. I just bought my chicken at the local supermarket (all of my meat for that matter, 'cause I'm cheap and it's what I know). Chicken is definately easiest to cook for me but hardest to prep.