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Quick question on competition chicken, any advice is appreciated...

post #1 of 2
Thread Starter 
Evening all,

Looking for some words of wisdom from those experienced with competition chicken. Why does having the skin on thighs seem like a neccessity? I would think skinless would be more presentable to the judges. Or is it something that is looked for from the judges?

Any and all help is welcome and very much appreciated

Nick
post #2 of 2
Ok so I have no competition experience but I did watch an episode of pitmasters once. Just so happens that that episode had chicken and Myron Mixon and Aaron Franklin had a whole conversation about bite through skin. Seems to be one of the judging benchmarks. I personally don't care for chicken skin, but, when I smoke chickens I always take a bite or two to keep myself honest. That way, when cook it for others that may like it, I'm confident that I can do it right. Otherwise, I take that sh$& off!!
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Quick question on competition chicken, any advice is appreciated...