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Competition Chicken
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A.J.
Posts: 25
Thinking about entering a bbq comp. I have been experiencing with chicken thighs and I am having trouble getting the skin to be crisp enough so that when you bite into the chicken the entire skin doesnt come off. Can anyone help me with suggestions on how to get the skin crisp enough for competiotion thighs.
Comments
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here this might help
http://playingwithfireandsmoke.blogspot.com/1997/05/perfect-thigh-work-in-progress.html
HTHhappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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I don't believe you will ever find a better step by step guide.
What a great blog...Thank you,DarianGalveston Texas -
i thought so too!
hope you are well darian!happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
-
Don't go for crisp skin, go for bite through. Jumpin' Jim's method is a great start for experimenting with. In Myron's new Cookbook, he has the full cupcake chicken recipe too....there are some things missing from the cupcake method in the the link above...Kevin Jacques
The University of Que L.L.C. ®
Killen, AL
www.uofque.com
Take Your Taste Buds to School! -
Squeeze is that book any good?
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Thanks for the input. What steps are missing from the cupcake pan method. Is there a link to the correct way to cook thighs this way
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