Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
BBQ team
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="MO_cows" data-source="post: 697738" data-attributes="member: 9169"><p>Here is the winning box. These are not the "prettiest" pieces they have ever turned in but the taste must have been there. They use thighs for consistency, there is too much variation when you do a whole bird. There is a "roll" technique that gives them that shape; they hold it once cooked. </p><p><img src="http://i698.photobucket.com/albums/vv350/bozleez/crosspoints_chicken.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Jo, I would encourage you to go for it and enter a local contest! Find out who the sanctioning body is and study up on the rules. There have been people who worked all weekend only to have their entry disqualified for "illegal" garnish. Find out when the turn-in times are and do a reverse timeline to plan your cooking. You may decide it's for the birds or you may love it, but if you don't try it once you might always regret it. Coulda, woulda, shoulda.......</p><p></p><p>The real secret to good bbq is just slow, steady cooking. If you can hold your temp steady for hour after hour, you can compete.</p></blockquote><p></p>
[QUOTE="MO_cows, post: 697738, member: 9169"] Here is the winning box. These are not the "prettiest" pieces they have ever turned in but the taste must have been there. They use thighs for consistency, there is too much variation when you do a whole bird. There is a "roll" technique that gives them that shape; they hold it once cooked. [img]http://i698.photobucket.com/albums/vv350/bozleez/crosspoints_chicken.jpg[/img] Jo, I would encourage you to go for it and enter a local contest! Find out who the sanctioning body is and study up on the rules. There have been people who worked all weekend only to have their entry disqualified for "illegal" garnish. Find out when the turn-in times are and do a reverse timeline to plan your cooking. You may decide it's for the birds or you may love it, but if you don't try it once you might always regret it. Coulda, woulda, shoulda....... The real secret to good bbq is just slow, steady cooking. If you can hold your temp steady for hour after hour, you can compete. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
BBQ team
Top