Practice Chicken

[Larry Wolfe]

I did a practice competition chicken cook yesterday. The chicken thighs turned out fantastic, however I would have liked a little more color!

BTW, check out the bite threw skin in the last pic!!!:Bow:

[ScottyDaQ]

That looks awesome Dude !
I want chickenz!

[Captain Morgan]

great pics, how'd you do the chicken?

[Uncle Al]

Larry,

What kind of wood do you use for chicken? I like the deep color that cherry gives to poultry. Give it a shot.

Al

[Larry Wolfe]

Originally Posted by Captain Morgan

great pics, how'd you do the chicken?

Cooked at 250* for 3 hours, sauced during the last 30 minutes.

Originally Posted by Uncle Al

Larry,

What kind of wood do you use for chicken? I like the deep color that cherry gives to poultry. Give it a shot.

Al

Al I use hickory 95% of the time, I just love the flavor it gives and normally it gives me the color I want. But I know what I did that caused the lack of color and will correct it next cook.

I use fruit woods periodically and agree, cherry gives a nice deep color. But had I not made an error in what I did, our "Szecret Szauce" is very red, but it didn't stick this time and mainly rolled off.

[Uncle Al]

I know another sauce that has nice color and tastes great on chix.

Al

[Greg Rempe]

Larry, why do you have the toothpicks in there? I'm sure I missed that in a previous post...I am doing thighs today and will try it out if it will give me better results!

[big dude]

I'm not a competitor so can't appreciate how that chicken is anything but awesome looking. I can only imagine how good it was. I still just dream about making chicken that good. Need an emoticon for envious.

[BlazerQue]

Nice looking birds.

[Larry Wolfe]

Originally Posted by Greg Rempe

Larry, why do you have the toothpicks in there? I'm sure I missed that in a previous post...I am doing thighs today and will try it out if it will give me better results!

Greg, it's for presentation purposes only. I trimmed any excess fat and skin from each thigh and used to toothpicks to hold the skin on during the cooking. You know how skin normally shrinks and exposes the meat? Well this prevents that.