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Old 03-30-2008, 07:55 AM   #1
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Practice Chicken

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:

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Old 03-30-2008, 08:06 AM   #2
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That looks awesome Dude !
I want chickenz!
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Old 03-30-2008, 08:18 AM   #3
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great pics, how'd you do the chicken?
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Old 03-30-2008, 08:18 AM   #4
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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
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Old 03-30-2008, 08:29 AM   #5
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Quote:
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.

Quote:
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.
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Old 03-30-2008, 08:40 AM   #6
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I know another sauce that has nice color and tastes great on chix.

Al
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Old 03-30-2008, 08:46 AM   #7
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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!
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Old 03-30-2008, 09:20 AM   #8
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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.
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Old 03-30-2008, 09:27 AM   #9
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Nice looking birds.
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Old 03-30-2008, 09:55 AM   #10
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Quote:
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.
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