New To Comp
Got a question, I cooked my first sanctioned KCBS contest the first weekend in October and I was wondering what is is that the judges are looking for in chicken? I turned in thighs and placed in upper 40's out of 62 teams. I want to do better than that of course. As far as prep we pulled part of the skin back and seasoned the meat and then pulled the skin back over the meat and seasoned the skin. The skin was not very crispy. I will try to get a pic of the chicken up. Any suggestions would be greatly appreciated.