I have competed with all three. The judges still seem to go with thighs, but I switched to legs last year. They are a lot easier to prep. I also tried wings and displayed them in a star pattern. The key is to remove one of the bones in the flats, and a butter bath is the chickens best...
Thanks Jon. Good to hear from you. Things have come a long ways since we first met at the Midwest Get Together! Tell Bruce and the gang we need to get that back on track!
I divided the grill into two zones and cooked the steaks directly over the coals for about four minutes per side and then transferred them over to the other side until they reached a temp of about 135°.
No, I’m a competition barbecue team. Weber supplied the grills and I donated my time to cook. The trailer can be rented. There were 3 of us so we each managed our own grill.
No, they are still hot. I wear cotton glove liners under the disposable nitrile gloves to handle them. I slice them meat side down so I can see the bones better and make straight cuts. I dip them in a heated sauce that has been thinned out so they have more of a shine and no brush marks. I...
Thanks Mark. I do use 2 racks to build the box, so I run that risk like you mentioned. I cook 4 and choose the 2 that I feel to be similar. This time it didn't turn out as well as expected. :)
Thanks for your input.
I cooked 4 racks all from Wichita Packing in Chicago. I tasted all 4 and chose the best 2 for tenderness. The back row is all from one rack and front row is from the other. They are the 4 center bones next to each other from each rack. The temps when I pulled them were...