check this chicken for me

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Texan79423
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check this chicken for me

Postby Texan79423 » Wed Sep 03, 2014 4:25 pm

OK I have a recipe that 15 years ago won me several walks. Would/could a sweet/spicy red colored chicken get a walk today?

It is smoked on a comp trailer offset with hickory at 275 for hour then on charcoal pit for 30 minutes at @300 to finish and glaze. It is smoke flavored and sweet with a mild back heat from the rub on the chicken but not in the glaze.

Guys Don't be afraid [/color]to be honest in your opinion as It could help me in the long run.
Texan79423
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Re: check this chicken for me with pic

Postby Texan79423 » Wed Sep 03, 2014 4:42 pm

OK, OK I'm not as bright as some, so
Windows Vista IMHO ...sucks
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Re: check this chicken for me

Postby Big Ed » Wed Sep 03, 2014 7:31 pm

That chicken has a nice color and if it is juicy and has flavor to the bone, you'll likely get a call!!!
Can't Beat A Drum!!!

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Re: check this chicken for me

Postby BigDave » Thu Sep 04, 2014 9:16 am

If it were a 1/2 yardbird I would say it might do well in Texas. If only thighs, need KCBS santioned event where you can turn in pieces. :dont: :D
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Re: check this chicken for me

Postby Okie Sawbones » Thu Sep 04, 2014 10:21 am

Still learning the differences in the PNWBA, KCBS vs. Texas. So you have to turn in 1/2 chicken in Texas, without sectioning? :dont:

BTW, that chicken looks great. That is how it is presented here in WA.
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Re: check this chicken for me

Postby Okie Sawbones » Thu Sep 04, 2014 10:26 am

I just answered my own question. I read the IBCA rules - duh. :laughing7:
KCBS - CBJ
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Texan79423
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Re: check this chicken for me

Postby Texan79423 » Thu Sep 04, 2014 1:23 pm

So, It seems that the sweet sticky glaze is still popular. Yes in Texas we do cook 1/2 chickens. These were just for me and practice. I have another glaze that is more brown in color that is more like BBQ more spicy than sweet.

I really like it better but never go a call. Thanks and be safe guys.

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