Comp chicken skin, crispy or soft?
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RWBTEX
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Comp chicken skin, crispy or soft?
Just curious, what do you guys prefer or see winning at competitions?, crispy outside skin or soft skin that cuts easy with that plastic knife?
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on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
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Pony Express
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Re: Comp chicken skin, crispy or soft?
absolutly MUST be CRISPY
Charmglo gasser,
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FR8 Train
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Re: Comp chicken skin, crispy or soft?
We turn in chicken with soft skin that is easy to bite and cut through and win and place pretty regularly, but I'm sure you can do it either way. I may give the crispy a try and see how that changes things.
"Sic 'em Bears"
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