Comp prep

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

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Re: Comp prep

Postby GRailsback » Sun Oct 23, 2022 7:08 pm

Pretty
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Re: Comp prep

Postby GRailsback » Sun Oct 23, 2022 7:18 pm

I see you added butter to your pan of chickens like the turkey breast you do. And that I do.
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Re: Comp prep

Postby TX1911 » Sun Oct 23, 2022 7:26 pm

GRailsback wrote:I see you added butter to your pan of chickens like the turkey breast you do. And that I do.

I did. Not as much as I do with the turkey, but just a little to maybe add something.
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Re: Comp prep

Postby OldUsedParts » Mon Oct 24, 2022 6:08 am

Yes Yes and Yum Yum :tup: :chef: :cheers: :salut: :texas:
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Re: Comp prep

Postby k.a.m. » Mon Oct 24, 2022 7:08 am

Good looking bird for sure!!! :cheers: :cheers: :cheers:
While you are tweaking try running the yard bird through a spice grinder for better adhesion.
Always remember slow and steady wins the race.



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Re: Comp prep

Postby Sailor Kenshin » Mon Oct 24, 2022 7:45 am

Impressive. If it tasted hakf as good as it looked you have a winner.

(Just a cautionary note here…the sickest I ever got from likker was that stuff with fruit in the bottle…) :whiteflag:
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Re: Comp prep

Postby spacetrucker » Tue Oct 25, 2022 9:03 am

nice looking prep and finish!! :chef: :cheers: :salut:
I am a fan of clucker dust as a base...
one can even make a vinegar and oil baste and add the seasoning in the baste as well especially after placing seasoning under the skin then reattaching to the meat! :rose:
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