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Getting crisp chicken skin to stay crisp all the way to the judges table is a nearly impossible task due to the steaming effects of hot chicken in the styrofoam boxes. I would hate to see the ideal of crispy skin fall by the wayside in bbq comps, but I think that is close to where we are at the moment.
I have thought about ventilating the turn-in box to allow steam to escape, but I am pretty sure we would be dq-d for marking the box. If there were a practical way to offer teams the option of ventilated boxes for chicken, I would be in favor of it. I suspect they do not exist commercially, but it would be a nice option.
Brett