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In Reply to: Re: chicken- skin, no skin posted by John in RVA on October 16, 2011 at 11:51:22:
As a judge, I'd say I'm seeing more chicken without skin but its still a small minority of the entries. The basic thigh with the skin scr-aped and/or buttered to induce tenderness is still the norm.
In the chicken category, the most common error I see doesn't have anything to do with the skin, it is over-saucing. Way too much chicken gets turned in with so much sauce that it is all you can taste.
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