So, I've seen a lot of posts about 1st competitions and didn't see anyone asking this question. If I've missed it, I apologize.
So a co-worker and myself are going to do a BBQ competition in a few weeks. We're going to try our hand in the backyard division. Our meats are chicken and ribs. I'm confident with ribs and have been doing some testing. My teammate has been working on perfecting his chicken.
My main question is, how much chicken & ribs do competitors usually cook in order to get those perfect ribs/thighs for the turn in box?
Any other good advice/tips/tricks that anyone is willing to share would be welcomed.
Thanks in advance!
So a co-worker and myself are going to do a BBQ competition in a few weeks. We're going to try our hand in the backyard division. Our meats are chicken and ribs. I'm confident with ribs and have been doing some testing. My teammate has been working on perfecting his chicken.
My main question is, how much chicken & ribs do competitors usually cook in order to get those perfect ribs/thighs for the turn in box?
Any other good advice/tips/tricks that anyone is willing to share would be welcomed.
Thanks in advance!
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