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chef choice

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    chef choice

    I've never competed in chef's choice. Got one coming up in 3 weeks. Any recommendations or ideas on what to make would be greatly appreciated. Thanks, Dave

    #2
    I am missing something what is the chef's choice?

    Comment


    • ravindave
      ravindave commented
      Editing a comment
      In 1-day comps it's just chicken and ribs with a chef's choice. Just a cook-off really, not full sanctioned 4 meat 2-day affair.

    #3
    It is apparently a competition where the "chef" can cook anything he wants. Without more detail, a recommendation is difficult i.e. is it also a BBQ competition? Some of these comps have two BBQ meats then a chefs choice. Where the contest is being held can be a factor as does other variables.

    Can you provide more info @ravindave?

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    • ravindave
      ravindave commented
      Editing a comment
      yes it was chicken and ribs with chef's choice. I have another coming up in a month. Last time I made garlic soy ginger shrimp. Slightly undercooked and didn't score well.

    • Guy
      Guy commented
      Editing a comment
      ravindave I am in Florida and cook lots of shrimp. Most folks overcook it so I would not be discouraged if I were you. There is a real fine line between done and under cook/over cook. To me a properly cooked shrimp taste like our Florida lobster.

    #4
    We usually do a marinated chicken breast, stuffed and wrapped in bacon.

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    • ravindave
      ravindave commented
      Editing a comment
      That looks good but I am trying to avoid duplicating chicken and pork. Thanks.

    #5
    Yum! I do different things. This weekend, I'm frying catfish at the Tupelo contest.

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      #6
      Thanks for the help. Now I know I will not make shrimp again, or probably seafood in general. Although I may consider a jerk mahi mahi with glaze. Leaning toward mini portobella chili burger with smoked cheese.

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        #7
        That some wild stuff. Bust out a stuffed pork stomach aka chaudin.

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          #8
          My old 3 burner Weber finally gave out, can repair it no more. I'm considering replacing it with either a Weber Spirit 310 or a Broil King Baron 440, both natural gas. About the same price but different in some ways. Wondering if anyone has any durability or support problems with the Broil King over the long term... Or any other comments regarding a good reliable backyard gas grill. I've been faithful to Weber but interested in the 440. Any advice would be appreciated.

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