Folks- Huskee here, hijacking scorched_porch's thread.
Let's make this a "show us your turn-in boxes" thread.
Post pictures, if you'd like, of competition-style turn-in boxes, whether you're at an actual competition or just practicing, and the community can have a peek and offer constructive criticism!
Let's have fun with this!
[Back to scorched_porch's original post:]
Well, if competition chicken doesn't haunt your dreams, I don't know what does. This is TOUGH. This weekend I bench marked my first test box. I had fun doing it, and I can see where I need to tighten a lot of screws to get this thing down. I bought some large boxes to practice with. I picked 6 of my best thighs out of 10. Bite through skin? Not yet. I'm experimenting with temps - I did this at 275. Flavor good, well balanced. Presentation - the parsley got a little unruly on me, but I suppose I'd clean it up better before turning it in. What do you competition veterans think?
Let's make this a "show us your turn-in boxes" thread.
Post pictures, if you'd like, of competition-style turn-in boxes, whether you're at an actual competition or just practicing, and the community can have a peek and offer constructive criticism!
Let's have fun with this!
[Back to scorched_porch's original post:]
Well, if competition chicken doesn't haunt your dreams, I don't know what does. This is TOUGH. This weekend I bench marked my first test box. I had fun doing it, and I can see where I need to tighten a lot of screws to get this thing down. I bought some large boxes to practice with. I picked 6 of my best thighs out of 10. Bite through skin? Not yet. I'm experimenting with temps - I did this at 275. Flavor good, well balanced. Presentation - the parsley got a little unruly on me, but I suppose I'd clean it up better before turning it in. What do you competition veterans think?
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