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What do you guys think? any suggestions on what needs changing? do we even have competitions for whole chicken? all suggestions are welcome Smile
No competitions for whole chicken... but IBCA contests do half chicken for their turn in's, up to 50 teams, over 50 teams it's 2 half chickens in the box, (pick smaller chickens or you will struggle).

Your chicken looks a little dark of skin, but the meat looks juicy enough! Wink
Thank you..and the meat was very juicy! the rub i used wasnt a very dark rub so i dont know what caused that. Cook temp too high? it was cooked at average 245
At first I thought it was frog jumping into Nachos. Now that I've looked at it closer it looks delicious.
What ingredients were in the rub.

Paprika, chili powder, red pepper flakes, saffron, sumac, red sea salt, annato seeds, tomato powder, can all add color to the meat when part of a rub.

As can sugars, if they are hot enough to caramelize, white sugar caramelizes first, then brown sugars, then turbinado sugar.
hmmm...maybe i used too much chili powder. thanks for the advice!!
(10-14-2013 02:58 PM)GOATTER Wrote: [ -> ]At first I thought it was frog jumping into Nachos. Now that I've looked at it closer it looks delicious.

lol i keep hearing that! i guess it wasnt the best way to display the product haha
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