Dave from Denver
TVWBB Wizard
Hi Donna,
Was wondering what you could say, generally, about what's working in chicken these days from your experience.
Have you seen any teams with "grilled" style skin (i.e., crispy) be successful? In your experience are judges getting tired of the "perfect chicken satchel" boneless presentation yet?
Is sweet plus a touch of heat still the wheelhouse flavor profile? Have you seen any teams be successful with a nonconventional presentation (boneless skinless breasts, cornell chicken, or others?). As recently as 2012 it was very trendy to use Blues Hog or Head Country sauce on chicken turn ins, have you seen that continue until 2014?
I know this might be different between KCBS and California BBQA competing but I'd like to hear about any general movements you've seen between judging and competing.
Thanks!
Dave
Was wondering what you could say, generally, about what's working in chicken these days from your experience.
Have you seen any teams with "grilled" style skin (i.e., crispy) be successful? In your experience are judges getting tired of the "perfect chicken satchel" boneless presentation yet?
Is sweet plus a touch of heat still the wheelhouse flavor profile? Have you seen any teams be successful with a nonconventional presentation (boneless skinless breasts, cornell chicken, or others?). As recently as 2012 it was very trendy to use Blues Hog or Head Country sauce on chicken turn ins, have you seen that continue until 2014?
I know this might be different between KCBS and California BBQA competing but I'd like to hear about any general movements you've seen between judging and competing.
Thanks!
Dave