Entering another BBQ competition. For chicken, I've always cooked whole chickens, then cut them for judging. I've gotten good marks for moistness and flavor, but I always get killed on presentation. A friend recommended entering only thighs for the judging. He said this is what's done in most professional competitions.
I'm willing to give it a try, but BONE-IN or BONELESS?
I'm willing to give it a try, but BONE-IN or BONELESS?