British BBQ Society Forums

Smokin' again today - practicing our ribs and chicken as we did quite bad in those categories!

I am calling it competition practice to remind Lee that I still wanna do July Wonder how many times I am going to be able to go on about it before he cracks and says yes to coming

We have just under a month I believe to submit our form to Toby - if I go quiet it's because he is sick of me nagging him and he has tested the capacity of the pro-q with his wife chopped into body parts (wonder what Human Shoulder, not butt, tastes like lol)

You actually did really well! We need to get practising ribs and chicken aswell. Just a thought why doesn't Lee book a hotel for Sat night and come to you Sunday morning to help out.

Haha Lee liked the idea of that one

http://www.facebook.com/media/set/?set= ... 4256819991

Check out the link to see the pictures

We were disappointed again with the ribs, flavour is good but too dry again, chicken was good although we like crispy skin so that was removed as a bit too flabby and we tried pork belly - yummie that was so moist and scrummy

Must definately work harder on our ribs

Apparently human flesh tastes like pork...so shoulder should be quite good!

I'll get me coat!!!

ever try spatch-cock chicken or frying it in the chip pan just to crisp up the skin?.....don't know if the rules allow for this but its just a thought

Vic. wrote:ever try spatch-cock chicken or frying it in the chip pan just to crisp up the skin?.....don't know if the rules allow for this but its just a thought

On the Spatch cock front, there is no reason that you couldn't do it that way. I think it would need to be broken down into six equal portions for the judges.

On the Frying front, I can't see any reason why it couldn't be done. A good old chip man on a charcoal grill could potentially get the fat to the desired temp. I would have thought that it would need some time in smoke to get that BBQ taste and then a flash in the chip pan.

Aye, it needs time in the smoker first. I deep fried my duck for 3 mins after smoking to get the skin crispy.......for the love of God I can't get crispy skin in the smoker, it's hard to do right

Aye, but its hard to estimate when to raise the temps, while still having the inner moist and cooked.

Yeeeee-Haaaaa, go on Doc

DrSweetsmoke wrote:Nahhh chicken is easy. I'll PM you later.

Can you include me in on your pm please