I've been searching for good chicken thigh recipes and techniques and have come up with some ideas. It seems to me that we need to learn how to glaze our entries base upon looking at contest pictures on the Internet. One idea is to cut your standard sauce with honey and brush it on.
As far chicken thigh recipes, I have found a recipe I will try out this weekend for our K-State tailgate. Google "Jumpin' Jim's Chicken Thighs". Looks like a good place to start.
I'm also adding a link to the Weber Bullet discussion forum that has a vast encyclopedia barbeque knowledge.
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Great idea to visit the virtual weber bullet site. There is a competition section and you can post there too. Check out the Minion Method for a heat source.
Jumpin' Jim's sounds good to me. For presentation, I heard that we should always offer 7 samples so that the judges have a choice and the last one doesn't feel slighted.
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