So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
One of the many complaints we receive is that the chicken is too dry. Besides over cooking the tender white meat, many cook it too slow and often too hot. We usually cook around 300 to 350 degrees and baste the meat each 20 minutes. Here is a great baste for your chicken that will add some zip to the flavor which will not over power you.
1 cup butter
1/4 cup apple juice
3 garlic cloves - minced
2 Tbls parsley - fresh
2 tsp fresh ground black pepper
1 tsp salt
1/8 tsp cayanne pepper
First melt butter in skillet over medium heat - do not burn. Next add remaining ingredients. Simmer for 15-20 minutes and use warm. Do not use after meat is done and before serving to reduce contamination of the finished product
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