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.
Most poultry has the tendency to 1.) dry out easily, and 2.) take on a "smoky" flavor that an be too strong if you are using heavy smoke. The best way to prevent this is to baste your chicken frequently ... but not too often ... as it will allow the heat to escape and delay the entire cooking process.
In a plastic or glass bowl, mix the following ingredients:
2 sticks of butter
1/3rd cup of lemon juice
Zest from one lemon
2 cloves of fresh grated garlic
2 Tbs of parsley
1 tsp of dried dill
2 tsp of fresh ground black pepper
1 tsp salt
1/8th tsp cayenne (optional)
Melt butter in pan. Then add the other ingredients and simmer for 20 minutes. Baste the chicken before placing it on the cooker. Baste every 30 minutes for the first 1/2 of the cooking time and then every 15 minutes thereafter.
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