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BTW, the competitions really are kinda silly. As you've experienced and heard many times, some of the best food you've ever turned in scores terribly. I have won some chicken awards lately, and turned in what my team thought was the best chicken yet down at Laurie a few weeks ago. It got damn near last. Judges often dont have a clue. I agree, you cook what you, the family, and friends like. As long as people keep saying "this is the best" about my food, I'm not gonna change it. Judges? Pfft. Here is the way I did the chicken at Laurie.
1. Take chicken thighs and remove skin (dont tear it, you will replace it later)
2. Debone the thighs and shape them into roughly a rectangle
3. "tri fold" them so they make a little square, and liberally rub them
4. scrape the fat off the inside of the skin, then replace the skin on the chicken and fold it under the chicken to make perfect little boneless chicken squares. Put rub on the skin
5. smoke the chicken for about 2 hours
6. dunk the chicken in sauce, then place on a weber kettle. turn very often, and keep resaucing until you have a nicely carmelized crust of sauce on you chicken.
These are really good this way, ableit a ton of work. At home, I dont do the skin and debone thing.
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