"Denny Wheeler" wrote
On Wed, 16 Jan 2008 08:05:11 -0800 (PST), Tutall
wrote:

That sucks. I guess we're lucky here in Cali that the primary Chicken
processor is Foster Farms and not whoever that humungous one is in
Arkansas.
http://www.fosterfarms.com/products/chicken/chicken.asp

Yeah, Foster's not bad at all. I'll buy their chicken, else I look
for the 'Grown in Washington' label.
(that humongous one you mean is --ick--Tyson)

Ick... Tyson....so true. You won't know ick till you drive through Arkansas
and get within, say, ten miles of one of their gigantic chicken farms. The
smell will peel the paint right off your car.

For some reason my grocer isn't carrying any Tyson chicken any more... oh
happy day. On the other hand I wish they could get over pricing chicken
wings in the same range as breasts. Last week they had Smart brand chicken
wings at $2.75 a pound! I love me some traditional style buffalo wings,
(will share my blue cheese dressing recipe if anyone wants it) but not at
that price for chicken pieces that are mostly bone and gristle. They are
also carrying the Foster Farms brand as their standard line..... much
better. All this talk of chicken.... now I'm hungry for wings. Guess I will
head for Sam's for the 10 pound 15 dollar frozen wings.

Barbecue content: The KCBS Kansas Speedway/Oklahoma Joe's BBQ Contest
features a people's choice (judging) wings contest. If you enter, they
provide the wings. Trouble is, they hand out wings about 4 hours before turn
in, and they are still pretty much frozen. Its fun just getting them thawed,
much less warmed up enough to get much flavor from a marinade, and still get
them cooked through. In typical inbred fashion, this open unsanctioned side
contest must still use KCBS turn in rules, therefore, no side sauces or
dips. Anything that even pools under the meat will DQ the entry. At
competition we cook on a Cookshack FE100 and Weber charcoal grills. (And a h
omemade WSM knock-off). So far our wings entries have sucked. Last year the
Cookshack decided to go tits up 40 minutes before turn in because it got too
hot, even though theoretically its supposed to be able to handle 375-400
degrees. (It won't. Above about 340, it shuts down. "Safety" switch. That's
on the newer improved version they replaced the first one with.) We had a
little table top grill started for finishing and had to suddenly dump it
into a Weber and add fuel, which of course was too hot, and needless to say
the result wasn't too hot. The year before that, we cooked them at a little
lower temp, but they never crisped up very well, even though they were
cooked through. Now we've got more theories than wings floating around the
team, and I would like to hear from completely outside sources. There are
time when democracy is not the best policy. Any ideas? (We cant use electric
cookers, except for temp control, and fuel feed, but no electric or
wood/electric heat sources.)

MartyB in KC