After competing in my first KCBS competition last weekend and getting my "butt" handed to me, I have come to realize that many areas of my BBQ are in need of improvement. Back in April, on my blog (www.BBQ.Glen-Ellyn.com) I had tried a method hoping to achieve uniform pieces of chicken with bite through skin. This method came courtesy of the Pickled Pig. Although another member of my team was responsible for turning in chicken at the competition, I am now on a mission to master this category and it's not as easy as one would think. Using what I learned from the first time I tried the Pickled Pig method, I re-tried it again today with better success.