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SirPorkaLot
04-04-2011, 10:42 AM
That's right, everyone's favorite category. :doh:

Today is practice day for Chicken. So time to do some shiggin....

Between muffin pans, Parkay, oddly round lumps of poultry, to bite-through skin and dealing with judges eating cold chicken (by the time they get their paws on it)

What are you doing different today than yesterday?

I continue to use bone-in thighs, and attempt to scrape skin to remove fat in hopes of achieving the right texture. Of course, that at times causes more problems due to skin wanting to come off of thigh.

I have cooked them low & slow to render fat instead of scraping, and went to high heat on kettle to finish, and have had my best showing in this fashion, but it is not consistent.

All struggles common to each of us I'm sure. I'm not asking for your competition secrets (unless you just feel forced to share), but more along the lines of just wanting to get a feel for the technique du-jour ...call it online shiggin if you will.
:cool:

paydabill
04-04-2011, 10:58 AM
I do cook thighs - but do not use any of these methods above.

JD McGee
04-04-2011, 11:33 AM
Yup...what paydabill said...

sitnfat
04-04-2011, 03:23 PM
KFC isn't on the poll :rolleyes:

Bbq Bubba
04-04-2011, 04:09 PM
Microwave option?

Big Sticky
04-04-2011, 04:42 PM
Not much shiggin so far!

G$
04-04-2011, 05:30 PM
Shocked half ythe people claim to use Parkay bath.

Either this is far more prevelant for chicken than I thought (possible) or there is intentinal subterfuge.

Southern Home Boy
04-04-2011, 05:45 PM
http://i895.photobucket.com/albums/ac160/southernhomeboy/Wing-o-lator1.jpg
http://i895.photobucket.com/albums/ac160/southernhomeboy/Wing-o-lator.jpg

Still working on the timing just a bit, but these are REALLY good....

smokeyw
04-04-2011, 05:59 PM
Correct me if I am wrong but I believe Myron uses a Parkay muffin pan system, kind of a combination.

fishinchef
04-04-2011, 06:43 PM
I cook mine on high heat start to finish, I have walked every time with this method so far.

Smokin' Bad Habit
04-04-2011, 07:28 PM
high heat grill here, just working on the flavor profile, bite thru skin is some what easy for me to achieve , just lots and lots of scraping and triming...

rxcellentq
04-04-2011, 08:15 PM
dont know what the heck I'm doing. Scraped our old technique on the road to a comp two weeks ago pruduced first OK chicken yet. Everything else has been a disgrace.

Smokin Mike
04-05-2011, 12:16 AM
My chicken sucks, 10th place (out of 14) is my best!

I'm all ears on this poll.

CBQ
04-05-2011, 12:55 AM
Correct me if I am wrong but I believe Myron uses a Parkay muffin pan system, kind of a combination.

He isn't using Parkay in his muffin pan chicken.