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View Full Version : Small Leg Quarters for turn in???


Q-Dat
06-01-2011, 12:46 PM
I've been thinking about this for a while. Suppose I got three very young chickens(I can get 2lb dressed birds)

And I cut the leg quarters and cooked them. I should be able to fit six in the box easily. They should also be pretty symetrical due to the fact that they will come from only three birds. This should make for a really nice presentation. Plus I think that leg quarters cook up juicier than thighs or drums alone.

Anybody think the judges would freak? I cant see why they would. Its the two most common chicken turn ins just together.

4 smokin butts
06-01-2011, 12:51 PM
we did this once only seperated them,turned in 6 legs,6 thighs,did extremely well

AZScott
06-01-2011, 01:49 PM
Give it a go. We did this with cornish game hens one time.

jrbBBQ
06-01-2011, 02:09 PM
Like this? I've done it a couple time, the scores were pretty inconsistant. Appearance with this one was 8,9,8,7,7,9 http://i1231.photobucket.com/albums/ee510/jrbBBQ/113.jpg

RangerJ
06-01-2011, 02:35 PM
My half chickens do better than my thighs, my wife keeps trying to convince me to go all "Pablo Diablo" and figure out a way to slice the breast and insert the leg, thigh and wing into something symmetrical.

I've done it for "anything but" with a different chicken recipe and it has won / worked, but I'm a bit leery about trying it for a turn in.

Carnivorous Endeavors BBQ
06-01-2011, 02:43 PM
I'd go with the cornish game hens if you are gonna try that....but would definitely watch that the white meat doesn't dry out.

ssbbqguy
06-01-2011, 02:43 PM
I like your leg box. Looks lots better than the last one I turned in, which didn't fare well. At least the pieces look like they came from a real animal, not like marshmallow puffs w/ sauce. On your grill marks, I would like to see some color, meaning more flavor.Also figure a way to get seasoning left in glaze to be more even. As long as the taste and texture was killer, I'd be temtped to try those again.Steve.

gmholler
06-01-2011, 03:05 PM
I judged a box like you're describing this past weekend in Baton Rouge. I liked the ease that it came out of the box with when I took a piece, and there wasn't all that much sauce on it, so it wasn't messy, but apparently I took a bite in just the wrong place. I was shooting for the top of the leg, right next to where it joins the thigh. I bit into it, and all this juice squirted out, all over one leg of my shorts! Needless to say, I didn't exactly keep my composure and a straight face as that hot liquid hit my skin! The judges around me got a good laugh, tho...

Lynn H.

Just Pulin' Pork
06-01-2011, 03:29 PM
I judged a box like you're describing this past weekend in Baton Rouge. I liked the ease that it came out of the box with when I took a piece, and there wasn't all that much sauce on it, so it wasn't messy, but apparently I took a bite in just the wrong place. I was shooting for the top of the leg, right next to where it joins the thigh. I bit into it, and all this juice squirted out, all over one leg of my shorts! Needless to say, I didn't exactly keep my composure and a straight face as that hot liquid hit my skin! The judges around me got a good laugh, tho...

Lynn H.

Please do not tell me you judged down on that did you?

jrbBBQ
06-01-2011, 03:34 PM
I like your leg box. Looks lots better than the last one I turned in, which didn't fare well. At least the pieces look like they came from a real animal, not like marshmallow puffs w/ sauce. On your grill marks, I would like to see some color, meaning more flavor.Also figure a way to get seasoning left in glaze to be more even. As long as the taste and texture was killer, I'd be temtped to try those again.Steve.
Thanks, I'm not trying to hijack Q-dat's thread, I was just giving him an example of what I've tried and the kinda of apperance scores it recieved. I appreciate the commoents though! There are so many ways to bulid a chicken box with different kinds of meat and combinations. I'm struggling with it, but I've only done 3 competitions. I'm thinking I'm gonna need to take a competition class at the end of the year.

QansasjayhawQ
06-01-2011, 03:35 PM
I think that makes for a nice presentation. Assuming your taste and tenderness are excellent, the appearance score would not suffer, in my opinion.

However, heed the advise above regarding your grill marks, etc.

But yeah - I think it would fly very nicely with the judges.

Q-Dat
06-01-2011, 03:45 PM
Thanks, I'm not trying to hijack Q-dat's thread, I was just giving him an example of what I've tried and the kinda of apperance scores it recieved. I appreciate the commoents though! There are so many ways to bulid a chicken box with different kinds of meat and combinations. I'm struggling with it, but I've only done 3 competitions. I'm thinking I'm gonna need to take a competition class at the end of the year.


Those look really good to me. I doubt that your inconsistent scores had anything to do with them being leg quarters and not thighs alone. Probably some color preferences between judges on the sauce, and the skin.

Were those cornish or just small chickens?

RangerJ
06-01-2011, 05:07 PM
What are these "grill marks" I hear bantered about? I've seen very few pics of the "perfect bite through skin" that has a grill mark.

I see a geometrically un-natural shape, typcially with a slathered in honey golden brown hue. But these "beautiful" boxes typcially don't have a grill mark.

parrdist
06-01-2011, 06:09 PM
I like the look. How was the skin?

gmholler
06-01-2011, 06:13 PM
Please do not tell me you judged down on that did you?
Of course not. I picked the wrong area to take a bite from; that's *my* problem - the cooker couldn't have forseen that. Any "normal" person would've most likely tried the thigh, anyway...

Lynn H.

pahutchens
06-01-2011, 06:20 PM
While each box stands alone, I find natural looking meat to be a more appealing presentation.
when I've cooked just legs they look like the pants shrank, so I'd watch out for that

jrbBBQ
06-01-2011, 07:23 PM
Those were cornish game hens and the skin was bite through. I thought about the idea and executed it like I wanted. Like I said judging scores were all over the place at both comps I did it at, 19 out 33 at one and 20 out of 43 at the other.

ssbbqguy
06-01-2011, 07:54 PM
The grill marks or indentations are usually hidden That's the reason they are hard to see. But if they're visable, then they will look more inviting with darker color, indicating char or flavor. Actually we are now testing cast iron grates to see how much of a benefit it really is and worth the cost. Steve.

Smoke'n Ice
06-01-2011, 07:56 PM
Turned in this last weekend. The judges were a mix of experienced, new and basics in the am training. Got apperance scores of 8,9,8,8,8,953359

The box did close :shock:

Hub
06-02-2011, 07:32 AM
I like your creativity and know that experienced judges won't "freak". Give it a go!

One of the best chicken entries at a contest I judged recently was shreded thigh meat (pretty unusual). The cook took a lot of time to get uniform cuts and the flavor was tops and the arrangement neat. I'll never know, of course, but I hope he or she got a walk from it.

The good ol' standby -- thighs -- can be great, but the constant barrage of them can be boring.

Q-Dat
06-02-2011, 04:55 PM
Turned in this last weekend. The judges were a mix of experienced, new and basics in the am training. Got apperance scores of 8,9,8,8,8,953359

The box did close :shock:


dumb question, but were the two bigger ones intentional or was that making the best of what you had?

Smoke'n Ice
06-02-2011, 07:14 PM
6 best of the 12 cooked. Needed to have right and left to make the box symetrical. I'm considering doing it again this weekend.

AZScott
06-02-2011, 07:35 PM
http://i612.photobucket.com/albums/tt203/AZScott/Picture006.jpg

Did these a while back. I haven't done them since. 8 8 8 9 7 8

Smoke'n Ice
06-02-2011, 08:03 PM
Some notes to consider when turing in quarters:

The leg quarters have to be small so that six will fit. This really means that there is not that much meat and cooking times will change.

You can't scrap the skin.

You need left and right quarters.

You need a method to either tie the unit together or it will spread out and the presentation will have to be like AZScott.

With thighs, it's easy to cook eighteen and pick the best but, cooking quarters will increase the cost of the chicken turnin exponentially to have the same selection. (Hope the family likes chicken & Dumplings or make a great chicken salad. PM me for my recipe as I serve 10 to 12 pounds a day of the stuff)

:blah:

Not high jacking thread.

Q-Dat
06-02-2011, 10:18 PM
http://i612.photobucket.com/albums/tt203/AZScott/Picture006.jpg

Did these a while back. I haven't done them since. 8 8 8 9 7 8



Brother that box looks awesome!!!!

That is EXACTLY the presentation I had in mind!!!

boogiesnap
06-02-2011, 10:35 PM
yeah, thats prolly the most appealing, well presented bird box i've ever seen.

jrbBBQ
06-02-2011, 11:15 PM
http://i612.photobucket.com/albums/tt203/AZScott/Picture006.jpg

Did these a while back. I haven't done them since. 8 8 8 9 7 8
That is beautiful, I don't know why you recieved a 7 and at least another 9. The only thing I could think of is that maybe someone thought it may be over sauced, but that is pretty!

Gadragonfly
06-03-2011, 12:08 AM
http://i612.photobucket.com/albums/tt203/AZScott/Picture006.jpg

Did these a while back. I haven't done them since. 8 8 8 9 7 8

I would love to know why a judge would give this box a 7 in presentation. This is a time when a comment card regarding presentation would have been helpful.