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View Full Version : I was an idiot this weekend....!


jbrink01
09-04-2011, 07:03 AM
This has been a year of recipe adjustment, some minor, some major. Pork and Brisket are safe from changes for the rest of the year, Ribs have earned at least 2 more contests with no adjustments but chicken is driving me nuts!

I changed chicken after my first outing (almost DAL) this year and got 2nd. That process (a very simple one) was good for a call for 7 or 8 outings. For no apparent reason and with 0 changes, it has fallen flat. SO, I decided to try something kinda radical this weekend. WRONG answer. Back to hot and fast thighs, but contemplating a rub change...:crazy::crazy::mad2::mad2::pray::pray:

bbq.tom
09-04-2011, 08:00 AM
I don't know what you are doing or how you are doing it, but I've got to tell you that it has been several contests since I've had any killer chicken to judge! Seems that chicken is getting more difficult to get "excellent" lately. The thighs I judged yesterday in Myrtle Beach - 3 out of 6 had great bite-through and were tender, but the flavor profiles were not good. Either too much chili powder taste or too fruity. It can be frustrating to us judges too when nothing stands out as "excellent".

GOOD LUCK!!!

sitnfat
09-04-2011, 08:04 AM
I don't change anything because of one contest. Especially if it has been doing well. Not sure about the region you cook in but I have noticed depending on the area the judges prefer different tastes and tenderness on certain meats. In the future I will adjust for those areas.

bbq.tom
09-04-2011, 08:12 AM
Not sure about the region you cook in but I have noticed depending on the area the judges prefer different tastes and tenderness on certain meats. In the future I will adjust for those areas.

Just curious, can you be a bit more specific on the areas that judges look for different tastes and tenderness? I'm in the southeast (VA/NC/SC/TN) and know what I look for (and basically the other judges at table with me), but what other areas are looking for something different and how?

jbrink01
09-04-2011, 08:21 AM
To clarify my process a bit. I don't poach in butter as I think it washes out flavor. I cook thighs in about 30 minutes. My skin is generally perfect bite through. I use a very common rub + a hint of heat, and a sauce that contains at least 50% Blues Hot (no fruity additions). My chicken has placed something along the lines of the following this year;
60, 4, 2, 5, 4, 9, 8, 13, 28, 14, 30.
I changed to my current method after the 60. The 13, 28 and 14 is what bothers me. This last 30 was my own fark-up.

jbrink01
09-04-2011, 08:22 AM
Just curious, can you be a bit more specific on the areas that judges look for different tastes and tenderness? I'm in the southeast (VA/NC/SC/TN) and know what I look for (and basically the other judges at table with me), but what other areas are looking for something different and how?

Appearance is great. Taste / Tenderness is where i've slipped.

bbq.tom
09-04-2011, 08:29 AM
My chicken has placed something along the lines of the following this year;
60, 4, 2, 5, 4, 9, 8, 13, 28, 14, 30.
I changed to my current method after the 60. The 13, 28 and 14 is what bothers me. This last 30 was my own fark-up.

Were all of these contests in the same general area, or have you traveled around where you got inconsistent scores? How about the competition level in the different comps? Were "big-guns" at some and not others? Were all of these judged with experienced CBJ judges or did some use "locals"? Just trying to help figure out the variations in your scores. If the product stays the same, then there has to be another variable in there to throw the scores off.

jbrink01
09-04-2011, 08:43 AM
Geographically It's a mix of Missouri, Illinois and Oklahoma. Judges have been at or near 100% CBJ. The heavy hitters have been at nearly all of these.

Ron_L
09-04-2011, 08:49 AM
I hear ya, Jeff... We went through a similar thing. I made a change late last summer and we started getting calls So, I started out this season with the same recipe. Nothing. I made another change and we started getting calls again including our first ever first place chicken call. Then, for the last three or four comps, no calls again. Yeah, chicken can vary from week to week, but not that much. I'm going to try a couple of things tomorrow to see what I want to try for the rest of this season.

I'll trade coffee for a proven chicken method! :becky:

bbq.tom
09-04-2011, 08:51 AM
Geographically It's a mix of Missouri, Illinois and Oklahoma. Judges have been at or near 100% CBJ. The heavy hitters have been at nearly all of these.

Okay then - so much for my ideas. Maybe go back to what you were doing when you walked for flavor, and concentrate on the tenderness aspect.

Just a thought.

boogiesnap
09-04-2011, 08:55 AM
it would seem there are very few proven chicken methods.

it appears to have the widest swing from hitting or not.

i feel like it is the most "depends on the table you get" category even if it is good.

the other categories seem to me to be to be more; if they're good products, the scores will reflect it.

jbrink01
09-04-2011, 09:06 AM
Well, much like Ron L., I've got a couple ideas and 10 days to get my act together. Using my early year run as a baseline, I'll start tweaking a bit and see what happens.

FltEng
09-04-2011, 09:33 AM
Just a question did you change your brand/supplier of chicken or type such as free range?

jbrink01
09-04-2011, 09:36 AM
Just a question did you change your brand/supplier of chicken or type such as free range?

I have not.

Brewer
09-04-2011, 11:02 AM
Could it be the Blues Hog? I was using a sauce cut with Blues Hog and was hitting bottom third in chicken. I changed to a more "traditional" sauce and took sixth last comp. I've heard a few judges say that they're getting "tired of Blues Hog on chicken turn-ins" and since it has a distinctive taste it's easy to mark down. Just a thought....

boogiesnap
09-04-2011, 11:21 AM
IMHO, if you can actually TASTE BH, one is using too much sauce.

but what do i know? nufin' that's what.

Mooner
09-04-2011, 03:21 PM
At the contest in cape Girardeau last weekend 1st place chicken were actually wings done by Redneck Grillers.

I didn't taste them but I heard 2 judges say they were awesome. Anyone ever tried wings / drummets and had any success?

boogiesnap
09-04-2011, 06:05 PM
these took 10th. you won't be seeing them again. except in Q-talk.

57254

Ron_L
09-04-2011, 06:51 PM
Why not?

jbrink01
09-04-2011, 07:30 PM
I know a KC area team that does well with them and they look good in the box. I'm sure fond of my thighs, but those look really easy to trim...;-).

boogiesnap
09-04-2011, 07:33 PM
cuz these took 5th. :becky:

57255

Ron_L
09-04-2011, 07:36 PM
cuz these took 5th. :becky:


Well that explains it. Nice box. Can i have your wings? 10th would have been good enough to make us GC in at least three competitions this year :rolleyes:

boogiesnap
09-04-2011, 07:41 PM
i know. i saw...:sad:

but these took 20 sumthin

57256

big brother smoke
09-05-2011, 10:47 AM
Could it be the Blues Hog? I was using a sauce cut with Blues Hog and was hitting bottom third in chicken. I changed to a more "traditional" sauce and took sixth last comp. I've heard a few judges say that they're getting "tired of Blues Hog on chicken turn-ins" and since it has a distinctive taste it's easy to mark down. Just a thought....

I have been hearing that for a while now about the BH and judges. I guess the question is how many judges feel that way. So, if you take a comp with 100 judges for chits and giggles and 94 love BH and 6 hate it and are vocal about it. Welp, you get my point.

Finally we all know:

http://i54.photobucket.com/albums/g93/bigbrothersmoke/OliviaDuval-DevilChicken.jpg