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"Bone to Bark" BBQ
06-11-2012, 07:34 PM
Is anyone having any luck scoring well with white meat? Pulled, chunks or what do you suggest for a try?

Red Valley BBQ
06-11-2012, 09:06 PM
I have had moderate success with sliced breast meat. But when they say breast meat is less forgiving than dark meat, they mean it. I always cooked thighs and breasts, but if the breasts didn't measure up, I didn't use them. They are hard to cook to perfection, but if you get them right the reward is worth it.

ammoore
06-11-2012, 09:45 PM
In my past 4 contests (three kcbs an one non-sanctioned) I have turned in a mixed box of breasts and thighs.
I have nailed two first place finishes. (The only two first places in chicken I have ever earned)
The other two finishes were middle of the pack but with scores in the 160's....not the best but not scores that killed me.
The arrangement I'm using is trimmed thighs down each side with breast slices in the middle. Usually I marinate/brine the breast in doctored up chicken broth. However as an experiment I used some "Oakridge BBQ Game Changer" brine in the last contest....it yielded one of the fist place finishes.

So...I would say yes, it can be done. But as Red Valley said, be prepared to use only the thighs if the breasts don't measure up.

Outnumbered
06-11-2012, 10:30 PM
I have had moderate success with sliced breast meat. But when they say breast meat is less forgiving than dark meat, they mean it. I always cooked thighs and breasts, but if the breasts didn't measure up, I didn't use them. They are hard to cook to perfection, but if you get them right the reward is worth it.

Are you turning thighs in with the breasts or just the breasts?

I've considered doing this, but not sure if one or both is best.

swamprb
06-11-2012, 10:51 PM
Here is a 1st Place box from 2010 / GC Overall PNWBA qualifier

http://i163.photobucket.com/albums/t310/swamprb/PNWBA/Duvall2010/IMG_2369.jpg

Jack judges didn't care for it!

http://i163.photobucket.com/albums/t310/swamprb/Jack10/IMG_2758.jpg

I LOVE Chicken!

Red Valley BBQ
06-11-2012, 11:09 PM
Are you turning thighs in with the breasts or just the breasts?

I've considered doing this, but not sure if one or both is best.

I turn in both as a rule. But I have had to de-bone the thighs to make them small enough to get 6 in the box with the breast,

http://i790.photobucket.com/albums/yy186/redvalleybbq/DSC_4777.jpg