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Ackman
09-08-2012, 08:31 PM
I have never entered a competition but was thinking about it as New London is only about 2 hrs drive for me. Have yet to figure out how to get everything there but figured as I had never tried to make "competition" chicken I should try that before I entered. I went and bought a "family pack" of thighs from the local market. There were 10 in the pack -- no two the same size. I spent well over an hour preparing them. They look like crap. I will cook them up in the morning and hopefully they come out looking a bit better.

Again, I have never competed but I have to think that chicken has to be the deciding factor in winning. I think brisket, butts and ribs most who have been cooking for some time can handle as that is what you tend to focus on. I do a nice whole chicken--but man those thighs were a pain.

Oh well--guess there was not really a point to this more a rant of frustration.

Thanks for listening :mad2:

tyotrain
09-08-2012, 09:30 PM
here's a tip take your skin off than trim the chicken and replace skin before cooking :thumb:

porkingINpublic
09-08-2012, 11:21 PM
Brine and marinade ur chicks. Get the flavor and timing down then move to worrying about shapes. A crappy tasting round pice of chicken won't score well even if it is uniform...

altomari8868
09-09-2012, 01:20 AM
Welcome To our nightmare... :twitch:

pwa
09-09-2012, 02:44 AM
LoL Defiantly brine the thighs and get the flavor spot on then worry about the size/shape as PorkinginPublic said. Bust MOST important do sign up and give it a shot! ITs a great way to have fun and enjoy other that share your passion!

CBQ
09-09-2012, 07:54 PM
Ya, give it a shot, it's the only way to know. We are cooking New London, so drop by and say hi!

You are heading in the right direction with thighs. Don't worry so much about making it all the same. Our chicken looks like...chicken....and it does OK. Focus on getting bite through skin - not having that will hurt you a lot more than the shape. You either need it crispy (grilled) or soft (braised with liquid like water or margarine). If you only smoke it, it will not be bite through.

JimmyDAL
09-10-2012, 07:52 AM
Fatback Joe is the Chicken maven!

Sauced!
09-10-2012, 12:44 PM
LoL Defiantly brine the thighs and get the flavor spot on then worry about the size/shape as PorkinginPublic said. Bust MOST important do sign up and give it a shot! ITs a great way to have fun and enjoy other that share your passion!

You don't have to brine to make good competition chicken. Just sayin.....

Sent from my Galaxy Nexus using Tapatalk 2

Podge
09-10-2012, 01:48 PM
brisket can make or break you too !!

INmitch
09-10-2012, 01:59 PM
brisket can make or break you too !!

I second that!!! Especially after this last weekend!!:mad2:

Fatback Joe
09-10-2012, 02:02 PM
Fatback Joe is the Chicken maven!


LOL The judges in Pittsburgh disagreed.

I'll send you a royalty check for the plug.

deguerre
09-10-2012, 02:07 PM
LOL The judges in Pittsburgh disagreed.

I'll send you a royalty check for the plug.

Ears were burning, eh?

Fatback Joe
09-10-2012, 02:08 PM
Ears were burning, eh?

Nah......I just try to check out all the comp threads when I can.

Jimmy brags up my chicken prior to each comp so I will let my guard down and fark it up. :tsk:

JimmyDAL
09-10-2012, 02:27 PM
Not true, it is the best!

Big Mike
09-10-2012, 05:43 PM
brisket can make or break you too !!

Ya gotta brine it

Fat Freddy
09-10-2012, 06:42 PM
Thought I was on the right track with chicken, then my last comp 697,444,856,878,889,778 :twitch:

444?:shocked: I actually "quit" for about a week.

Chicken gotta love it.:mad2:

TheJackal
09-10-2012, 06:51 PM
444?:shocked:

Did you at least get a comment card?

virginia lawyer
09-10-2012, 06:58 PM
Judge #6 never takes a week off!

Brining may help some, but is not necessary to achieve high scores. Solid chicken flavor profile and bite thru skin seem to be far more important.

Fat Freddy
09-10-2012, 07:02 PM
Did you at least get a comment card?

I wish. At this point in my competition learning I would almost pay for a comment card.

BBQ_Mayor
09-10-2012, 07:36 PM
I wish. At this point in my competition learning I would almost pay for a comment card.

I thought judges were required to give comment cards for anything under 5.
I'm judging in a couple of weeks, I'll be dishing out comment cards like I'm dealing black jack. If it sucks, they will know. If its great, they will know.

Fat Freddy
09-10-2012, 08:16 PM
I thought judges were required to give comment cards for anything under 5.
I'm judging in a couple of weeks, I'll be dishing out comment cards like I'm dealing black jack. If it sucks, they will know. If its great, they will know.

This one was the controversial unsanctioned one mentioned a few times by others in the Iowa BBQ Society. Supposedly with certified judges but I reeeaaally question that.

So my fault for doing unsanctioned, wont happen again, but still to get a 444 sanctioned or unsanctioned, made me give up briefly until a few others BJ(leatherheadIowa) and Shannon(Iowawildhogs) shook me outta my pity party.

Ackman
09-11-2012, 08:15 PM
think I am going to enter New London, if space still available.

Balls Casten
09-12-2012, 08:03 AM
A 444 is not the chicken ... It's the judge and exactly why the low score is thrown out. Worry more about the lack of 9's ... Especially in appearance.

Thought I was on the right track with chicken, then my last comp 697,444,856,878,889,778 :twitch:

444?:shocked: I actually "quit" for about a week.

Chicken gotta love it.:mad2:

Wampus
09-12-2012, 09:01 AM
Judge #6 never takes a week off!


:laugh:

Kit R
09-12-2012, 10:24 AM
brisket can make or break you too !!

Welcome to MY nightmare circa mid to late summer 2012., 2nd, 18th, 2nd, 5th, 16th, 31st, 20th, 19th, 14th. If that was the trajectory of my 401K I'd be ready to jump off the bridge. It's just brisket and I'm still thinking about it.