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smokeisgood
06-16-2013, 09:32 PM
Anyone ever turn in chicken without sauce?

Q-Dat
06-16-2013, 11:28 PM
Never have. I have entertained the idea of coating the chicken in a dry rub that would have all the same basic flavors as a typical bbq sauce. It would let you keep the skin crispy.

Maybe if I ever get so rich that entry fees and prize money means nothing to me I'll give it a shot.

luke duke
06-17-2013, 08:47 AM
Anyone ever turn in chicken without sauce?

Every Texas competitor. :mrgreen:

bbq.tom
06-17-2013, 10:31 AM
I've seen a box or two with dry rub only on chicken when judging, but generally I would think that they wouldn't score too well on appearance as they might look dry.

Sure do wish teams would cut down a bit on the amount of sauce used. We score as presented, but too much sauce can overpower the flavor of the meat.

deguerre
06-17-2013, 10:38 AM
I've seen a box or two with dry rub only on chicken when judging, but generally I would think that they wouldn't score too well on appearance as they might look dry.

Sure do wish teams would cut down a bit on the amount of sauce used. We score as presented, but too much sauce can overpower the flavor of the meat.

Well, it ain't like chicken is BBQ anyway...:rolleyes:



























:behindsofa:

Sawdustguy
06-17-2013, 12:19 PM
Anyone ever turn in chicken without sauce?

Yup, and got disqualified for it.......

deguerre
06-17-2013, 12:21 PM
Yup, and got disqualified for it.......
WTF?!? Did they consider that marking if nobody else was doing it?:twitch:

Q-Dat
06-17-2013, 01:45 PM
Yup, and got disqualified for it.......

Oh I have GOT to hear the reasoning behind that!

boogiesnap
06-17-2013, 01:54 PM
Yup, and got disqualified for it.......


:pop2:

please, do tell.

smokeisgood
06-17-2013, 02:36 PM
If you can turn in dry rub ribs, why would chicken be any different? I just wondered if the judges would hammer you for it.....never dreamed it would be a dq...

grillzilla10
06-17-2013, 02:39 PM
I did it here in Lexington last weekend placed 19th .

smokeisgood
06-17-2013, 02:47 PM
I did it here in Lexington last weekend placed 19th .

Well, ya beat me....

Smoke'n Ice
06-17-2013, 03:42 PM
Every Texas competitor. :mrgreen:

I'm trying to think of a Texas contest that I have cooked or judged that had un-sauced chicken. Sauce can be used, just not after in the box.

Uomograsso
06-17-2013, 04:00 PM
I've seen a box or two with dry rub only on chicken when judging, but generally I would think that they wouldn't score too well on appearance as they might look dry.

Sure do wish teams would cut down a bit on the amount of sauce used. We score as presented, but too much sauce can overpower the flavor of the meat.


+1 on cutting down on the amount of sauce used on chicken. It's a meat contest, not a sauce contest.

Rookie'48
06-17-2013, 05:57 PM
Yup, and got disqualified for it.......

Guy, I've got to hear the story on that.

Please.

little bit of r & r
06-17-2013, 06:15 PM
Yep got dal and will never do it again

jmoney7269
06-18-2013, 01:56 PM
I'm trying to think of a Texas contest that I have cooked or judged that had un-sauced chicken. Sauce can be used, just not after in the box.

Almost every Cookoff around that we go to a good dry rub brined mopped chicken places high if not wins. We never did good in chicken till we switched to a UDS. Very next Cookoff 3rd out of 57. In kcbs, don't even think about it. Some ibca's we been stomped because they wanted that glazed sweet chicken. Just depends on the area. Keep notes

big brother smoke
06-18-2013, 07:43 PM
Tee-hee, I know the story that Guy speaks!

Q-Dat
06-18-2013, 11:09 PM
So is this story one of those things that most of us will have to use our imaginations for?

Sawdustguy
06-19-2013, 10:23 AM
Oh I have GOT to hear the reasoning behind that!

At one of the Grill Kings events on Long Island a few years back my brother came up with a method of making chicken skin nice and crisp by dipping the thigh in egg wash and coating it in flour and rub then smoking it. The thighs are delicious and become very moist and the skin very crispy and bite through. The only problem is they look like fried chicken when they come out of the smoker. Sauce makes them a bit soggy so we didn't sauce them. To be honest they tasted great without the sauce. We sent in the entry and they were disqualified as being fried. We didn't fry anything but the reps forgot that pan frying is legal and DQ'ed us. You could tell they were not deep fried. After the contest was over we got an apology from the reps.

RLTXBBQ
06-19-2013, 01:03 PM
Have done very well both with sauced and unsauced chicken, thats here in Texas and in IBCA. Lately the trend in Texas is judges more and more like the sauce though so now I do it all the time at comps but only a light glaze.

musicmanryann
06-19-2013, 03:59 PM
After the contest was over we got an apology from the reps.

You deserved more than an apology. :tsk:

Scottie
06-19-2013, 04:44 PM
Do you have a picture? It sounds awesome!!! And that sucks it was DQ'd

Wampus
06-19-2013, 06:11 PM
I've seen a box or two with dry rub only on chicken when judging, but generally I would think that they wouldn't score too well on appearance as they might look dry.

Sure do wish teams would cut down a bit on the amount of sauce used. We score as presented, but too much sauce can overpower the flavor of the meat.

+1 on cutting down on the amount of sauce used on chicken. It's a meat contest, not a sauce contest.

As soon as unsauced chicken starts scoring better, you can bet your arse that more teams will use less or no sauce.

I get that it's a meat contest, but sauce scores. Maybe not a LOT of sauce, but it scores. We NEVER sauce brisket. Until this past weekend.....and we won out of 53 teams.

All the other 3 meats get sauced as well. Our sauced chicken wins a lot. So does our sauced pork and ribs.





Have we ever NOT sauced chicken? No. Way.

Q-Dat
06-19-2013, 07:08 PM
At one of the Grill Kings events on Long Island a few years back my brother came up with a method of making chicken skin nice and crisp by dipping the thigh in egg wash and coating it in flour and rub then smoking it. The thighs are delicious and become very moist and the skin very crispy and bite through. The only problem is they look like fried chicken when they come out of the smoker. Sauce makes them a bit soggy so we didn't sauce them. To be honest they tasted great without the sauce. We sent in the entry and they were disqualified as being fried. We didn't fry anything but the reps forgot that pan frying is legal and DQ'ed us. You could tell they were not deep fried. After the contest was over we got an apology from the reps.

Wow that sucks! I think I would have demanded my entry fee back!

PeppermonkeyBBQ
06-19-2013, 07:51 PM
Anyone ever turn in chicken without sauce?

Yes, once. Enough said. Wasn't an actual KCBS competition, but was judged by KCBS judges using their normal guidelines. Trick was competitors weren't allowed to use 'sauce' but could use 'glaze' or 'baste.' We decided to try dry rub and it bombed compared to those using glaze etc.

Sawdustguy
06-20-2013, 09:19 AM
Do you have a picture? It sounds awesome!!! And that sucks it was DQ'd

The chicken below was dipped in eggwash them dipped in a whole wheat flour and rub mixture. It then went into the smoker. After smoking it went on the grill for a few minutes then into the box.


http://www.2fatpolocksbbq.com/gallery/cache/Rock%20n%20Ribfest%206-2007/700_P1010013.JPG

jmoney7269
06-20-2013, 09:58 AM
As soon as unsauced chicken starts scoring better, you can bet your arse that more teams will use less or no sauce.
I get that it's a meat contest, but sauce scores. Maybe not a LOT of sauce, but it scores. We NEVER sauce brisket. Until this past weekend.....and we won out of 53 teams.
All the other 3 meats get sauced as well. Our sauced chicken wins a lot. So does our sauced pork and ribs.
Have we ever NOT sauced chicken? No. Way.

We sauce our brisket, but its a savory sauce made from defatted drippings from the Cookoff before. Would this considered a glaze? We spritz chicken a few times before it comes off the pit. It's a sweet and savory spritz.
From that standpoint, technically we glaze everything.
http://i897.photobucket.com/albums/ac174/justinmargist/E70B2FA6-DC06-4B7E-B348-4795CCE5C0E5-814-0000015E97F853F0.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/6D0FBE68-D73A-4B4E-81B8-86E4F92BE538-245-0000007FA3DEC87A.jpg

peterz
06-20-2013, 04:32 PM
The chicken below was dipped in eggwash them dipped in a whole wheat flour and rub mixture. It then went into the smoker. After smoking it went on the grill for a few minutes then into the box.


http://www.2fatpolocksbbq.com/gallery/cache/Rock%20n%20Ribfest%206-2007/700_P1010013.JPG



Hmmmmmmmmm Im not too sure about this in KCBS comp but i sure would love to try your chix. Maybe I will cook it up like that next time at home.

Sawdustguy
06-21-2013, 12:59 AM
Hmmmmmmmmm Im not too sure about this in KCBS comp but i sure would love to try your chix. Maybe I will cook it up like that next time at home.

Why not? It is not fried. It is try smoked chicken. The judges are supposed to judge it as presented.

Crash
06-21-2013, 03:41 AM
The chicken below was dipped in eggwash them dipped in a whole wheat flour and rub mixture. It then went into the smoker. After smoking it went on the grill for a few minutes then into the box.


http://www.2fatpolocksbbq.com/gallery/cache/Rock%20n%20Ribfest%206-2007/700_P1010013.JPG

I think that looks amazing. I'd hit it, but would be to chicken sheet to try it as a turn in.

Sawdustguy
06-21-2013, 09:52 AM
I think that looks amazing. I'd hit it, but would be to chicken sheet to try it as a turn in.

I will give you this, you are honest!

deguerre
06-21-2013, 11:02 AM
I can't help but think that someone should have asked, after letting it be judged but before scores were tallied, before DQing that though.

Q-Dat
06-21-2013, 10:53 PM
I can't help but think that someone should have asked, after letting it be judged but before scores were tallied, before DQing that though.

Agreed. Sounds like someone had their mind made up and didn't want to be confused by the facts.