PDA

View Full Version : Competition Chicken Prep Help


Mutha Chicken BBQ
12-26-2007, 08:42 PM
Hey guy's,

Looking for ways to improve my chicken and overall scores. Here is how I prep my chicken, Can anybody tell me better ways to improve on the overall look? Or if there is a better way to trim chicken?

http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken001.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken002.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken003.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken004.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken005.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken006.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken007.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken008.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken009.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken010.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken011.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/CompetitionChicken012.jpg

Pig Headed
12-26-2007, 08:47 PM
I don't trim as much of the meat as you, yet I heard that it is good for consistant size.I do the skin pretty much the same way, but I don't marinate. I Somehow, chicken is my most consistant entry, yet I hardly eat it. Go figure.

cmcadams
12-26-2007, 09:26 PM
I think the pieces should be more uniform in size, and maybe a bit more round, but as long as they're all the same, that's the biggest part.

Ford
12-27-2007, 05:38 AM
There might be a few tag ends left on in the pics especially at the end of the bones. Nothing that can burn or crisp up and be "crunchy or not tender" should be left. Otherwise it looks good to me.

Looks to me like jumpin jims method with italian dressing.

I use Tyson enhanced so I don't need to brine and have good moisture content after cooking. Do a test with your Perdue and Tyson at 10-15 % enhanced. Or maybe try brining before doing the italian dressing. You should have time.

widespread
12-27-2007, 08:33 AM
You left out the toothpicks

Mutha Chicken BBQ
12-27-2007, 08:40 AM
You left out the toothpicks

The Toothpicks? Ya Just can't let it go can Ya? :razz:

Jon, Thanks again for Sat., I couldn't have done it with out you and Chris!

Sawdustguy
12-27-2007, 09:06 AM
I use Tyson enhanced so I don't need to brine and have good moisture content after cooking. Do a test with your Perdue and Tyson at 10-15 % enhanced. Or maybe try brining before doing the italian dressing. You should have time.

I believe using enhanced or preseasoned meat used at a contest is grounds for disqualification. I could be wrong.

Ford
12-27-2007, 09:09 AM
I believe using enhanced or preseasoned meat used at a contest is grounds for disqualification. I could be wrong.

preseasoned is not allowed nor is brining ahead but buying Tyson chicken is certainly allowed. Now you can't buy lemon pepper chicken, etc but if it's packed in broth that's allowed.

Sawdustguy
12-27-2007, 09:15 AM
preseasoned is not allowed nor is brining ahead but buying Tyson chicken is certainly allowed. Now you can't buy lemon pepper chicken, etc but if it's packed in broth that's allowed.

Just reread the rules and I stand corrected.

butts a fire
12-27-2007, 09:51 AM
To me those look pretty god and uniform in size. We actually don't trim near that much with our chicken and have been getting fairly consistant appearance scores. To me the shape of the thigh is less important than the finished products appearance like the shine of the sauce and color that type of thing. Do you have any pictures of the finished product? That might help more with critiques.

Plowboy
12-27-2007, 09:57 AM
You are using the wrong rub. :wink:

Seriously though, that looks pretty good to me. Try scrapping some of the excess fat from inside of the skin. Will help the skin render down.

Mutha Chicken BBQ
12-27-2007, 10:13 AM
You are using the wrong rub. :wink:


Na, Rightious stuff here!

http://i179.photobucket.com/albums/w310/muthachickenbbq/BBQ005.jpg

Actually I have about 16lbs I am prepairing to cook with 7 different commercial rubs and 3 new sauces. Trying to see what flavor works best with what.

Pig Headed
12-27-2007, 11:35 AM
Dan, notice who mentioned the toothpicks. I wouldnt have brought it up. Plowboy makes an outstanding chicken rub called Yardbird rub which I use exclusivly and have had good results with. I posted before the whole page loaded. I didn't know that you had your own blend.

paydabill
12-27-2007, 11:45 AM
You are using the wrong rub. :wink:

Seriously though, that looks pretty good to me. Try scrapping some of the excess fat from inside of the skin. Will help the skin render down.

How do you do that, unless you take it off the meat.

Plowboy
12-27-2007, 11:57 AM
How do you do that, unless you take it off the meat.

I find that the ends near the knuckles have thicker yellow fat than the rest. I try to scrap as much of that off as I can. A very sharp knife is key. I like using my santuko knife since it has a relatively flat blade and enough height to hold onto. It takes practice. You can actually stretch the skin for more coverage doing this.

Nothing wrong with taking off the skin if you toothpick or tie it back on.


Oh, I was just having fun. Not plugging my product... but I guess I did. :oops:

<EDIT: Spicewine Hen and Heffer Dust is the #1 Rub IN THE WORLD!!! There, I've redeemed myself.>

Dan - 3eyzbbq
12-27-2007, 02:41 PM
Hey Dan

Why do you vac seal your chicken? Does it do any better than just bagging it in a zip lock?

To answer your question though, the prep looks good. You can always trim off more meat from the bigger thighs to make them all more uniform.

And whats the story about the tootpicks, anyway? :biggrin:

paydabill
12-27-2007, 04:08 PM
Hey Dan

Why do you vac seal your chicken? Does it do any better than just bagging it in a zip lock?

To answer your question though, the prep looks good. You can always trim off more meat from the bigger thighs to make them all more uniform.

And whats the story about the tootpicks, anyway? :biggrin:


I do it just because, one time a zip lock leaked and ruined everything in my cooler, then water got into the pork I was trying to marinate.

Mutha Chicken BBQ
12-27-2007, 05:43 PM
Hey Dan

Why do you vac seal your chicken? Does it do any better than just bagging it in a zip lock?

To answer your question though, the prep looks good. You can always trim off more meat from the bigger thighs to make them all more uniform.

And whats the story about the tootpicks, anyway? :biggrin:

I learned that from some guy! I really can't remember where? :cool:

And the whole infamous toothpick, Well that is the stuff of legends! :-P

Solidkick
12-27-2007, 06:18 PM
Have you ever tried poultry shears? I trim, lay it down, look at it, trim, lay it down, look at it....give it shot if you have some....

NotleyQue
12-27-2007, 06:36 PM
dude thats some nice looking CHX
I wish mine came out half as nice as yours.

Chicken is my worst meat to cook. I dont know why.

Contracted Cookers
12-27-2007, 08:45 PM
chicken promblems as well.to brine or not to brine really. need help on this one.

pigmaker23
12-27-2007, 10:13 PM
These finish in the top five at most contests, they are trimed up alittle more than what it looks like you are trimming yours, the key is to make them the same size if possible, we will sort out 20-25 pieces to get six or eight that match..12080

Divemaster
12-28-2007, 10:23 AM
With my first comp coming up, I don’t think you guy’s know how much I appreciate these types of threads!!!!

Thanks again!

Mutha Chicken BBQ
12-28-2007, 03:47 PM
Guy's Thanks for the tips, and tricks will give all a go.

Jon- have fun

Ron- Your in trouble now pal! Everybody's got some!:-D

Dan- Glad to hear your Rub is doing well for ya. That's too cool man!

Jeff_in_KC
12-28-2007, 06:10 PM
Get all the fat off the skin! I scrape it til it's thin as paper!

White Dog BBQ
12-28-2007, 07:06 PM
What happened to this thread? I checked it earlier today and it had several more posts, now they are all gone.

Dan - 3eyzbbq
12-28-2007, 07:47 PM
Erik-

My bad, I "advertised" I think. Guess I should have read the rules first :icon_blush:

MilitantSquatter
12-28-2007, 07:50 PM
Erik-

My bad, I "advertised" I think. Guess I should have read the rules first :icon_blush:

Guys... Nobody did anything bad. We just scrubbed it a bit since the original topic was very specific and others were trying to get good info out of it. Some of the other stuff was just a bit off topic/unrelated and made the thread difficult to sort through.

White Dog BBQ
12-28-2007, 08:07 PM
Thanks for the clarification -- I've been working a lot of hours lately, and I was concerned that I was imagining posts.

Back to topic -- for you guys that use Foodsavers when you marinade, do you find that you get a significant benefit in marinade penetration when you use them over ziplock bags? Also, after you guys marinade, do you rinse them or try to take off the bits of stuff in the dressing?

And since I know Dan for 3 Eyz is going to ask -- I do not rinse the thighs after marinading.

One last question -- does enhanced chicken end up having rubbery skin because of the enhancing? Maybe it's a dumb question, I've just never tried cooking the stuff.

Erik

Mutha Chicken BBQ
12-28-2007, 09:03 PM
Well I don't know how much help I will be at answering this But here goes.


I just got the Food saver for christmas so I have very little experience in being able to compare it to anything, Although I did a test cook tonight with a bunch of chicken that you seen in the pics.

I generally don't rinse, That's just more flavor. But it would depend on the spices you are using and the Presentation that you want. So that's a 50/50 thing

I do think that the enhanced may have a bit more "rubberiness" to it but all that means is getting a high heat on it for a few min. Now if you are brinning them yourself, I personally let them sit in the open air of the cooler for a good hour before getting them to the smoker( Cook Offs that is)