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Coz
02-24-2008, 06:42 PM
I would like to get some thought on a turn in box.Be brutal I have thick skin.Thanks guys and gals.

2Fat
02-24-2008, 07:56 PM
top right pc is poorly trimmed--sauce looks thick(maybe foto) and the greenery looks all the produce we see in the winter--would score above average imo

MilitantSquatter
02-24-2008, 08:15 PM
I'd give it an 8. Overall, I like it.

Generally I like the chicken to look a bit darker but it looks a bit too dark but it could be the lighting etc.

Coz
02-24-2008, 08:16 PM
Thanks Buzz.Yes the sauce is thick I need to thin it down more.I have practiced a lot on flavor and not saucing or trimming and I need to get it shaped up June will be here before ya know it.
Vinnie,the pic is a little dark but not a lot.Thanks

Smokin' Gnome BBQ
02-24-2008, 08:16 PM
I would be happy,,,but,...hind site,,,not uniform in shape... over gaazed..garnesh over the turn in, its about the meat (I think)!! IMHO..good luck!!Sal

cmcadams
02-24-2008, 08:20 PM
I'm not sure I agree that the chicken looks oversauced, but it could be. I think they could be trimmed better and a bit more uniform in color. Also, keep the sauce off the garnish.. but I think i'd give it an 8.

HoDeDo
02-24-2008, 08:24 PM
Some of the skin seems to have "postage stamped" on you. The box looks nice - just a little trimming, and attention to the skin and its a "9". Doing a quick "auto" adjust on the pic for light - I thought the color of the chicken was great.

MilitantSquatter
02-24-2008, 08:27 PM
Some of the skin seems to have "postage stamped" on you.

"Postage Stamped" ??

What you talkin' bout Andy ? :confused:

Coz
02-24-2008, 08:48 PM
Vinny I pmed Andy with the same ? Skin shrinkage.

Just Smokin' Around
02-24-2008, 10:20 PM
I would give it an 7 - possibly an 8 depending on how the color and sauce looked in real life.
Things to maybe improve:Too much green in the box, especially between pieces. I would add more meat. You want the box to look full - imho. Trim the thighs to square them up. This might eliminate some of the green between pieces. This will also allow you to add more meat to the box. Upper left thigh looks like sauce came off. Sauce on the garnish. Meat seems dark in the picture.
Good: The parsley is even in the box and looks good except for the sauce spots. Size of each piece is close to the same - not big and small mixed. Hopefully the taste and tenderness - that's where the real test is. Good luck.

Sawdustguy
02-24-2008, 10:48 PM
I would give it a solid 8. Remember to trim your thighs to be all the same size.

Ford
02-25-2008, 06:37 AM
A number of pieces appear to have a little "burnt" edges. May just be the pic. I like it and I don't see the parsley problem other people mention. I agree that maybe the sauce layer is thick. When a judge picks up a piece will their fingers be covered in sauce or is it tacky on the chicken?

Tip for taking box pictures. Person taking the picture sits in a chair. Person holding the box is about 3 feet away and holds the box just below eye level and tilted toward the person. That's more or less what a judge sees.

butts a fire
02-25-2008, 08:21 AM
I think it is pretty good, The garnish looks good except for the one spot that had sauce on it, and Taking into account that the picture is a little dark I think the color is probably good. The sauce looks a little thick to me but overall I would give it a 8 for appearance.

lwest99
02-25-2008, 11:12 AM
Anyone willing to share what they do to prevent the postage stamping of the skin. I have heard may things like trying to leave overhand of the skin so it is bigger than the meat. I also know that many people use toothpicks. Thanks in advance

Podge
02-25-2008, 01:52 PM
Anyone willing to share what they do to prevent the postage stamping of the skin. I have heard may things like trying to leave overhand of the skin so it is bigger than the meat. I also know that many people use toothpicks. Thanks in advance

I trim my thighs so there is more skin, so when it shrinks up it looks better. I feel i have a decent technique of trimming chicken that i've done since day 1.. but it's quite time consuming. it takes me about an hour and a half to trim 20. I start off with about 40, so a lot goes to the trash, but thighs are cheap.

River City Smokehouse
02-25-2008, 01:56 PM
I give it a solid 8. It could be trimmed better, but other than that I like it.

Scottie
02-25-2008, 02:04 PM
so when it shrinks up it looks better.


Keep dreaming buddy... :shock:

Pork Chop
02-25-2008, 02:31 PM
Keep dreaming buddy... :shock:
Ha HA ha Ha HA ha...too funny!!:eusa_clap

Podge
02-25-2008, 02:56 PM
I would like to get some thought on a turn in box.Be brutal I have thick skin.Thanks guys and gals.

For a better picture, indoors, go for a shutter speed around F13, ISO 100-200, with a flash. ouside in the sun, ISO will need to be bumped up. watch the glare off the meat. Prime glass if you got it, and always shoot in RAW so you can mess with it later, especially if your histogram is off. take several pics with slight angle adjustments incase the lighting isn't right.

Scottie
02-25-2008, 03:06 PM
OK, I take back what I said... You are one smart sumb!tch!!!! :eek:


Scottie

Rolling Smoke
02-25-2008, 03:09 PM
For a better picture, indoors, go for a shutter speed around F13, ISO 100-200, with a flash. ouside in the sun, ISO will need to be bumped up. watch the glare off the meat. Prime glass if you got it, and always shoot in RAW so you can mess with it later, especially if your histogram is off. take several pics with slight angle adjustments incase the lighting isn't right.


Okay, I'm just trying to tie this all in with what Ford was saying. The person taking the picture should be sitting and the one holding the box should be at a more elevated position, right? Like maybe the height ratio between a shower stool and a bar stool?

stlgreg
02-25-2008, 04:50 PM
the left size looks real good
the right size looks a litle outta whack
if the bottom right piece was turned around it would look better but the top right really doesnt match anything.
I would give it a 7 or 8 depending on my mood

Solidkick
02-25-2008, 06:01 PM
A solid 8, a little better on the trimming next time. Seeing it in person, on a once by at the table, it could possibly be a 9. We're able to study the pic and pick it apart.
Garnish looks real good!
Did you notice the sauce glob in between the top two pieces? (see what I mean about being about to pick the picture apart? :lol: )

Coz
02-25-2008, 06:29 PM
Kick,I saw the glob,actually there were 2.I was gettin Poed with the sauce and just got tired.I was trying to cover my finger marks in the sauce from putting them in the box and didnt have the right tool.Sauce is tough for me as we dont usually use it for ourselves but from what I understand it scores better with.
I want to thank every one for the comments,We are going to do our first comp in June and from the commentery I have seen on the boards there should be a pretty tough field.I Am shooting for the top 1/4 of the field.High expections/Yes but I have done the research and spent the time cooking.Now its just tuning,tuning,tuning.

Bentley
02-25-2008, 06:34 PM
I have to give it a 8. It was well presented, trying to say to myself, what is not a 9 about this box? Was having difficulty, outside of a little skin pull back and color, which really should not make a rats arse difference. I guess I just have a hard time giving a perfect to many things, got upset on that back in the 72 Olympics when that little Russian gal started getting them 10's...I digress. 8, leaning towards 9!

Just Smokin' Around
02-25-2008, 09:59 PM
....
We are going to do our first comp in June and from the commentery I have seen on the boards there should be a pretty tough field.I Am shooting for the top 1/4 of the field.High expections/Yes but I have done the research and spent the time cooking.Now its just tuning,tuning,tuning.

Coz - Good luck. Shoot for the moon and if you miss, you're still amongst the stars. Remember - the key is to have fun and enjoy it. Just give it your best shot.

Dale P
02-26-2008, 07:07 AM
I would give it a 7 or 8 depending on my mood


Good one right there! All judges should score by their moods! :razz:
Chicken looks great but Im in a bad mood so I give it a 7. Brilliant!

take the joke Greg, just messing with you. Im in to good of a mood to argue.:mrgreen:

SP
02-26-2008, 08:37 AM
Anyone willing to share what they do to prevent the postage stamping of the skin. I have heard may things like trying to leave overhand of the skin so it is bigger than the meat. I also know that many people use toothpicks. Thanks in advance

I trim my thighs so there is more skin, so when it shrinks up it looks better. I feel i have a decent technique of trimming chicken that i've done since day 1.. but it's quite time consuming. it takes me about an hour and a half to trim 20. I start off with about 40, so a lot goes to the trash, but thighs are cheap.

Pull the skin around and tooth pick it into place. Just take out those tooth picks.

Scottie
02-26-2008, 09:04 AM
Podge scored first place chicken last year at the Jack... Anytime he wants to tell me all of his secrets, I am all ears...

Winner Winner Chicken Dinner....

Podge
02-26-2008, 09:08 AM
Pull the skin around and tooth pick it into place. Just take out those tooth picks.

i've tried that a few times.. everytime it looked like a fat man about to bust out of a button-up shirt. skin shrunk where the toothpicks weren't attached..also, i've got some inconsistent results from that and just got frustrated and kept what i had to begin with.. I personally like my way better, as it works just fine for me.

Jeff_in_KC
02-26-2008, 10:04 AM
i've tried that a few times.. everytime it looked like a fat man about to bust out of a button-up shirt. skin shrunk where the toothpicks weren't attached..also, i've got some inconsistent results from that and just got frustrated and kept what i had to begin with.. I personally like my way better, as it works just fine for me.

I agree with you on inconsistent results with this method. Some definitely look better than others when finished. I also go through a bunch of thighs (but not 40! :shock:) and take the very best. I'm always able to find six or eight that stand out.

As for this box in question, for whatever reason, I prefer to see three horizontal rows of three rather than two vertical rows of three. I think it probably gives the appearance of a box that is fuller.

ique
02-26-2008, 10:05 AM
i've tried that a few times.. everytime it looked like a fat man about to bust out of a button-up shirt. skin shrunk where the toothpicks weren't attached..also, i've got some inconsistent results from that and just got frustrated and kept what i had to begin with.. I personally like my way better, as it works just fine for me.

I'm sorry did I miss it? What is your way? :-D

Podge
02-26-2008, 10:15 AM
I'm sorry did I miss it? What is your way? :-D

i trim the skin to be slightly larger than the meat. it's a pain in the ass, but it's paid off, so i keep doing it.

Dale P
02-26-2008, 11:34 AM
Quality of the meat matters too. Some birds I have used seem to have tougher, thicker skin. Yellow vs white skin. Do you guys think you can tell any difference?

I thought your box looked good. How about an 8

paydabill
02-26-2008, 11:43 AM
I would give it a 9 - From the picture, it makes me want to reach out and grab some. It does look like a lot of sauce on the entry, but I am not sure if it is because the picture.

Divemaster
02-26-2008, 11:54 AM
I would have given it a solid 8 for the reasons stated above...

Thanks for sharing it... I'm too am trying my first comp and am learning more and more each day....

Solidkick
02-26-2008, 12:08 PM
i trim the skin to be slightly larger than the meat. it's a pain in the ass, but it's paid off, so i keep doing it.
I agree with Podge....I think it takes about as much time to get 24 thighs trimmed and ready as it does for me to prep 2 butts and 2 briskets.......trim, lay it out, look at it, trim some more...it's a pain in the a$$, but it makes a difference.....

Podge
02-26-2008, 12:26 PM
I agree with Podge....I think it takes about as much time to get 24 thighs trimmed and ready as it does for me to prep 2 butts and 2 briskets.......trim, lay it out, look at it, trim some more...it's a pain in the a$$, but it makes a difference.....

yeah, and the thing people have to remember, is chicken is cheap, and pays the same as brisket, ribs, and butts.. might as well invest the time, focus, money and care into it. if you lost the G.C. by .0001 points, probably could've used another 10 minutes on chicken prep.:cry:

Scottie
02-26-2008, 01:44 PM
You sure are giving out some useful info today Podge!!! Thanks and I am taking notes!!!! Just a plethora of useful information...

Dale P
02-26-2008, 02:22 PM
I do appreciate all the things I am learning from you pros.
Meijers has split chicken breast on sale for .99 lb. Must be Foghorn Leghorns.

Lakeside Smoker
02-26-2008, 03:29 PM
...Some birds I have used seem to have tougher, thicker skin. Yellow vs white skin. Do you guys think you can tell any difference?

Great question, I was thinking about starting a thread on that very topic. What do you guys think about that questions? Is some skin just tougher than others? I've been doing tons of chicken practice lately but not once did I change the kind (brand) of chicken I was using...

Sorry to hijack.

SmokeInDaEye
02-26-2008, 04:16 PM
Vinny I pmed Andy with the same ? Skin shrinkage.

Ah ha. I call that "polar bear-ing".

stlgreg
02-26-2008, 05:25 PM
Good one right there! All judges should score by their moods! :razz:
Chicken looks great but Im in a bad mood so I give it a 7. Brilliant!

take the joke Greg, just messing with you. Im in to good of a mood to argue.:mrgreen:
LOL, i understand what you are saying. I was hesitiant on typing that

My first thought was 7.5 but we cannot do that so i would like to think i would give it a 8 but lets be real unless we are sitting at the table we dont know what we would give it for sure. perhaps the guy next to me didnt put deodorant on well i am going to be cranky.

now lets pretend the lady next me has healty lungs, he will probably get a 9 :-D:-D

Coz
02-26-2008, 06:02 PM
Hopefully the Lady with the healthy lungs isnt near me when I am building the box!

Dale P
02-26-2008, 09:16 PM
:mrgreen:

I wouldnt make a good Judge. If something was real good, i would eat it all and get full too quick.