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RubMeTender
02-22-2009, 03:59 PM
We have always finished in the top 10 in competition for our meats except for Chicken. We always do thighs. Marinaded shortly, then smoked. Move them to the grill to finish with a light glaze of sauce. Any advice?

Bbq Bubba
02-22-2009, 04:00 PM
Keep practicing! :cool:

Jacked UP BBQ
02-22-2009, 04:14 PM
try rubbing them tender!! Not sure, sounds like you are on the right track. What are you average scores so you can see what you have to work on?

Sledneck
02-22-2009, 06:59 PM
I don't know but I have been this site for a little over 3 years and still haven't received any good chicken advice yet

smokincracker
02-22-2009, 07:02 PM
white meat done right

SmokeInDaEye
02-22-2009, 07:19 PM
I don't know but I have been this site for a little over 3 years and still haven't received any good chicken advice yet

Take me snow mobiling and I'll teach you how to cook chicken.

Sledneck
02-22-2009, 07:23 PM
Take me snow mobiling and I'll teach you how to cook chicken.
Anytime

MilitantSquatter
02-22-2009, 07:58 PM
What might help us give you more ideas or suggestions would be if you can share more specific details on what current methods

what type of:
pit
charcoal / wood(s)
marinade, rub, sauce
temp cooked at
how are you presenting them in box
etc.

Meat Burner
02-22-2009, 08:14 PM
Yep!

watg?
02-22-2009, 09:03 PM
I don't know but I have been this site for a little over 3 years and still haven't received any good chicken advice yet



Is that you on your Sled?

Several 13th place chicken calls is nothing to take lightly.

RubMeTender
02-23-2009, 08:22 AM
What might help us give you more ideas or suggestions would be if you can share more specific details on what current methods

what type of:
pit-cooking on a Lang 84
charcoal / wood(s)- cooking with oak and pecan
marinade, rub, sauce- marinading with italian dressing/basted with homemade sauce(slighty sweet,slightly tangy). No rub
temp cooked at- 225-250
how are you presenting them in box-
etc.

Getting good scores for tenderness, presentation is all across the board, and that never tends to be agreed upon with judging. This weekend we had an average score of 8 for presentation, low of 6.5 and high of 9.0. Why is this?

Sledneck
02-23-2009, 08:53 AM
Do you have any pics?

Bbq Bubba
02-23-2009, 08:55 AM
Your not using any rub or seasoning?

RubMeTender
02-23-2009, 08:56 AM
Do you have any pics?

I would have if I didn't forget my camera. Sorry.

Jacked UP BBQ
02-23-2009, 08:58 AM
Your not using any rub or seasoning?

I agree, why no rub????

RubMeTender
02-23-2009, 08:59 AM
Your not using any rub or seasoning?

No we aren't. I plan on it next time to try it out with the judges. When I marinade, there is plenty of flavor. I'm wondering if the judges maybe want to be overpowered by flavor instead of it being subtle.

Jacked UP BBQ
02-23-2009, 09:12 AM
No we aren't. I plan on it next time to try it out with the judges. When I marinade, there is plenty of flavor. I'm wondering if the judges maybe want to be overpowered by flavor instead of it being subtle.

Kind of like the sauce thing, they say they want to taste the flavor of the meat. BULL$HIT. They want flavorful stuff, the best I have ever done is when I bit into my meat and said oh $hit this is salty and I LOVE SALT.

Mike - CSBBBQ
02-23-2009, 09:16 AM
No we aren't. I plan on it next time to try it out with the judges. When I marinade, there is plenty of flavor. I'm wondering if the judges maybe want to be overpowered by flavor instead of it being subtle.

Dizzy Dust:cool:

Bbq Bubba
02-23-2009, 09:17 AM
No we aren't. I plan on it next time to try it out with the judges. When I marinade, there is plenty of flavor. I'm wondering if the judges maybe want to be overpowered by flavor instead of it being subtle.

There lies your problem....

Judges want a flavor explosion, not what you think is good, but what THEY think is good!

Sledneck
02-23-2009, 09:19 AM
I would have if I didn't forget my camera. Sorry.
Well then you best get down to the store and pic some up and do a practice run and take some pics to post :biggrin:

HeSmellsLikeSmoke
02-23-2009, 09:20 AM
There lies your problem....

Judges want a flavor explosion, not what you think is good, but what THEY think is good!

They may only take one bite. Subtle doesn't have time to work.

RubMeTender
02-23-2009, 09:23 AM
They may only take one bite. Subtle doesn't have time to work.

We always have people coming back to give us compliments on our meats once they walk around and try everyone else. I appreciate the advice for the judging though. We'll try out way too much flavor and see how that works. Thanks guys!

Dale P
02-23-2009, 09:26 AM
We like to make ours taste so good that the Judges want to eat the whole piece. That is what we try to do.

HeSmellsLikeSmoke
02-23-2009, 09:26 AM
If you haven't read it, there is some good advice on technique to be had from Jumping Jim

http://www.bbqsearch.com/jim_chicken.htm

RubMeTender
02-23-2009, 09:51 AM
If you haven't read it, there is some good advice on technique to be had from Jumping Jim

http://www.bbqsearch.com/jim_chicken.htm

Great link. Thanks!

MilitantSquatter
02-23-2009, 06:51 PM
I think that lack of rub has got to be the biggest problem.

Italian dressing chicken probably tastes great.. but without some traditional bbq seasoning it's probably lacking in that dept.

Good luck !!

Against The Grain
02-23-2009, 06:55 PM
I would mop and cut the sauce.

HeSmellsLikeSmoke
02-23-2009, 07:37 PM
I would mop and cut the sauce.

When you say "cut the sauce"do you mean you would thin it or do you mean you would eliminate it?