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woodfolks
02-24-2010, 08:49 PM
So I know verry little about comp Chicken

do you cook it in a smoker or on a grill.

Skin on or off

Bonless thigh or with bone.

When you present it do you slice it in 6 pices
or serve 6 whole thighs

Thanks

Jacked UP BBQ
02-24-2010, 09:17 PM
it is your choice on all the questions, we smoke skin on bone in thighes, and we present them whole

Crash
02-24-2010, 09:57 PM
We cook thighs skin-on/bone-in for KCBS comps. We use a WSM but kick temps up above 300.

You can do whatever you want as long as you have 6 pieces in the turn-in box.

Lake Dogs
02-25-2010, 06:55 AM
Thighs, unfortunately (IMHO), seem to rule the day. That's because they stay
moist for a longer cook window than does a breast. Most go skin on, but that
is definitely *the trick*, because rubbery skin (we've all seen it, right?) will get
you slammed in points (been there, done that, no trophy to show for it). Skin
helps with moisture and presentation (IMHO), but no rubber. There are lots
of different techniques as to what to do where that's concerned. Some grill
skin down to crisp it, some run the heat up crisp it that way. Others go for
a bite-through soft skin. Lots of ways to go...

We do skin on / bone in also (as do the guys above). Used to use a Weber
silver for chicken, but now use the hottest portion of the Lang...

Divemaster
02-25-2010, 08:19 AM
Thighs, unfortunately (IMHO), seem to rule the day. That's because they stay moist for a longer cook window than does a breast. Most go skin on, but that is definitely *the trick*, because rubbery skin (we've all seen it, right?) will get you slammed in points (been there, done that, no trophy to show for it). Skin helps with moisture and presentation (IMHO), but no rubber. There are lots of different techniques as to what to do where that's concerned. Some grill skin down to crisp it, some run the heat up crisp it that way. Others go for a bite-through soft skin. Lots of ways to go...

We do skin on / bone in also (as do the guys above). Used to use a Weber
silver for chicken, but now use the hottest portion of the Lang...
Yep, same here....

slowerlowerbbq
02-25-2010, 12:23 PM
We always do bone-in thighs as I'm sure most teams do. To prep them, we like to pull back the skin on one side and flap it over so that it remains attached on the side, kind of like a blanket. Then I'll trim the meat to a uniform size so that it look similar to a loaf of bread and to the point that the skin can cover it fully. Trim the ragged edges of the skin so they are nice and neat. Make sure to allow for shrinkage of the skin :wink:, then fold the skin back over. At this point you might want to think about your seasoning.

Cooking them we usually start in one of our WSMs at about 225 for a couple hours, skin side down on foil or in a foil pan. You might want to grease the foil a bit first so the skin doesnt stick. This allows most of the fat to render from the skin. There will be a lot. Then we switch to our Weber kettle at about 300-350 for about 1/2 hour to crisp up the skin. I think we've gotten some really great results using that method, IMHO. Thighs are very forgiving and I have yet to cook a dry thigh. The meat and skin texture seems to be right where we want it to be. Skin is perfectly bite-through.

I will say here that we haven't tried this in comp yet. We'll see how it works out this year. But, in all honesty, I've never been a fan of chicken thighs, nor has my family, until I tried this method. But we are NOW :grin:! The great thing about all this is there are no rules. Just experiment and practice until you are pleased with the results and go for it. Good Luck!

Jacked UP BBQ
02-25-2010, 12:31 PM
here is chicken that I thought was good but the jusges hated it:roll:

slowerlowerbbq
02-25-2010, 12:40 PM
here is chicken that I thought was good but the jusges hated it:roll:

Stupid judges....stupid chicken...

That happened with our ribs in Dover last year. We thought for sure they were going to at least place and we got 73rd out of 81. You just never know.

Lake Dogs
02-25-2010, 12:50 PM
Stupid judges....stupid chicken...

That happened with our ribs in Dover last year. We thought for sure they were going to at least place and we got 73rd out of 81. You just never know.

It can be a real crap shoot. Being of a judge persuasion myself, you're
subject to the 6 judges there are your table. Perhaps your entry was
a little too salty, or too hot (cayenne), or had another taste that didnt
tickle the fancy of the particular judges at your table. Many times that
very same entry, on another table, or at another comp will score
dramatically different. Also, your entry is subject to the entry right
before it. Meaning, if the entry before you was ghastly bad, the odds
are good that your entry will suffer ill effects; reference Jamie's
cayenne experiment in the last BBQ Pitmasters show. I've seen that
same type of thing happen many times (over time).

I always suggest: cook what you enjoy (as long as it's not toooo extreme).
I like spicy (and hot). Our Q is therefore spicy and a little cayenne hot,
but not heavily. It will still not be everyones cup-o-tea. That's just
the way it goes...

paydabill
02-25-2010, 01:09 PM
We do bone in with skin - I just cannot go to the chicken nugget yet.

I do it entirely in an old fashioned weber I do a hot side and a cold side for indirect.

Jacked UP BBQ
02-25-2010, 01:31 PM
much better placement

2Drunk2Que
02-25-2010, 01:40 PM
Its gotta be the pictures. Chicken can't look like that can it?

Jacked UP BBQ
02-25-2010, 01:41 PM
Its gotta be the pictures. Chicken can't look like that can it?

not sure what you are asking, Look like what?

woodfolks
02-25-2010, 04:03 PM
Thanks so much for all the input
It is a big help

HandsomeSwede
02-25-2010, 05:32 PM
If you want the general guidelines that pretty everyone uses for thighs, with one variation or another, just Google 'Jumpin Jim chicken thighs'. In my first comp I was 12th in chicken, the next comp (only my 2nd) I did a variation of the Jumpin Jim method and got my first call.

chambersuac
02-25-2010, 05:44 PM
Divemaster, I think you should turn in whole chickens this year...skinless :)

Jacked UP BBQ
02-25-2010, 09:55 PM
This is how I spent my evening. NO TRIMMING! Just for flavor and color with the new Jacked Up rub and the new Jacked Up Process, damn that shizzle is good!:mrgreen: What do you think about the new color?

Jacked UP BBQ
02-26-2010, 07:44 AM
damn no love or hate for my chicken? So much for sharing pics!!!!!

chopshop
02-26-2010, 09:46 AM
i love the new color it looks better than all the other pics that everyone else posted.

falldownbbq
02-26-2010, 09:55 AM
Jacked up/ OCPA now have a fec100 and a new chicken rub and recipe? Oh man.. could be a force to reckon with if you guys start cooking better chicken :-P

looks freaking amazing!! would love to get a bite of that!!

Lake Dogs
02-26-2010, 09:59 AM
That bright red, it looks HOT. Best of luck with it!

Jacked UP BBQ
02-26-2010, 10:05 AM
That bright red, it looks HOT. Best of luck with it!

Thanks, it should get about last place!

chopshop
02-26-2010, 10:18 AM
Jacked up/ OCPA now have a fec100 and a new chicken rub and recipe? Oh man.. could be a force to reckon with if you guys start cooking better chicken :-P

looks freaking amazing!! would love to get a bite of that!!
kinda like the NY YANKEES of BBQ. That chicken looks like its on fire. name the new rub CRIMSON CLUCKER!

slowerlowerbbq
02-26-2010, 12:26 PM
Wow, what a difference from the other 2 you posted. Very nice! Those should contrast and stand out nicely with greens in your turn in box. I'd like to see some pics of that! And I cant wait to try the new rub.

Now I just gotta get to work and bring that Delaware State Champion trophy back to Delaware :cool:

Jacked UP BBQ
02-26-2010, 12:30 PM
Wow, what a difference from the other 2 you posted. Very nice! Those should contrast and stand out nicely with greens in your turn in box. I'd like to see some pics of that! And I cant wait to try the new rub.

Now I just gotta get to work and bring that Delaware State Champion trophy back to Delaware :cool:


I hope that trophy stays in NJ at least until we make the Jack, and then it is yours!

Smokin' Gnome BBQ
02-27-2010, 09:05 AM
thats some fine chicken. when will the new rub be available?

Nomanerz
02-27-2010, 07:28 PM
Chicken has been our worst meat at comps...we've tried everything (breasts skin on/off, wings, legs and thighs skin on/off bone in/out)...I don't know why, but we've done the best with the thighs (bone in and skin on)...That being said, although we scored better, we were very inconsistent mainly cuz we couldn't get the skin right...We tried grilling the thighs low and slow and in the smoker at 300 degrees attempting to get the skin just right...I think our best result was crisping the skin at 300 degrees in the smoker, but we quickly found out as the thigh cooled, the skin became very rubbery and tough...A good friend and accomplished bbq'er showed me how to steam the thigh in our finishing sauce...this process resulted in a very tender piece of chicken with skin that bit through very cleanly...Although we didn't get a call, we did the best we've ever done at the Royal, placing 53 out of 473...I think wecould've done better had I seasoned the thigh better prior to cooking...Here's what the finished product looked like:http://i829.photobucket.com/albums/zz214/ayinouye/IMG_00711.jpg
Just my 2cents worth...

topchefvt52
02-28-2010, 07:17 AM
not sure what you are asking, Look like what?

Think he's referring to the color of the sauce...looks kinda "mustardy". I'm guessing it's the lighting.

Smokin' Gnome BBQ
02-28-2010, 09:53 AM
you all got me wondering what you think of the color of my chicken was like. here are a couple of pics from last night.. I didnt trim, scrape or mutliate in any way. just tring a new method..its kinda a combo of a few that are out there..

Sal

Jacked UP BBQ
02-28-2010, 11:35 AM
Nice bite through! I personally like that color, the reason I am doing mine so red because I have used the color you have and darker colors and they have never done really well for me. I cooked chicken last night and it looked just like yours and the flavor was awesome. I think it looks good. I am trying to do away with any specs on my meat.

Smokin' Gnome BBQ
02-28-2010, 12:03 PM
Nice bite through! I personally like that color, the reason I am doing mine so red because I have used the color you have and darker colors and they have never done really well for me. I cooked chicken last night and it looked just like yours and the flavor was awesome. I think it looks good. I am trying to do away with any specs on my meat.

Thanks, I do like a little darker color and I think that may come by hitting it with a little smoke at the end. I kinda like the specs, I think it adds character and contrast. My chicken has never done well (highest was 2 x 13ths), I think this may work as far as not costing me a nice overall placement.

Stupid chicken....

deena
03-01-2010, 05:27 PM
I find the lighter colors have done better for us.

BigOlBoysBarBQ
03-01-2010, 05:59 PM
...funny thing is we have never did a sauce or injected just a nice italian herb dry rub and time on the smoker not in a pan or any liquid involved and we have got in middle 25th or better (17th)...tried sauce and done way worse 3 spots out of last..injected way worse (cough) dead last. So I don't know though all of the chicked posted looks great and winners to me...haha but with my record what do I know...haha

Jacked UP BBQ
03-01-2010, 06:01 PM
I have had a lot of phone calls and emails about the chicken, some people hate the color and a lot of people love it. This chicken is made with a process probably never done before, and flavors that I guarantee have never been done before. I will not reveal the secrets, but will keep you posted on success. I am going to go with the dark cherry red on the bottom for little rock. I will take pitures and keep updates. I will do another chicken cook next week and even include a box to show what it looks like over a putting green. Will not do our regular presentation, but will get six in the box for you.