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View Full Version : Not trying to start an argument!!!!


Jacked UP BBQ
07-16-2010, 12:36 PM
But why do they allow lollipop chicken? IMO that is marking or sculpting just as much as a brisket slice rosette? Anyone else think along these lines?

SmokeInDaEye
07-16-2010, 12:37 PM
I didn't know that they did and I agree with you now that I do.

RubMeTender
07-16-2010, 01:13 PM
Isn't the chicken lollipopped before it goes on the heat? The brisket is sculptured after right?

Jacked UP BBQ
07-16-2010, 01:28 PM
Yes, but I am not sure what the difference would be. It is still sculpted meat.

Jorge
07-16-2010, 01:30 PM
Yes, but I am not sure what the difference would be. It is still sculpted meat.

could you post something like this on a Tuesday next time?:-P:becky:

ique
07-16-2010, 01:42 PM
Are you bored Matt? Why dont you get outside and cook some barbecue?

Jacked UP BBQ
07-16-2010, 01:53 PM
As I was sitting here trimming my lollipop chicken I thought to myself????? This is SCULPTING!

Jacked UP BBQ
07-16-2010, 01:55 PM
Are you bored Matt? Why dont you get outside and cook some barbecue?

I am bored actually. I am waiting for my crew to come get me so I can get to troy and cook some stuff up!:laugh:

Jacked UP BBQ
07-16-2010, 01:56 PM
could you post something like this on a Tuesday next time?:-P:becky:

Whats your opinion on this?

Jorge
07-16-2010, 02:03 PM
Whats your opinion on this?

I think you've got an argument, but I think the rules committee has already looked at this.

huminie
07-16-2010, 02:12 PM
I dunno...it doesn't seem much different than trimming thighs all the way down to little "pillows"...especially if they are de-boned as well. And what about trimming ribs down to St. Louis cuts? As long as it is all done before the cook I don't see a big problem with it. But then again, I am not convinced that lollipops are the best way to go for chicken. Maybe for an appetizer or open category though.

BigButzBBQ
07-16-2010, 02:16 PM
I say to heck with it all and just start requiring whole chickens be cooked. :laugh:

Smokin' Gnome BBQ
07-16-2010, 02:18 PM
wow, I didnt know that you could actually turn those in. I dont think it would be marking as it was done pre-cook. I have turned in legs for the last 2 years and have never gotten above 13th. I think wings may be the way to go.

smknwhlswife
07-16-2010, 04:31 PM
wow, I didnt know that you could actually turn those in.

They allow it. I've judged them, gave them 9 on appearance but they were dry and tough.

lunchlady
07-16-2010, 08:37 PM
I think you've got an argument, but I think the rules committee has already looked at this.

I was at a rules meeting where that was discussed, and it was determined that it wasnt marking, regardless of when it was turned into lollipops. It is more of a technique.
When only one team was turning them in, I guess it could have been seen as somewhat 'identifiable', but judges nowadays can never be sure (and shouldnt be thinking about) who turns in what, especially with so many BBQ classes.

Buster Dog BBQ
07-16-2010, 10:43 PM
What's next? Chicken salad?

I suppose it could be seen as that but how many judges have to know that belongs to a certain team for it to matter?

Lake Dogs
07-17-2010, 07:27 AM
Yes, it is sculpting; of that there is no doubt. I myself wonder why chicken is even
part of it (a category at all), but that's another story. Would love to see that 4th
category be beef ribs. Chicken isn't BBQ, IMHO.

mmmmeat
07-17-2010, 11:40 AM
I say to heck with it all and just start requiring whole chickens be cooked. :laugh:

I think ICBS (or is it IBCA)does do whole chic's ....well maybe it's halffers but still not muffin pan so more appetizing in my book