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smellzgoodbbq
10-04-2010, 06:16 PM
I am a newer competition cooker and my biggest downfall is chicken. I have heard various ways to get the "bite thru" effect. What is the easiest or at least most successful? I have scraped fat, cooked in butter and so on. Any help would be greatly appreciated.

Jacked UP BBQ
10-04-2010, 09:19 PM
Sounds like you know all the tricks

tmcmaster
10-04-2010, 09:31 PM
I'll tell you one thing that does NOT work... adding baking powder to your rub.:doh:

Ford
10-05-2010, 06:34 AM
Easiest or best? They are not the same. It took my team mates (2) about 1.5 hours to trim 10 pieces of chicken at the last contest we did. Then the butter cooking method. That gets bite thru skin. Then there's taste. I use doctored Slabs products and have done fairly good with it.

TN_BBQ
10-05-2010, 07:19 AM
I think you're on the right track.

The only other thing I'd try is....EXPERIENCE :-D

Some folks smoke the chicken before finishing it over high heat on the grill.

toumaj
10-05-2010, 08:39 AM
Guys,

I've never competed before, but am signed up for a backyard gig this coming weekend.
Ribs and chicken.
I'm good to go with the ribs, but I'm a little worried about chicken.
I'd like to do some chicken wings, but I keep reading how people use thighs the majority of the time in comps.
Whatever advice you guys and gals could provide would be welcomed.
Thanks!

boogiesnap
10-05-2010, 08:52 AM
cook and urn int what you think is your best product. be it thighs, wings, drummies, breast.
my 1st(and so far only)sanctioned KCBS comp i turned in wings. despite the fact that i was ribbed pretty good(all in good fun)by some of the other teams and i had a lessthanperfect cook that day, i got a 10th place call out of 32 teams.
so go with what you know!

daedalus
10-05-2010, 08:59 AM
I scrape, but it is VERY labor intensive, and I have a problem with the skin shrinking too much. I plan to try the steam in butter method soon to see if I like it better. Some need to figure out a way to breed really thin skinned chickens...I'm lookin at you scientists:wink:

BBQ_Mayor
10-05-2010, 09:08 AM
Grill it and turn it in. Thats the only way chicken is good.

QansasjayhawQ
10-05-2010, 09:16 AM
I have been using this for bite-through skin and it works great!

http://www.thekansascitybbqstore.com/kc2/index.php?main_page=product_info&cPath=7&products_id=525

It helps if the thighs are very slightly frozen when you use this.

P.S. Also - leave the skin attached when you do this. Only 'open' the skin on one end just enough to get your seasonings in there.

Hope this helps!

rookiedad
10-05-2010, 09:17 AM
here is a little helping hand for those of you that scrape the skin.

http://copco.com/store/site/product.cfm/id/2B234685-1E0B-C910-EA1B6CE74331DBC4/fid/2B234695-1E0B-C910-EA048EC4E50BC27F.cfm

thillin
10-05-2010, 09:50 AM
Easiest or best? They are not the same. It took my team mates (2) about 1.5 hours to trim 10 pieces of chicken at the last contest we did. ...

Yep, thigh prep is no fun. I prefer the half chickens in IBCA. I can prep 4 chicken halves in 15 minutes.

Divemaster
10-05-2010, 11:49 AM
Guys,

I've never competed before, but am signed up for a backyard gig this coming weekend.
Ribs and chicken.
I'm good to go with the ribs, but I'm a little worried about chicken.
I'd like to do some chicken wings, but I keep reading how people use thighs the majority of the time in comps.
Whatever advice you guys and gals could provide would be welcomed.
Thanks!
We tried tuning in the center portion of the wings along with our thighs at the Dells... Got back a comment card.

"The wings didn't help" Score: 9-8-8

Guess they didn't hurt much either!

chuckd83
10-05-2010, 12:40 PM
Yep, thigh prep is no fun. I prefer the half chickens in IBCA. I can prep 4 chicken halves in 15 minutes.

What do you do to prep a chicken half?

Sweet Breathe BBQ
10-05-2010, 02:16 PM
Don't fear the wing...I've done pretty well turning them in. 4th place finish at Harpoon out of 42 teams and an 8th place at Lake Placid.

TN_BBQ
10-05-2010, 03:46 PM
Guys,

I've never competed before, but am signed up for a backyard gig this coming weekend.
Ribs and chicken.
I'm good to go with the ribs, but I'm a little worried about chicken.
I'd like to do some chicken wings, but I keep reading how people use thighs the majority of the time in comps.
Whatever advice you guys and gals could provide would be welcomed.
Thanks!


Scrape em at home. You are allowed to trim meat at home, so long as you don't season them (i'm sure a backyard event would also allow you to scrape the thighs at home where it is soo much easier).

Might try this:
Remove the skin from at least a dozen thighs
Scrape the fat with a spoon (don't fret too much if you tear em a lil, but try not to)
Trim the meat so they are rectangular (looks nice and makes skin fit better)
Remove the real big hunks of fat
Re-apply the skin to the meat (nicest meat pieces with nicest skin pieces)

If you trim the meat into rectangles, you'll probably find the skin will completely encapsulate (fancy word for cover it up) and you'll need to trim the skin a bit (throw the leftover skin at anybody that looks at you weird and asks "you cookin chicken there?")

Season & cook (no point in telling you how to do this, because every pitmaster has lil bit too much pride to completely follow another man's recipe word for word so you are on your own here)

Use the ugly pieces to test for doneness.
Serve the purdiest pieces to the judges.
Remain calm and smile when they call your name and you pickup your trophy. :becky:

thillin
10-05-2010, 04:30 PM
What do you do to prep a chicken half?

If they are just split, I remove the backbone, remove the chine bone from the breast, trim skin and remove excess fat.

Or I split whole birds, and it doesn't add any more time. And it only takes seconds to lay the foil in the tray instead of making a bed of parsley.:clap2:

bigdogphin
10-05-2010, 06:24 PM
Try chicken legs almost no prep. Just scrape a little fat off of the end. Cook at 275 and baste with margarine every 30 min.