The BBQ BRETHREN FORUMS.
Page 1 of 2 1 2
Show 50 post(s) from this thread on one page

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   I hate prepping chicken (https://www.bbq-brethren.com/forum/showthread.php?t=150384)

PigTamer 12-28-2012 04:28 PM
I hate prepping chicken
 
I have been practicing comp chicken for the last 4weeks........still no where close!,,

Just ranting.

Boshizzle 12-28-2012 04:43 PM
+100!

cirk 12-28-2012 06:28 PM
The comp I did with friends they asked me to do the chicken. I asked them why they hated me!!!

Big Mike 12-28-2012 07:02 PM
Gotta love comp chicken..........NOT!!!!!!!!!!!!!!!!!!!!!1

swamprb 12-28-2012 07:16 PM
I hate going to work every night.

Don't mind Chicken prep because I psych myself up for it. I'm comfortable at the kitchen table, got some good tunes playing, sharp knives and lots of paper towels and 12-16 thighs just breeze on by!

MattG 12-28-2012 09:27 PM
I feel your pain. I'm known to finish prepping my chicken about 1 am Saturday morning. Mumble stupid chicken Mumble Mumble :tsk:

PigTamer 12-28-2012 10:54 PM
But does it turn out?....I have put in time but still have crappy results. That is what is putting me over the edge.

PatAttack 12-28-2012 11:05 PM
Comp Chicken.:mad2:

Hoss 12-28-2012 11:11 PM
That,my friend, is why comp is not for everyone.VERY FEW really good cooks/pit masters would EVER enter a comp.They do not have to prove themselves.:thumb:

Titch 12-28-2012 11:13 PM
What prep do you need to do for Comp chicken?
Cheers.
Titch

BigDaddyJT 12-28-2012 11:24 PM
Quote:
Originally Posted by swamprb (Post 2309763)
I hate going to work every night.

Don't mind Chicken prep because I psych myself up for it. I'm comfortable at the kitchen table, got some good tunes playing, sharp knives and lots of paper towels and 12-16 thighs just breeze on by!
x2 A couple of cold Anchorsteams, bag(s) of chicken and some sharp utensils. It's all part of the game. We like to call it "Puttin in work".


JT

Andrews 12-28-2012 11:28 PM
Good, sharp Poultry shears... works like a charm!

Cayman1 12-29-2012 08:48 AM
At our last comp, my team buddy said he was never going to eat a piece of chicken again, fried, bbq'd, or otherwise after prepping 18 pieces.

sfisch 12-29-2012 08:55 AM
Comp Chicken, A.K.A., The Devil's Meat.
Speaking from experience coming in D.A.L. in chicken once in 2011 to (3) 1st place finish's last year, the prep pays off. I ususally trim my pieces up on Tues or Wed the week of the comp, freeze, thaw on Friday and finish prepping it Friday afternoon and night. Sure there are some short cuts but good hard work does pay off.

bam 12-29-2012 09:12 AM
Quote:
Originally Posted by swamprb (Post 2309763)
I hate going to work every night.

Don't mind Chicken prep because I psych myself up for it. I'm comfortable at the kitchen table, got some good tunes playing, sharp knives and lots of paper towels and 12-16 thighs just breeze on by!
Can I send you mine to prep.


All times are GMT -5. The time now is 01:27 PM.
Page 1 of 2 1 2
Show 50 post(s) from this thread on one page

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.