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-   -   Am I the only one.... (http://www.bbq-brethren.com/forum/showthread.php?t=81671)

Willie's BBQ 04-01-2010 07:31 PM

Am I the only one....
 
Am I the only one who thinks that it is odd that we cut,trim,manipulate chicken to look like a square piece of meat??:confused: Why don't we turn in chicken that actually looks like chicken?? ........Just askin..:tape:

tonto1117 04-01-2010 07:36 PM

Quote:

Originally Posted by Willie's BBQ (Post 1236115)
Am I the only one who thinks that it is odd that we cut,trim,manipulate chicken to look like a square piece of meat??:confused: Why don't we turn in chicken that actually looks like chicken?? ........Just askin..:tape:

Because that would make way to much sense and make our lives easier. That's like asking why they sell 8 hot dog buns in a bag and a 10 pack of hot dogs......:crazy::becky:

davidh9946 04-01-2010 07:52 PM

I don't have the answer but I have not done competitions. I have judged (KCBS certified) and I think it might have something to do with the symmetry of 6 perfectly placed, identical pieces of chicken in the presentation box. Just my 2 cents.

Paulmark 04-01-2010 08:08 PM

Quote:

Originally Posted by davidh9946 (Post 1236143)
I don't have the answer but I have not done competitions. I have judged (KCBS certified) and I think it might have something to do with the symmetry of 6 perfectly placed, identical pieces of chicken in the presentation box. Just my 2 cents.

Must be a six-pack mentality:confused:

G$ 04-01-2010 08:08 PM

Yeah, I don't want to take this off topic, but if I were making a governing body from scratch, I'd require (2)half chickens be cooked.

Also, what's worse is those chicken squares are looking more like chicken balls recently.

Smokin' Joe 04-01-2010 08:18 PM

Because even, symetrical, simliar looking pieces of chicken are appealing to the eye, lumpy, uneven, ragged not so much. Looks goods...tastes good kinda thing.

FWIW, I know a pretty successful KCBS team that turns in thighs that look "tidy" but are not uniform (ie, square or round) and score very very well on a regular basis.

For us on the other hand, our chicken doesn't taste good enough for it to look less than perfect:doh:

Merl 04-01-2010 09:22 PM

Since last summer all the chicken I see in the judges tent looks like a round biscuit cooked in butter or parkay margarine. But that is just my thoughts.

MoGreen 04-01-2010 09:56 PM

You're all missing the obvious... it's hip to be square! I'm sorry. I couldn't help myself. Off to the penalty box...

slowerlowerbbq 04-01-2010 10:00 PM

Quote:

Originally Posted by G$ (Post 1236172)
Yeah, I don't want to take this off topic, but if I were making a governing body from scratch, I'd require (2)half chickens be cooked.

G$, I love that idea. Last year in Dover, I did just that. Had to cut it up to get it in the box. Needless to say I didnt do well, but at least I beat out Paul Peterson :thumb: of course I had no idea what I was doing. At least it looked like chicken.

However, I have to agree with Smokin' Joe. Symmetrical pieces make a better presentation and that's 1/3 of the score, aint it?

Jeff Hughes 04-02-2010 06:45 AM

Quote:

Originally Posted by stallardmark (Post 1236344)

1/3 of the score, aint it?

Not exactly.

Appearance, taste, and tenderness are weighted, with appearance counting the least...

MattCom 04-02-2010 07:16 AM

I would think part of it is to show the judges they are all tasting the same exact piece of meat, with that said, then the burden goes on the judges to hopefully have consistent scores... Am I expecting too much?
Let's just hope the trend doesn't carry over to Pulled Pork. It might be tough getting pieces of pulled port to look alike...:noidea:

SmokinOkie 04-02-2010 11:05 AM

Quote:

Originally Posted by Merl (Post 1236267)
Since last summer all the chicken I see in the judges tent looks like a round biscuit cooked in butter or parkay margarine. But that is just my thoughts.

Merl, I understand you can tell a round biscuit, but how do you tell it was cooked in butter or parkay just by looking? :doh:

smoke it if ya got it 04-02-2010 11:08 AM

I always thought it was so the judge with the small piece didnt get chicken envy!:-P

Alexa RnQ 04-02-2010 11:23 AM

Quote:

Originally Posted by MattCom (Post 1236583)
I would think part of it is to show the judges they are all tasting the same exact piece of meat

I just don't see how one could demonstrate that with chicken. Unless you've gotten hold of a Chernobyl chicken with six legs!

I have to admit that I don't like "machined"-looking pieces of chicken, but I don't like raggedy, untrimmed chicken either. There's a middle ground of nicely trimmed, presented pieces.

Smitty250 04-02-2010 11:39 AM

Quote:

Originally Posted by Willie's BBQ (Post 1236115)
Am I the only one who thinks that it is odd that we cut,trim,manipulate chicken to look like a square piece of meat??:confused: Why don't we turn in chicken that actually looks like chicken?? ........Just askin..:tape:

I agree!! Here's something funny. When I first started competing last year before all of this competition chicken research I have been doing I placed in the first 2 competitions in the chicken category. All I did was lightly trim, marinade, rub, and smoke. After those 2 competitions and some heavy research I practiced and competed using the bone-out, heavy uniform trim, scrape skin, parkay bath method and haven't placed in chicken since then! :confused: I guess it's time to go back to basics and keep it simple!


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