I hate prepping chicken

PigTamer

PigTamer

Full Fledged Farker
Joined
Feb 3, 2010
Messages
271
Reaction score
129
Points
0
Age
52
Location
Moorhead,MN
I have been practicing comp chicken for the last 4weeks........still no where close!,,

Just ranting.
 
The comp I did with friends they asked me to do the chicken. I asked them why they hated me!!!
 
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!
 
I feel your pain. I'm known to finish prepping my chicken about 1 am Saturday morning. Mumble stupid chicken Mumble Mumble :tsk:
 
But does it turn out?....I have put in time but still have crappy results. That is what is putting me over the edge.
 
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:
 
swamprb said:
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!
Click to expand...

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
 
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.
 
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.
 
swamprb said:
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!
Click to expand...
Can I send you mine to prep.
 
sfisch said:
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.
Click to expand...

I hope to get there someday...thanks
 
sfisch said:
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.
Click to expand...

But that was a tough field in 2011 where you got your DAL; some real good cooks there. ;)
 
He, this is not very encouraging. I was going to do my first try-out at chicken bbbq:eek:
But now I am not to sure;)

Verstuurd van mijn GT-I9100 met Tapatalk
 
You must log in or register to reply here.

Similar threads

creek bottom
Meadow Creek Chicken Cooker
Replies
10
Views
656
Pife
P
T
Smoked Chicken
Replies
10
Views
1K
Chett. L
Chett. L
LordRiffenstein
Favorite food: rotisserie chicken
Replies
16
Views
603
SweetHeatBBQnSC
SweetHeatBBQnSC
WilliamKY
Food safety question on chicken.
Replies
17
Views
997
SmokinAussie
SmokinAussie
W
Lsg cabinet or double-d
Replies
2
Views
530
wilsond3010
W
Back
Top