ZILLA
is One Chatty Farker
Do you drink Diet Coke with a slice of chocolate cake? :wink:
ZILLA
is One Chatty Farker
I can see it now :dancer:
ZILLA
is One Chatty Farker
OK, back on topic. Even if it doesn't matter as much as people think, could it still matter too much? You see as much as I love to stir a pot now and again I'm not trying to do it here. I really do think that we need better judging systems for BBQ in all three countries. The USA, Texas, and Canady, we all need to improve. I here and see so much discussion about appearance scores and dissatisfaction with the status-quo, all over the Internet I see it, I don't see how It can't be a problem. FYI, I'm very much dis-satisfied with the Texas system but will take it any day over the current version of the KCBS set. That being said the KCBS rules are close to what we all need but they still need a few heavy tweaks IMO. What's it gonna take?
Alexa RnQ
is One Chatty Farker
Well, that's where we'll part ways. I don't have any heavy-duty dissatisfactions with KCBS's rules at the moment. I have my moments about IBCA, but we cook satisfactorily under their rules, too.
Of course you'll see posts by those who dislike the status quo -- when was the last time you saw someone go online saying "I LOVE the rules!" :tongue: :laugh:
Of course you'll see posts by those who dislike the status quo -- when was the last time you saw someone go online saying "I LOVE the rules!" :tongue: :laugh:
SirPorkaLot
somebody shut me the fark up.
I for one refuse to:
- De-bone thighs - takes away from the flavor believe it or not
- Use a muffin pan - Myron has to be having the biggest laugh on that one
- use parkay on my chicken or ribs (or anything for that matter)
- Sell out - I cook for my pleasure. If it happens to please the judges - great!, if not - I enjoyed myself.
- Trim thighs to get them as presentable (and similar size) as possible
- Use my own process for bite through skin
- Laugh by butt off watching other teams spend hours prepping chicken into balls, parkay baths & muffin tins - all while I relax with a cold beer
- Only compete as time & money allows. Fortunately for me, it is a hobby. I am not trying to advertise my restaurant or catering biz, don't need a table full of trophies, and don't expect to walk away with any cash at the end of the comp. Just have a great time with great people.
BigButzBBQ
is Blowin Smoke!
After recently attending a KCBS judging certification, I do have to say that, they clearly do state that the appearance isn't weighed as heavily as the other factors, however, they spend more time going over appearance than anything else. They state what garnishes to use, how many pieces should be identifiable, pooling, puddling, etc., etc. but, when it comes to taste and tenderness issues, there is little time spent on them and they say that it is up to each persons interpretation. That is why I think there may be a bigger focus on the appearance factor than it truly merits, if it looks good, it looks good. Just make sure you got enough for everyone. I think people need to focus more on what they are happy with because by doing so, it will come out in the end product. On the upside, if they all look exactly the same, then I guess it would come down to purely taste and tenderness alone. :laugh:
BRBBQ
Babbling Farker
This is the perfect time to see PIC's, maybe we can compare square vs muffin vs regular shape chicken:becky: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??
slowerlowerbbq
Full Fledged Farker
Well said John, I couldn't agree with ya more brotha. Especially about the Parkay....ick. That being said, I think I will still end up stressing more about the chicken than anything else at comps this summer.
STUPID CHICKEN!
I just spent what probably totaled 8 hours over 2 days working on chicken for plesent hill only to be rewarded with a pair of 6 in appearance. I think we should just swith to chicken fingers.
Ouch, Phil that stings!
JD McGee
somebody shut me the fark up.
Think drumsticks...looks like chicken...tastes like chicken...and has a handle that judges love!
Vince RnQ
is Blowin Smoke!
There is nothing I dislike more than trimming chicken for a competition but ya gotta do what ya gotta do.
W
Willie's BBQ
Guest
BBQchef33;1239172 I think we should just swith to chicken fingers.[/QUOTE said:
ique
is One Chatty Farker
I just wrote something up on my blog on this topic:
http://ique2.blogspot.com/2010/04/competition-chicken.html
http://ique2.blogspot.com/2010/04/competition-chicken.html
Attachments
nthole
Babbling Farker
I like the idea of drumsticks and wings. We're gonna give that a go this year and just see what happens. I agree with the comment that most of the judging class seems to be about visuals, which is a bit weird. The more judges that aren't cooks seem to be watching tv and looking at stuff they seem to think more and more that they should be eating mini chicken meat loafs (wait...there's an idea!). You start to wonder if they could even identify a thigh in a grocery store.
C
clk219th
Guest
It doesn't make sense to me that what gets turned in looks nothing like a chicken thigh. If it looks good, it looks good even if they aren't all symmetrical. With that said, if the judges expect a box of squares, I guess that's what you have to give 'em.
jbrink01
is One Chatty Farker
I spent 1 hour boning thighs and trimming yesterday for a practice cook. Then spent 2 hours prepping and cooking, all to be met with "I sure liked the ones with the bones better" from my wife. That coupled coupled with all of my chicken calls coming with nicely trimmed (not perfect, but uniform), bone-in thighs has answered this question for me.
heinz57
Knows what a fatty is.
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??
Because this is how Myron does it!
