want to beat the best.

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kendall

Knows what a fatty is.
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We have a men's ministry at church, and this is the 2nd annual BBQ competition, coming up in August. We cook, compete for bragging rights, socialize while cooking and the congregation brings stuff to go with the meat. we cook our food to be judged and the church buys more for us to cook and share.
This year the smack talk has already started, I finished 3rd out of 9 in ribs last year and 2nd in pulled pork, but didnt compete in chicken.
Why, you ask. the winner has cooked chicken for years. good enough that people call and ask him to cater. Places like David Lipbscomb University in nashville tn. nobody thought they could beat him..he has chicken down to a science, so he competed unopposed.
Not this year.. I probably can't beat him, but I plan to give him a run for his money. we can use any piece of the bird, cooked any over any type of fire, even gas, seasoned, sauced, what ever we like.

our judges will be a restaurant owner, 2 of our preachers, and a community official. There might be others to make a total of 6 but I don't know yet.
I've been expirementing with cornell chicken. But I thought I would ask for ideas. what is your favorite? And will you share with me?
 
Dates, man! We need dates!! :mrgreen:

Good luck. Sounds like fun.

Anyone can be beat. The chicken man has a target on his back!! :-D
 
chad said:
Dates, man! We need dates!! :mrgreen:

Good luck. Sounds like fun.

Anyone can be beat. The chicken man has a target on his back!! :-D
Click to expand...
August 13th, downtown dickson............just smell for the smoke!!!
 
What does the chicken king usually cook? If he is that good at a certain cut or style you might try to find something a little different instead of trying to mimic exactly what he does. Also, what kind of setup will you have? That can be the difference between doing whole birds and just thighs. Personally I would shoot for whole birds as it has light and dark meat to cater to people's preferences.
 
colonel00 said:
What does the chicken king usually cook? If he is that good at a certain cut or style you might try to find something a little different instead of trying to mimic exactly what he does. Also, what kind of setup will you have? That can be the difference between doing whole birds and just thighs. Personally I would shoot for whole birds as it has light and dark meat to cater to people's preferences.
Click to expand...

Besides, the kids at Lipscomb will eat anything!! I know, we hosted a bunch at my home church many years ago!! :cool: :mrgreen:

It would be fun to drag the Kingfisher up there, but it's not likely to happen. :becky:
 
Thanks Colonel00, he cooks chicken halfs or quarters. over regular briquettes with a vinegar-pepper-hot sauce mop. he usually cooks 60-75 lbs if he cooks for the college fundraiser. so there isn't a finishing sauce. I like his cooking, it's a little salty but still well liked. He was also one of my highschool teachers, so that makes this even more fun.

my best chicken lately was boneless split breasts, marinted in Stubbs Spicy sauce and cooked on the gas grill.
 
I gotta believe you do not want to go head up against him them. The Cornell Chicken is an good way to go, done right, people love it. I do more of an Asian style, which is more of a sweet glaze with a little heat if you want. Not sure it is a better bet than Cornell Chicken
 
Maybe try some Roadside Chicken, it is vinegar based as well, should sit well with the judges if they like the chicken king's recipe.

Might be enough to dethrone the king :becky:
 
Well, you've got one thing he doesn't........THIS PLACE!!!!


How about spatchcocking a whole chicken? BRINE!!!! If he brines, you should and if he doesn't, you DEFINITELY should.
 
GIve us some details on how the chicken king cooks. Does he cook a lot of chicken at one time and serve the judges from the large batch?
 
Cornell chicken is da bomb. My wife's uncle was a professor emeritus at Cornell. Cornell is where the vinegar based,heavy salt chicken sauce was developed after WWII. That's where the Cornell sauce moniker comes from!! :mrgreen: In the northeast it is indeed known as Firehouse chicken since the volunteer fire departments do chicken dinner fund raisers. She brought the recipe with her when we married. :-D

Good stuff and if I was in an open free for all volunteer judge contest like this I'd go with it!!
 
Wampus said:
Well, you've got one thing he doesn't........THIS PLACE!!!!


How about spatchcocking a whole chicken? BRINE!!!! If he brines, you should and if he doesn't, you DEFINITELY should.
Click to expand...


Wisdom! :thumb:
 
Kendall remember this he's not the best YOU are! Ya have to have it in your head that YOUR the best. He's just one of many good cooks is all. Go get em!
 
Don't go only head to head with him where he is strong. Exploit his weaknesses. For example, work up a great presentation with good garnish.

Concentrate on a small batch just for the judges. Maximize it's appearance by cooking indirect with a light rub on the outside of the skin. You can put as much as you want under the skin. To bring the internal temp up the last five degrees cook it direct to get a little color and crispness in the skin.

Don't cook white meat, stick with the dark meat since it stays juicier. Go for juiciness as well as flavor which means you may want to throw in a brine or even a Kosmos soak. If you can beat him in moisture and appearance I bet flavor will fall right in line.
 
kendall said:
We have a men's ministry at church, and this is the 2nd annual BBQ competition, coming up in August. We cook, compete for bragging rights, socialize while cooking and the congregation brings stuff to go with the meat. we cook our food to be judged and the church buys more for us to cook and share.
This year the smack talk has already started, I finished 3rd out of 9 in ribs last year and 2nd in pulled pork, but didnt compete in chicken.
Why, you ask. the winner has cooked chicken for years. good enough that people call and ask him to cater. Places like David Lipbscomb University in nashville tn. nobody thought they could beat him..he has chicken down to a science, so he competed unopposed.
Not this year.. I probably can't beat him, but I plan to give him a run for his money. we can use any piece of the bird, cooked any over any type of fire, even gas, seasoned, sauced, what ever we like.

our judges will be a restaurant owner, 2 of our preachers, and a community official. There might be others to make a total of 6 but I don't know yet.
I've been expirementing with cornell chicken. But I thought I would ask for ideas. what is your favorite? And will you share with me?
Click to expand...

Do this:

http://www.bbqbug.com/forums/bbq-contests/894-award-winning-competition-chicken.html

and you will win.
 
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