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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 04-01-2010, 07:31 PM   #1
Willie's BBQ
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Question 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?? Why don't we turn in chicken that actually looks like chicken?? ........Just askin..
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Unread 04-01-2010, 07:36 PM   #2
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Originally Posted by Willie's BBQ View Post
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?? Why don't we turn in chicken that actually looks like chicken?? ........Just askin..
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......
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Unread 04-01-2010, 07:52 PM   #3
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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.
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Unread 04-01-2010, 08:08 PM   #4
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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
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Unread 04-01-2010, 08:08 PM   #5
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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.
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Unread 04-01-2010, 08:18 PM   #6
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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
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Unread 04-01-2010, 09:22 PM   #7
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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.
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Unread 04-01-2010, 09:56 PM   #8
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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...
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Unread 04-01-2010, 10:00 PM   #9
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Quote:
Originally Posted by G$ View Post
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 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?
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Unread 04-02-2010, 06:45 AM   #10
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Quote:
Originally Posted by stallardmark View Post

1/3 of the score, aint it?
Not exactly.

Appearance, taste, and tenderness are weighted, with appearance counting the least...
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Unread 04-02-2010, 07:16 AM   #11
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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...
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Unread 04-02-2010, 11:05 AM   #12
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Quote:
Originally Posted by Merl View Post
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?
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Unread 04-02-2010, 11:08 AM   #13
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I always thought it was so the judge with the small piece didnt get chicken envy!
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Unread 04-02-2010, 11:23 AM   #14
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Quote:
Originally Posted by MattCom View Post
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.
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Unread 04-02-2010, 11:39 AM   #15
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Quote:
Originally Posted by Willie's BBQ View Post
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?? Why don't we turn in chicken that actually looks like chicken?? ........Just askin..
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! I guess it's time to go back to basics and keep it simple!
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