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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 10-04-2010, 06:16 PM   #1
smellzgoodbbq
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Default Chicken for competition

I am a newer competition cooker and my biggest downfall is chicken. I have heard various ways to get the "bite thru" effect. What is the easiest or at least most successful? I have scraped fat, cooked in butter and so on. Any help would be greatly appreciated.
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Unread 10-04-2010, 09:19 PM   #2
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Sounds like you know all the tricks
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Unread 10-04-2010, 09:31 PM   #3
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I'll tell you one thing that does NOT work... adding baking powder to your rub.
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Unread 10-05-2010, 06:34 AM   #4
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Easiest or best? They are not the same. It took my team mates (2) about 1.5 hours to trim 10 pieces of chicken at the last contest we did. Then the butter cooking method. That gets bite thru skin. Then there's taste. I use doctored Slabs products and have done fairly good with it.
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Unread 10-05-2010, 07:19 AM   #5
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I think you're on the right track.

The only other thing I'd try is....EXPERIENCE

Some folks smoke the chicken before finishing it over high heat on the grill.
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Unread 10-05-2010, 08:39 AM   #6
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Default Competition Chicken

Guys,

I've never competed before, but am signed up for a backyard gig this coming weekend.
Ribs and chicken.
I'm good to go with the ribs, but I'm a little worried about chicken.
I'd like to do some chicken wings, but I keep reading how people use thighs the majority of the time in comps.
Whatever advice you guys and gals could provide would be welcomed.
Thanks!
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Unread 10-05-2010, 08:52 AM   #7
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cook and urn int what you think is your best product. be it thighs, wings, drummies, breast.
my 1st(and so far only)sanctioned KCBS comp i turned in wings. despite the fact that i was ribbed pretty good(all in good fun)by some of the other teams and i had a lessthanperfect cook that day, i got a 10th place call out of 32 teams.
so go with what you know!
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Unread 10-05-2010, 08:59 AM   #8
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I scrape, but it is VERY labor intensive, and I have a problem with the skin shrinking too much. I plan to try the steam in butter method soon to see if I like it better. Some need to figure out a way to breed really thin skinned chickens...I'm lookin at you scientists
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Unread 10-05-2010, 09:08 AM   #9
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Grill it and turn it in. Thats the only way chicken is good.
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Unread 10-05-2010, 09:16 AM   #10
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I have been using this for bite-through skin and it works great!

http://www.thekansascitybbqstore.com...roducts_id=525

It helps if the thighs are very slightly frozen when you use this.

P.S. Also - leave the skin attached when you do this. Only 'open' the skin on one end just enough to get your seasonings in there.

Hope this helps!
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Unread 10-05-2010, 09:17 AM   #11
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here is a little helping hand for those of you that scrape the skin.

http://copco.com/store/site/product....C4E50BC27F.cfm
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Unread 10-05-2010, 09:50 AM   #12
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Quote:
Originally Posted by Ford View Post
Easiest or best? They are not the same. It took my team mates (2) about 1.5 hours to trim 10 pieces of chicken at the last contest we did. ...
Yep, thigh prep is no fun. I prefer the half chickens in IBCA. I can prep 4 chicken halves in 15 minutes.
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Unread 10-05-2010, 11:49 AM   #13
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Quote:
Originally Posted by toumaj View Post
Guys,

I've never competed before, but am signed up for a backyard gig this coming weekend.
Ribs and chicken.
I'm good to go with the ribs, but I'm a little worried about chicken.
I'd like to do some chicken wings, but I keep reading how people use thighs the majority of the time in comps.
Whatever advice you guys and gals could provide would be welcomed.
Thanks!
We tried tuning in the center portion of the wings along with our thighs at the Dells... Got back a comment card.

"The wings didn't help" Score: 9-8-8

Guess they didn't hurt much either!
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Unread 10-05-2010, 12:40 PM   #14
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Quote:
Originally Posted by thillin View Post
Yep, thigh prep is no fun. I prefer the half chickens in IBCA. I can prep 4 chicken halves in 15 minutes.
What do you do to prep a chicken half?
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Unread 10-05-2010, 02:16 PM   #15
Sweet Breathe BBQ
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Don't fear the wing...I've done pretty well turning them in. 4th place finish at Harpoon out of 42 teams and an 8th place at Lake Placid.
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