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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-28-2012, 04:28 PM   #1
PigTamer
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Default I hate prepping chicken

I have been practicing comp chicken for the last 4weeks........still no where close!,,

Just ranting.
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Unread 12-28-2012, 04:43 PM   #2
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+100!
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Unread 12-28-2012, 06:28 PM   #3
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The comp I did with friends they asked me to do the chicken. I asked them why they hated me!!!
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Unread 12-28-2012, 07:02 PM   #4
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Gotta love comp chicken..........NOT!!!!!!!!!!!!!!!!!!!!!1
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Unread 12-28-2012, 07:16 PM   #5
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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!
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Unread 12-28-2012, 09:27 PM   #6
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I feel your pain. I'm known to finish prepping my chicken about 1 am Saturday morning. Mumble stupid chicken Mumble Mumble
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Unread 12-28-2012, 10:54 PM   #7
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But does it turn out?....I have put in time but still have crappy results. That is what is putting me over the edge.
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Unread 12-28-2012, 11:05 PM   #8
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Comp Chicken.
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Unread 12-28-2012, 11:11 PM   #9
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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.
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Unread 12-28-2012, 11:13 PM   #10
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What prep do you need to do for Comp chicken?
Cheers.
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Unread 12-28-2012, 11:24 PM   #11
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Quote:
Originally Posted by swamprb View Post
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!
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".


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Unread 12-28-2012, 11:28 PM   #12
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Good, sharp Poultry shears... works like a charm!
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Unread 12-29-2012, 08:48 AM   #13
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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.
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Unread 12-29-2012, 08:55 AM   #14
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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.
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Unread 12-29-2012, 09:12 AM   #15
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Quote:
Originally Posted by swamprb View Post
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!
Can I send you mine to prep.
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