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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 03-28-2013, 01:21 PM   #16
Just BS
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Quote:
Originally Posted by BigBellyBBQ View Post
if you are cooking comp, never settle for what it is...keep trying-searching--testing--asking questions and yes failure at times...however never settle for status quo...just saying....
Whatever. Usually to get one thing you have to sacrifice something else. If that's your thing, that's cool, it's just not mine. I dont cook anything to impress anybody else, especially judges. I cook things the way I like it....which ironically enough seems to impress lots of folks. If putting baking powder on your chicken works for you, go for it. I certainly would try some if you offered it up. But its not my thing, i like my BBQ simple. Just sayin'....
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Unread 03-28-2013, 03:47 PM   #17
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First time I tried Mixon's recipe I screwed up and cooked the chicken skin side up for the whole cook. Turned out great w/ crispy skin.
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Unread 03-28-2013, 03:49 PM   #18
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First (and only) time I tried it, the skin stuck to the bottom of the pan and came off.
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Unread 03-28-2013, 04:27 PM   #19
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Quote:
Originally Posted by dwfisk View Post
Sorry, I'm not a fan of these "turn-in-box" fabrications. Chicken is chicken, not a muffin.
But they're darn skippy on a waffle! Just sayin....
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Unread 03-28-2013, 06:59 PM   #20
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Quote:
Originally Posted by dwfisk View Post
Sorry, I'm not a fan of these "turn-in-box" fabrications. Chicken is chicken, not a muffin.
+1

Maybe this method would work even better if you deep fried the skin after yanking it off the thigh and shaving it with a Bic. Then you could use meat glue to put it back on the thigh in the muffin pan...
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Unread 03-28-2013, 07:09 PM   #21
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Quote:
Originally Posted by Just BS View Post
Whatever. Usually to get one thing you have to sacrifice something else. If that's your thing, that's cool, it's just not mine. I dont cook anything to impress anybody else, especially judges. I cook things the way I like it....which ironically enough seems to impress lots of folks. If putting baking powder on your chicken works for you, go for it. I certainly would try some if you offered it up. But its not my thing, i like my BBQ simple. Just sayin'....
"Whatever" if that's your thing. If ya want both, take the skin off, scrape it, put it back on and cook it. Best chic you'll ever taste.
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Unread 03-28-2013, 08:09 PM   #22
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Quote:
Originally Posted by gruene smoke View Post
First time I tried Mixon's recipe I screwed up and cooked the chicken skin side up for the whole cook. Turned out great w/ crispy skin.
I think I'd prefer that version.
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Unread 03-28-2013, 08:57 PM   #23
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Wow, thanks everyone for all the tips! I think I am going to have a crack at using the baking powder technique this weekend.

I agree that this is all about trial and error, and fortunately, given that chicken is cheap, I can experiment more than with brisket. ;-)
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Unread 03-28-2013, 10:41 PM   #24
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Has anyone had sucess using the baking powder on smoked chicken?
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Unread 03-29-2013, 01:14 AM   #25
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Everyone on this site is striving to learn on how to cook better BBQ and if you are cooking comps, trying to learn a tip or technique that might earn them just a half a point...I have lost thousands ending up 3rd or 4th by a slime portion of a point, that why the practice to get that better score.
For me even while cooking only for myself, I strive to have a tasty dish. A couple years ago on a Sunday, fighting last nights Tequela party, I did a half dozen chicken halve and i was toooo hung over to spend the time triming chicken...and it was the worst chicken I made, tasting all that fat and crap that should have been trimned...
The bottom line is use these ideas, some will work and most will not, but the ones that will work for you will yield better results, for yourself, your friends and hopefully the judges...who are those dang judges anyhow???
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Unread 03-29-2013, 08:57 AM   #26
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Quote:
Originally Posted by dwfisk View Post
Sorry, I'm not a fan of these "turn-in-box" fabrications. Chicken is chicken, not a muffin.
I personally cook the "Chicken Meatballs" because they are uniform and that is it. I de-bone them, cook them skin side down in the muffin pan, and they come out great. I also think that I get marked down down for cooking them that way. I have since changed it to the chicken/butter pan method.

People cook how they feel comfortable cooking. If that means "chicken meatballs" then go for it.
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Unread 03-30-2013, 11:17 PM   #27
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Quote:
Originally Posted by John Bowen View Post
You might want to make a “finishing” rub by mixing your regular rub with some baking powder. When you take the chicken out of the pan sprinkle the fishing rub on when you set the skin on the smoker before you sauce it.
IMHO the idea in comp chicken is to keep the product as moist as possible and that is going to work against you. As stated before – just keep trying different things.
John, I just wanted to say thank you so much for posting about the baking powder. I made the chicken cupcakes tonight, and mixed baking powder into the rub. Those were THE best chicken thighs I have ever had in my life. They actually crunched when I bit into them. I'll be doing these again very soon!
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