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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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Old 02-03-2018, 02:34 PM   #1
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Default Uds chicken practice

1st off, I only had 4 thighs. Didn't feel like thawing a whole package.

Used some Plowboys Yardbird for seasonings. 1st time using it...love it! Ran at 250 for first hour. Pulled chicken outta the pan after an hour and placed on the uds grill. Bumped up the temp to 275 for the next hour. Glazed the chicken with about 15 minutes before pulling off.

Verdict: great flavor, bite through skin. The skin still had some soggieness to it, almost rubbery. But, bite through. How do I avoid that? Or is that just the way it is?
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Old 02-05-2018, 10:39 PM   #2
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Very nice color, looks great.
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Old 02-06-2018, 09:08 AM   #3
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Looks real good!!!
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Old 02-06-2018, 11:21 AM   #4
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If you go a little longer and a little hotter in the steam pan and shorter direct, you can probably get the skin to render better. Otherwise the bite looks good. You'll want to clean up the shape of those pieces for a comp though.
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Old 02-06-2018, 11:52 AM   #5
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try kicking the temperature up to 325. no reason chicken should take more than an hour on a drum
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Old 02-06-2018, 12:19 PM   #6
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Quote:
Originally Posted by enasnidx View Post
If you go a little longer and a little hotter in the steam pan and shorter direct, you can probably get the skin to render better. Otherwise the bite looks good. You'll want to clean up the shape of those pieces for a comp though.
I will try that on the next practice. I agree with the looks. Can definitely use some more practice on my chicken trimming skills.
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Old 02-06-2018, 12:21 PM   #7
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Quote:
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try kicking the temperature up to 325. no reason chicken should take more than an hour on a drum
Is that 325 direct or in a pan for the hour?
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Old 02-07-2018, 09:22 AM   #8
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Is that 325 direct or in a pan for the hour?
I put it in a pan so it can "take shape" for about 25-30 minutes. then put it on the grill. This is not what I do, but if you're looking for a good start follow this technique. Brad has probably won more cooking chicken on a can than anyone in the country.


http://blog.gatewaydrumsmokers.com/b...tition-thighs/
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Old 02-07-2018, 07:39 PM   #9
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i am going to critique you in an effort to help you improve so don't take it personally as i actually suck at chicken, but... as you know your trimming and size are off. only four pieces i know but if you are in a competition and you have four or forty, try to get them the same shape and size. the sauce is also uneven and blotchy in thickness and color. cameras do weird things but some pieces look too carmelized. overall i think they all look too dark.
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Old 02-07-2018, 10:06 PM   #10
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Quote:
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i am going to critique you in an effort to help you improve so don't take it personally as i actually suck at chicken, but... as you know your trimming and size are off. only four pieces i know but if you are in a competition and you have four or forty, try to get them the same shape and size. the sauce is also uneven and blotchy in thickness and color. cameras do weird things but some pieces look too carmelized. overall i think they all look too dark.
Thank you for your reply rookiedad. I get you on all of it. Pay more attention to the trimming. Lighter on the sauce or should I thin it out more? I usually cut the sauce with apple juice. I guess not enough. I appreciate the criticism.
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Old 02-08-2018, 09:02 AM   #11
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You can thin with apple juice or get a sauce that is thinner out of the bottle.

Agree with rookiedad, a bit dark, uneven, and thick sauce.

Much better than when I started though!
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Old 02-09-2018, 12:56 AM   #12
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That's a tightly covered pan, right? That's the key. If it's not bite through, keep it sealed longer.
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