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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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08-03-2012, 10:08 PM | #1 |
On the road to being a farker
Join Date: 07-09-10
Location: B'ham Alabama
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Chicken for comps
Ok, all of you chicken winners out there tell me the best way to win with chicken? How do you get bite thru skin? It seems I can't get a call in chicken to save my life. What I do is:
Take the thigh out of the pack. I then pull off the skin and scrap the inside of the skin. While the skin if off I take my knife and "square up" the chicken. I then rub and put the skin back on. My big problem is "squaring up" the chicken, cutting thru the bone seems I have to chop thru it which messes the meat up. Plus I end up with very small pieces Any help would be great. Thanks |
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08-03-2012, 10:28 PM | #2 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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What were you scores from the judges at the last three comps? My bet is it's not how you trim your chicken. Also, buy a cleaver.
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Little Miss BBQ |
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08-03-2012, 10:35 PM | #3 |
On the road to being a farker
Join Date: 07-09-10
Location: B'ham Alabama
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Mostly 7's. A couple 8's. My scores are low but consistent so I think I am just doing something Wrong. My skin is not really bite thru and I cannot get even pieces for nothing
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08-03-2012, 10:58 PM | #4 |
is one Smokin' Farker
Join Date: 09-30-11
Location: Beebe, ar
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Do u use a commercial rub? Do u use a butter bath? The butter bath increased my chicken a ton
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Myron Mixon Smoker 60 h2o |
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08-04-2012, 12:28 AM | #5 |
is one Smokin' Farker
Join Date: 09-28-09
Location: Oil City, PA
Name/Nickname : Sean
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Poultry shears work great for trimming the ends of the bone. But buy a high quality pair, the cheap ones dont work so well.
As far as the other questions, experiment or take a class. Basic knowledge is given freely around here, but specifics are sometimes a closely guarded secret.
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Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ (2) Chargiller Akorn ~ (4) Weber Kettles ~ La Caja China ~ Oklahoma Joe Bronco Drum Smoker |
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08-04-2012, 06:21 AM | #6 |
On the road to being a farker
Join Date: 07-09-10
Location: B'ham Alabama
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08-04-2012, 07:09 AM | #7 | |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Quote:
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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08-04-2012, 07:48 AM | #8 |
On the road to being a farker
Join Date: 07-09-10
Location: B'ham Alabama
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I don't trim until I get meat inspected. I don't
Marinate at all (maybe part of my problem). I rub Just before I put on the smoker. |
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08-04-2012, 08:34 AM | #9 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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By my question I mean what are the 6 judges scores for appearance, the 6 judges scores for taste and the 6 judges scores for tenderness? Looking at those 3 categories will tell you where your biggest issue lies. My advice is to go to the bottom of the page and search for competition chicken. Our chicken was developed by reading everything I could find, taking a class, and by practicing chicken all the time and making changes along the way. If anything, search for the pickled pig's chicken method.
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Little Miss BBQ |
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08-04-2012, 09:38 AM | #10 |
is one Smokin' Farker
Join Date: 03-08-08
Location: Overland Park Kansas
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08-04-2012, 11:55 AM | #11 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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. Try trimming at home, it's a lot easier in your kitchen, and will save you a bunch of time at the contest.
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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