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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-13-2011, 11:00 AM
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#1 |
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Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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Competition Style Chicken
There are a lot of threads that contain a compendium of info for cooking/smoking brisket, pork & ribs; all of which give any future BBQ competitor enough info to get started with a reasonable degree of non-embarrassment.
However, I'm at a loss to find something similar for chicken. Can someone point me in the right direction? And/or do we need to create such a thread?
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El Quattro Cacti Chili & BBQ Team Large BGE |
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10-13-2011, 11:08 AM
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#2 |
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is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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Check the Competition section of these forums. Failing that, read this: http://www.bbqbug.com/forums/bbq-con...n-chicken.html
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"If I were just a bit more humble, I'd be perfect" |
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10-13-2011, 12:04 PM
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#3 |
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Babbling Farker
  Join Date: 06-15-09
Location: Scituate, RI
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This is one way:
http://www.bbq-brethren.com/forum/sh...ad.php?t=98214
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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10-13-2011, 12:15 PM
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#4 |
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Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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Thanks gents!
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El Quattro Cacti Chili & BBQ Team Large BGE |
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10-13-2011, 01:17 PM
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#5 |
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is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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I see your in Plano. Most of the sanctioning bodies here in the Lone Star State require chicken halves.
Unless Sam's rolls back next year, there is currently only one KCBS event in the state that requires chicken parts. Its in your neck of the woods, Bedford, Texas over labor day. |
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10-13-2011, 01:30 PM
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#6 |
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Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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Thanks for that.
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El Quattro Cacti Chili & BBQ Team Large BGE |
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10-13-2011, 02:39 PM
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#7 |
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Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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Ok I see mention of brines and marinades. Do you do this before or after trimming out the pieces?
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El Quattro Cacti Chili & BBQ Team Large BGE |
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10-13-2011, 02:44 PM
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#8 |
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is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Most of the comps around here you can't trim prior to being inspected, nor can you marinate or brine. I will have a whole chicken for inspection. Then I start brining my half chickens right after meat inspection when I get on site and set up. After the brine, it will go into a marinade until ready to cook.
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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10-13-2011, 02:50 PM
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#9 | |
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is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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Quote:
brine or marinade after trimming. if you trimmed it afterward you might trimm off what got penitrated. wow that sounds kinda dirty  |
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