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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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01-07-2011, 12:23 PM | #1 |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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chicken trimming
Am going to do a practice comp cook this weekend of ribs, butts and chicken. I have read many threads where individuals state they hate trimming chicken and that it takes a lot of time. I have not found it to be overly time consuming and so wonder if I am missing something. I start with smart chicken thighs (air chilled no water added). I trim off excess skin to square things up a little and remove a little edge meat to give it some uniformity and call it good. I know some de-bone. But for those of you who cook bone in do you do anything else that I am missing? keith
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01-07-2011, 03:38 PM | #2 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Nope...not me...that`s about it. I like my chicken to look like chicken...;0)
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01-07-2011, 03:40 PM | #3 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Post a few pictures (top & bottom) and maybe we can help you out.
Prepping chicken doesn't take forever, but that chicken fat is slimy and nasty stuff. I also don't think you can do much to the chicken once it is cooked and that leads a lot of folks to be more particular on the front end.
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Life's a party with a Backwoods Party! |
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01-07-2011, 03:47 PM | #4 |
Full Fledged Farker
Join Date: 05-11-10
Location: Waverly,Iowa
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I hate trimming chicken also, but it normally doesn't take me all that long, maybe 20-25 minutes from start to finish wipe down. I think some of the gripes are from people that scrape the skin......now that is torture!!!
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Justin- Lucky's Q, 2 Stumps Stretch's |
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01-07-2011, 04:46 PM | #5 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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You can certainly help yourself out by buying more consistent looking pieces if possible. How many pieces are you trimming. I hate trimming 24 more than 6.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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01-07-2011, 05:10 PM | #6 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I think it's like anything else in BBQ: you can make it as complicated or as simple as you want.
I've pretty much done the spectrum and decided that I'll go middle of the road: Bone-in, meat trimmed to uniformity, skin off, scraped for bulk and rewrapped for cooking.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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01-07-2011, 06:19 PM | #7 |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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01-07-2011, 06:58 PM | #8 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I used to buy my chicken at Costco...but you never know what you're gonna get. Now I buy it from the local market and have it trimmed/cut to my liking. All I have to do is trim off the tamale...shape it up a bit...and it's ready to roll.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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01-07-2011, 07:00 PM | #9 |
is one Smokin' Farker
Join Date: 10-15-06
Location: washington mo
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loly pop chicken has any one see this i have never seen an pic of how this is done
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MOFO Chapter - BBQ Brethren KCBS CBJ - Beta Beta Que jim beam black coke |
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01-07-2011, 07:08 PM | #10 |
is one Smokin' Farker
Join Date: 12-11-07
Location: Jefferson City, MO
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most gripes are from scraping the skin
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01-07-2011, 07:15 PM | #11 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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You cook 8, or you turn in 8?
Some folks turn in 8 so the last judge also gets a choice
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Life's a party with a Backwoods Party! |
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01-07-2011, 07:36 PM | #12 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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I thought every one just threw them in a muffin pan and plopped them out for turn it?
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01-07-2011, 08:15 PM | #13 | |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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Quote:
Good to see you on here. Susie and I are about to finish up our master judge certification. When we cooked with you it inspired me to compete. I hope to do a half dozen contest this year. Hope we run into each other. I have seen the lolipop turned in at a few contest. It looks like they release the meat at the bottom of the bone and then push up into a clump towards the other end. Don't remeber what is done with the skin or if it was skinless. Hope that helps. keith |
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Thanks from:---> |
01-07-2011, 08:18 PM | #14 |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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I am cooking 8 at this time because that is what comes in a pack. I am practiceing for my first comp. I have judged close to 30 contest but have never competed. Once I get to a contest to cook I will probably cook 16 to get 6 to turn in. keith
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01-08-2011, 05:36 AM | #15 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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Last comp we did we cooked 32 pieces. 32!
We usually cook 16, but we tried 2 methods. Matt and I worked on a new recipe for months and introduced this to the other 2 team mates at the comp. Our new method was the winner. It takes me at least 10 minutes each piece to trim. What a pita. But after all of the work, the outcome was awesome!
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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