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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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01-03-2011, 06:43 PM | #1 |
Got Wood.
Join Date: 12-12-10
Location: Fulton, MO
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Competition Chicken
I haven't participated in a competition yet, but I'm trying to learn everything I can. I noticed the nice little bundles many of you create with your chicken <I bow to the masters>. I was wondering if you created those bundles at home, prior to arriving at the competition, or do you have to wait until after your chicken is inspected at the event?
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01-03-2011, 06:45 PM | #2 |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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KCBS and IBCA rules allow cooks to trim their competition meats prior to arriving on site and meat inspections. You are not allowed to pre-season or marinate your meat in advance of the meat inspection.
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Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
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01-03-2011, 06:48 PM | #3 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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Trimming at home can remove a lot of work that you''d have to do otherwise once you arrive at the comp. It's always nice to sit and relax a little and enjoy the company of friends instead of trimming. Plus, it's always nicer to trim in an air conditioned home with all the sanitation compared to standing on an asphalt surfare when it's 90ºF.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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01-03-2011, 09:23 PM | #4 |
Take a breath!
Join Date: 12-05-06
Location: Pleasant View, TN
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We always do the chicken trimming at home. it is the most tedious of all the meats to prep for me.
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P |
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01-04-2011, 03:40 PM | #5 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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We not only trim our chicken, we trim ALL of our meats prior to the event; sometimes months in advance and then freeze it.
We've got enough stress at a comp to worry about without having to spend hours trimming out our meat... Based on the following, we are saving about 4 1/2 hours after the inspection by trimming our product in the comfort of the house... Trimming Two Briskets - 45-50 minutes Trimming Two Pork Butts - 30 minutes Trimming Four Slabs of Ribs - 60-75 minutes Trimming Sixteen Thighs - 120 minutes By trimming all of the meat prior, you get to inspect it and not get short handed. I wish I could count the number of briskets that I brought home only to find that after I opened them up there was a slice down the middle and we couldn't use it for a comp. Now we bring out two briskets for each comp so that if one doesn't turn out just right we can use the other. Why would you want to tie one hand behind you by not having a back up? Good luck and remember, a cryo-suck machine and a freezer is your friend!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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01-04-2011, 04:00 PM | #6 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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how long can you freeze your meat with no adverse effects (number of months)?
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Out. Again. |
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01-04-2011, 04:05 PM | #7 | ||
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Now if you are using the freezer in your kitchen, I wouldn't go more than a couple of months (three at the most) because it just won't get that cold.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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01-05-2011, 04:57 PM | #8 |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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You're not alone. I know of other teams that do exactly what you do. I have never been able to convince myself that frozen meat is as good as that which has not been frozen but that may be just a head game I play inside my own skull.
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Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
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01-05-2011, 09:10 PM | #9 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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If I can set up early enough I'll trim all my meats on site...if not I'll do it at home the night before. Same here Vince...always fresh...never frozen...NTTAWWT...
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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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01-06-2011, 09:11 AM | #10 | |||
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Unfortunately, I don’t have sponsors so saving money is a big part of being able to do comps. When I can save $.30 to $.75 (or sometimes more) a pound when briskets are on sale at RD I jump on it. I’ve also built up a friendship with the guys in the meat department and they let me dig through the cases and pick out the meat. Last year I bought briskets twice, both times on sale, and after going through 7 cases I was able to find 12 briskets that I liked for the comps. Same thing goes for ribs. I want to say that I went through at least 9-10 cases of ribs to find enough ‘good ones’ for 5-6 comps. When it comes to chicken, I’m always trying to get that out of the way. I don’t think that I’m alone in saying that I HATE trimming chicken, it drives me nuts, I almost wish that they would drop the category. So if I can get that done on my schedule over the winter with no adverse effect by flash freezing, I'll do it with no regrets. I guess one of the other pluses is the fact that I can inspect the meat well before the competition. I’ve always said that there are only two days I like surprises, my birthday and Christmas. For me to take a risk on a cryo’d brisket is just too much for me. While I haven’t had any that were ‘sour’, I have had more than a few that once opened I discovered that there was a slice across the middle of the flat and no way to hide it for the turn-in. I want to know this before I get to the comp so I can select another one to take its place. For what it’s worth, it’s worked for us.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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01-06-2011, 10:36 AM | #11 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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MAybe that is why we suck at chicken. It only takes me about a minute a thigh to get good shapes and the fat off. Dont trim pork, trim brisket in about 5 minutes and ribs in about 3 minutes per rack. Sharp knife and know how to trim, shouldnt take you too long. I sometimes trim chicken in the morning.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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01-06-2011, 11:09 AM | #12 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I normally start out with about 20 thighs (then pick the best 16 to take with me) and I can average about 4 minutes a thigh once I get into a rhythm, but there are times it takes me longer to get into that rhythm. I also clean up my trimmings and store them for later use in things like pot pies and stir fries so I don’t have to handle them as much. As for brisket, I like to split the flat from the point so that’s where about half my time is spent. After that I’m trimming the fat cap down to 1/8-1/4 inch. Pork, I don’t know, maybe I’m a bit fussy in how I trim up the MM but it works for us. Ribs, I usually have a hassle with getting the silver skin off the back so that’s where my some of the time is spent… Rib tips are popular with my customers so I try to clean them up for later cooking… Again, I’d rather only handle the meat once if I can help it.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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01-06-2011, 01:14 PM | #13 |
Full Fledged Farker
Join Date: 05-29-08
Location: Fairborn, Ohio
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I personally like to trim all my meats at the contest. It keeps me from drinking all day and not focusing on the contest.
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[FONT=Comic Sans MS]JayAre-B-Q [/FONT] [FONT=Comic Sans MS]Stumps Original 223 W/Stoker[/FONT] |
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01-06-2011, 01:28 PM | #14 |
On the road to being a farker
Join Date: 04-13-10
Location: Chandler, AZ
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We trim all the meats the night before leaving for a competition. It's much easier in your own kitchen.
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I.A.B. 30 BBQ Chandler, AZ |
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01-06-2011, 01:43 PM | #15 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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I do my trimming at the comp as well, chicken included. No worries about sanitation we have good hot water, soap, and I bring lots of rubber gloves. After we set up on Friday there isn't really much to do anyways and I like the feel of knowing I'm getting the meat ready on site. Makes me feel like I'm really rollin with the big boys! ha. This did cost me BIG TIME over the NYE comp though when I opened my brisket and found a big slash down the middle of the flat. I just sliced the finished product from another area. Got killed in brisket, 42/45, but that was other reasons than the slice.
Comp chicken is hard though. I bow to the masters as well.
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