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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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04-14-2011, 01:21 PM | #1 |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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Chicken Box help
Heres my latest attempt. Anyone mind giving me some pointers, grades, contructive criticism? Really appreciate it!
Thanks!
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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04-14-2011, 01:25 PM | #2 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Trim so they are symmetrical close to the same size and no dealy whops hanging off the sides. Try to make the sauce as pretty as possible trying not to glob. Just take your time and make them look nice. I do like the color of your sauce!
Good luck.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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04-14-2011, 01:34 PM | #3 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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this helped us alot! use it as a guideline and tweak it to make it your own. concentrate on being neat and uniform. good job though, looks like you got nice bite through skin!
http://www.bbqbug.com/forums/bbq-con...n-chicken.html
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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04-14-2011, 01:35 PM | #4 |
is one Smokin' Farker
Join Date: 11-24-09
Location: Cleveland, Ohio
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FBA Comp???
1. Pull, shred or chunk some chicken and put that down in the bottom of the box so that your meat sits up a bit (sauce that too).
2. Turn the chicken the other direction so that you can hide gnarly end pieces against each other (if you want). 3. Make sure that you rub & sauce the ends of your entries (discolored) and that you get your "finish" sauce on a bit earlier to set and not glob 4. Your injection stained the inside of the chicken and that could throw people off, even if they have already scored you on presentation. They may take it out on you in taste and tenderness. 5. Shape the thighs to be a bit more wide and a bit less narrow. 6. Hide the loaf pan in the picture. Other than that...go get em in Venice this weekend. |
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Thanks from:---> |
04-14-2011, 02:01 PM | #5 |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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Thanks everyone! I appreciate the help!
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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04-23-2011, 06:15 PM | #6 |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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Okay, round 2. Am I getting any closer? Thanks in advance for any advice. I really appreciate it!
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 Last edited by Fishiest1; 04-23-2011 at 06:50 PM.. |
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04-23-2011, 06:45 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The thighs look good, but what is under them? It looks a bit like brains in the picture . Is this for an FBA competition? I have no idea what the judges look for, so I'm really not a big help, but the thighs look better than the first box.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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04-23-2011, 06:52 PM | #8 |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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Yikes! Brains!
Yes, its FBA so trying not to show any white.. Again, I appreciate the comments good or bad, its the only way I can improve! Thanks
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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04-23-2011, 09:33 PM | #9 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Seeing white is ok. FBA, MBN, GBA judges are accustomed to it. It's not like KCBS. Fill the box, neatly, with meat, but not over-crowd. A nice rich red color (like in the first pics) do best in appearance. Shredded chicken, underneath, is *ok*, but certainly not required. Definitely NOT brains!! :-)
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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04-23-2011, 11:43 PM | #10 |
On the road to being a farker
Join Date: 02-03-10
Location: Lakeland Florida
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chicken box
Add another row of thighs.
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04-24-2011, 02:30 AM | #11 | |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Quote:
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Stumps XL Baby/UDS |
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04-24-2011, 02:32 AM | #12 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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I thought the same, brain junk
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Stumps XL Baby/UDS |
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04-24-2011, 04:40 AM | #13 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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I agree with the others. Brains....
The thighs on the second cook do look much better than the first cook though. I also think a third row of thighs would make the box look better. Then again I am not at all familiar with FBA rules. Might also want to consider thinning out your sauce. IMO, if you can't easily pour your CHX sauce, it's too thick. Best of luck!
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Crash - HIBarbeque.com |
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04-24-2011, 10:18 AM | #14 |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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I wanted to try a third row but tried going boneless with a few as a test so then didnt have enough to make another row. I will do it for sure next time!
So to get rid of the brains should I just cut in finer or tear it? Any suggestions? Thanks!
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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04-24-2011, 10:48 AM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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FBA, GBA, MBN, etc. dont allow garnish. Otherwise the rules in the box are very similar to KCBS. If it's meat, in the box, it is assumed that it was intended to be eaten/sampled as part of the entry, and judges are therefore required to sample eat it. IF you shred or something make sure that it's not dry or something that'll bring your scores downward. Honestly, I think the cut of the 2nd box was better. If you can fit another row of chickens in there without cramming too bad, that's the answer. Otherwise go without. You'll be fine.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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