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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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10-30-2013, 02:18 PM | #16 |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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I have been considering this for next year - now I will definitely try it
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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10-30-2013, 03:26 PM | #17 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Just cook the chicken and let the chips fall where they may, and do great on the other three meats. I am a firm believer that chicken is the hardest meat to be consistent in. Unless you burn it or send it in raw, you have a shot. I have won with rubbery skin and bite through, dry and juicy. let me add I have also been stomped on with both. No matter how good I think it is, it doesn't much matter. We now just cook the chicken and turn it in. We do trim nicely into nice looking thighs.
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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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Thanks from: ---> |
10-30-2013, 05:33 PM | #18 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I am happy with 10th place. Like you said, it really is a crap shoot anymore. I honestly have no clue what the judges want. Right when Ivrhink I have them figured out, I can't cook chicken again...
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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10-30-2013, 06:26 PM | #19 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Heck, I've learned more from this thread then reading 1,000 others.
You know me and my cupcake stuff..... Don't want to derail this, but: Do you all ever try cooking in the oven? Is cooking in the oven that much different? I am only considering this as an easier way to try to get consistent bite thru skin. Thanks. wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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10-30-2013, 07:06 PM | #20 |
Full Fledged Farker
Join Date: 09-16-13
Location: Dayton, OH
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10-30-2013, 08:42 PM | #21 |
Full Fledged Farker
Join Date: 09-14-09
Location: Flemington, NJ
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No, I don't do it. Never have. Cooking in the oven is not allowed in competition BBQ. ;)
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Greg, Smokopolis BBQ -- [URL="http://www.facebook.com/SmokopolisBBQ"]http://www.facebook.com/SmokopolisBBQ[/URL] Yoder YS640 BBQ Guru Onyx |
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Thanks from: ---> |
10-30-2013, 08:56 PM | #22 |
Full Fledged Farker
Join Date: 06-17-13
Location: Acworth, GA
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Yes JT a little more info :) The chicken you guys gave me this weekend was amazing. Taste, tenderness, and appearance and that piece obviously didn't even make your box.
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[B]FORMER Owner- Atlanta BBQ Store[/B] [url]www.atlantabbqstore.com[/url] |
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10-30-2013, 09:25 PM | #23 |
Knows what a fatty is.
Join Date: 08-31-13
Location: San Antonio, TX
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I'd like to hear more about skinless as I've been told as a judge that the skin was part of the judging (local contests).
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Rude Mood Competition BBQ Team FEC100, Primo Egg w/controller, Memphis Pro, Custom Stick Burner, Assassin 28. |
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10-30-2013, 10:33 PM | #24 |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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The ONLY "judging" comment on chicken skin for KCBS comps is "If presented with skin on, you must at least taste the skin".
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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Thanks from:---> |
10-31-2013, 12:39 AM | #25 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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10-31-2013, 08:50 AM | #26 |
Full Fledged Farker
Join Date: 09-25-12
Location: Woodstock, Ga
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I have one of these but never thought of using on chicken. Would you use it to pierce the skin?
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Pitmaster - Atlanta BBQ Club competition team Wilbur's Been Smokin' Somethin' Woodstock, GA wilbursbbq.com |
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10-31-2013, 09:15 AM | #27 |
Knows what a fatty is.
Join Date: 08-31-13
Location: San Antonio, TX
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That's true. Good point.
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Rude Mood Competition BBQ Team FEC100, Primo Egg w/controller, Memphis Pro, Custom Stick Burner, Assassin 28. |
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10-31-2013, 09:50 AM | #28 | |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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Quote:
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10-31-2013, 11:08 AM | #29 |
Full Fledged Farker
Join Date: 06-01-11
Location: Smithville, MO
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I use a filet knife and filet the fat off. You don't need to get it all off. just most of the thick areas.
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Jaestar BBQ |
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10-31-2013, 12:50 PM | #30 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Yep, lay the skin out on a cutting board and jaccard the fark out of it!
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Tags |
bite through, chicken, chicken skin |
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