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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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01-23-2019, 12:43 PM | #46 |
Take a breath!
Join Date: 11-09-11
Location: Everett, WA
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I would suggest Draper Valley chicken, or Smart Chicken if you wanted to spend more. I would start with 20 pieces. The problem is that the US meat industry likes to put the "Papa, Mom, Kid, Kid" size pieces in a package, so I try and find the packages with the highest weight and the most even sizes. You are going to get some small pieces, but they will just become the pieces that go in the corners of the pan, and not make the final cut after cooking.
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01-23-2019, 07:47 PM | #47 | |
Knows what a fatty is.
Join Date: 01-03-19
Location: Seattle, WA
Name/Nickname : Derrick
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Quote:
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01-23-2019, 07:58 PM | #48 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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https://shop.smartchicken.com/retail....3324737490001
https://www.drapervalleyfarms.com/pr.../where-to-buy/
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-24-2019, 02:53 PM | #49 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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Unfortunately the way judging is these days, you have to do something really bad to get a 5. Especially in Appearance. I seriously think you couldBurn them, and just toss them in haphazardly, and as long as they were all skin side up (ok, skin isn't required - bone size down), then you'd get 6s and a couple 7s.
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Meat Rushmore BBQ Team |
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01-24-2019, 04:39 PM | #50 |
Take a breath!
Join Date: 11-09-11
Location: Everett, WA
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Smart chicken can be had at Central Market. It goes in the case on Monday's and Friday, so one of those days has the best selection. (At least at the Central Market in Mill Creek).
Draper Valley is at many stores, QFC, Central Market. Not sure what the supply looks like at Albertsons or Safeway. I think the "house brand" at PCC is Mary's Chicken, although I'd verify that with the butcher. If you don't see enough product out on the shelf, ask the butcher for it in bulk if your buying 20 pieces. I would stay away from the Costco Foster Farms, and Tysons. |
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02-06-2019, 08:47 PM | #51 |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Are the wash/rinse/sanitize bins required?
Seems easier to bring multiple knives and a stack of disposable cutting boards and just use a fresh one each time than mess with bins of water. |
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02-07-2019, 01:05 AM | #52 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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[QUOTE=Rockinar;4134168]Are the wash/rinse/sanitize bins required?
Seems easier to bring multiple knives and a stack of disposable cutting boards and just use a fresh one each time than mess with bins of water.[/QUOTE Check your rules. KCBS requires that set up, but most probably do just what you mentioned.
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02-07-2019, 09:46 AM | #53 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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I would reach out to the organizers. Seems pretty regional whether they check that.
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Meat Rushmore BBQ Team |
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02-07-2019, 10:58 AM | #54 |
is One Chatty Farker
Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew
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I love these threads. I don't compete but have a lot of respect for guys jumping in for the first time and all of you giving them advice and help. I'm confident in my backyard, at a campsite, or at a catered event, but competing would be WAY out of my comfort zone. And if I did start, I would get obsessed just like I did with every other hobby I have, and I don't have the time or money for another one. I'll just keep living vicariously through others, going to competitions and watching and talking to the backyard teams who want to share. Oh, and following this thread!
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02-07-2019, 07:49 PM | #55 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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This is a good thread and I think your chicken looks pretty good and would score it a 6-7 on appearance.
Some guys I know are planning for their first comp in the fall and invited me to help with the planning, practice cooks and of course cooking at the comp. We actually started the practice cooks a month ago with chicken thighs, the following cook was both drumsticks and lolipops, and the third practice run was Cornish hens.... taking careful notes along the way. We have our seasonings, timing and sauce squared away. Still need to fine tune the trimming and boxing, but chicken is cheap and we've got many months ahead. At some point I'll make the similar type of post as you did. I'm looking forward to a follow up report after your comp.....
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03-12-2019, 12:01 AM | #56 |
Found some matches.
Join Date: 04-09-12
Location: Aurora, IL
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I'm going into my second year adn all I can say "Damn good advice here"! I've been judging (KCBS) for 5 years, so I've seen things up close and understood what was needed. Until you do it, you just know the details. Good luck!
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