LONG: First competition in a couple weeks, lots of questions - Page 4

didisea · 01-23-2019, 12:43 PM

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.

DECENT BBQ · 01-23-2019, 07:47 PM

Quote:

Originally Posted by didisea

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.

Where can I get these?

Ron_L · 01-23-2019, 07:58 PM

Quote:

Originally Posted by DECENT BBQ

Where can I get these?

https://shop.smartchicken.com/retail....3324737490001

https://www.drapervalleyfarms.com/pr.../where-to-buy/

midwest_kc · 01-24-2019, 02:53 PM

Quote:

Originally Posted by DECENT BBQ

Dang, really!? I didn't think those would score anything above a 5 at best!

As far as sizing goes, where do you guys get your thighs? These were from Costco, and the sizes were all over the place.

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.

didisea · 01-24-2019, 04:39 PM

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.

Rockinar · 02-06-2019, 08:47 PM

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.

ronbrad62 · 02-07-2019, 01:05 AM

[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.

midwest_kc · 02-07-2019, 09:46 AM

I would reach out to the organizers. Seems pretty regional whether they check that.

qnbiker · 02-07-2019, 10:58 AM

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!

thirdeye · 02-07-2019, 07:49 PM

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.....

bigcatkim · 03-12-2019, 12:01 AM

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!

02-07-2019, 01:05 AM	#52
ronbrad62 somebody shut me the fark up. Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	[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. __________________ Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

02-07-2019, 09:46 AM	#53
midwest_kc is one Smokin' Farker Join Date: 08-27-10 Location: Independence, MO Name/Nickname : Joel	I would reach out to the organizers. Seems pretty regional whether they check that. __________________ Meat Rushmore BBQ Team

02-07-2019, 10:58 AM	#54
qnbiker is One Chatty Farker Join Date: 05-05-10 Location: Marietta, GA Name/Nickname : Lew	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! __________________ A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4
	1 members found this post helpful.

02-07-2019, 07:49 PM	#55
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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..... __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

01-23-2019, 12:43 PM	#46
didisea Take a breath! Join Date: 11-09-11 Location: Everett, WA	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.

01-24-2019, 04:39 PM	#50
didisea Take a breath! Join Date: 11-09-11 Location: Everett, WA	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.

02-06-2019, 08:47 PM	#51
Rockinar is One Chatty Farker Join Date: 07-19-13 Location: Houston, TX	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.

03-12-2019, 12:01 AM	#56
bigcatkim Found some matches. Join Date: 04-09-12 Location: Aurora, IL	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!