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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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04-01-2010, 07:31 PM | #1 |
Banned
Join Date: 03-16-10
Location: tampa,fl
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Am I the only one....
Am I the only one who thinks that it is odd that we cut,trim,manipulate chicken to look like a square piece of meat?? Why don't we turn in chicken that actually looks like chicken?? ........Just askin..
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04-01-2010, 07:36 PM | #2 |
is One Chatty Farker
Join Date: 02-26-07
Location: ADA, MI
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Because that would make way to much sense and make our lives easier. That's like asking why they sell 8 hot dog buns in a bag and a 10 pack of hot dogs......
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Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited. |
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04-01-2010, 07:52 PM | #3 |
Is lookin for wood to cook with.
Join Date: 12-03-09
Location: Overland Park, KS
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I don't have the answer but I have not done competitions. I have judged (KCBS certified) and I think it might have something to do with the symmetry of 6 perfectly placed, identical pieces of chicken in the presentation box. Just my 2 cents.
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04-01-2010, 08:08 PM | #4 |
is One Chatty Farker
Join Date: 08-05-09
Location: Stockton CA
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Must be a six-pack mentality
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04-01-2010, 08:08 PM | #5 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Yeah, I don't want to take this off topic, but if I were making a governing body from scratch, I'd require (2)half chickens be cooked.
Also, what's worse is those chicken squares are looking more like chicken balls recently. |
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04-01-2010, 08:18 PM | #6 |
is one Smokin' Farker
Join Date: 02-03-08
Location: IOWA
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Because even, symetrical, simliar looking pieces of chicken are appealing to the eye, lumpy, uneven, ragged not so much. Looks goods...tastes good kinda thing.
FWIW, I know a pretty successful KCBS team that turns in thighs that look "tidy" but are not uniform (ie, square or round) and score very very well on a regular basis. For us on the other hand, our chicken doesn't taste good enough for it to look less than perfect
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TippyCanoe BBQ Crew www.tippycanoebbq.com Memphis Pro Backwoods Fatboy Backwoods Party |
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04-01-2010, 09:22 PM | #7 |
Full Fledged Farker
Join Date: 08-13-06
Location: Tulsa, Ok
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Since last summer all the chicken I see in the judges tent looks like a round biscuit cooked in butter or parkay margarine. But that is just my thoughts.
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04-01-2010, 09:56 PM | #8 |
On the road to being a farker
Join Date: 08-10-09
Location: Whitfield Estates, TN
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You're all missing the obvious... it's hip to be square! I'm sorry. I couldn't help myself. Off to the penalty box...
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04-01-2010, 10:00 PM | #9 | |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Quote:
However, I have to agree with Smokin' Joe. Symmetrical pieces make a better presentation and that's 1/3 of the score, aint it?
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Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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04-02-2010, 06:45 AM | #10 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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Not exactly.
Appearance, taste, and tenderness are weighted, with appearance counting the least...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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04-02-2010, 07:16 AM | #11 |
Take a breath!
Join Date: 06-25-07
Location: East Phatchogue, NY
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I would think part of it is to show the judges they are all tasting the same exact piece of meat, with that said, then the burden goes on the judges to hopefully have consistent scores... Am I expecting too much?
Let's just hope the trend doesn't carry over to Pulled Pork. It might be tough getting pieces of pulled port to look alike...
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Out of the Ashes BBQ Team "Keepin' the Bar in Barbecue" Wooooooooo! WSM 18.5" & 22" 22.5 in Weber Kettle Smokey Jones SS UDS 1.0 |
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04-02-2010, 11:05 AM | #12 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Merl, I understand you can tell a round biscuit, but how do you tell it was cooked in butter or parkay just by looking?
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04-02-2010, 11:08 AM | #13 |
Full Fledged Farker
Join Date: 08-10-09
Location: Way out there!
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I always thought it was so the judge with the small piece didnt get chicken envy!
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2-UDS, 2-Brinkman smoke and grills, 1-Char Broil offset, 1 Gourmet Brinkman, 1 Turkey fryer and Freckles the cattle dog, also a proud member of the Smoke it if ya got it Competition BBQ team [COLOR=red]Rub it till it smokes![/COLOR] |
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04-02-2010, 11:23 AM | #14 | |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Quote:
I have to admit that I don't like "machined"-looking pieces of chicken, but I don't like raggedy, untrimmed chicken either. There's a middle ground of nicely trimmed, presented pieces.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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04-02-2010, 11:39 AM | #15 |
Full Fledged Farker
Join Date: 02-18-10
Location: Scottsdale, AZ
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I agree!! Here's something funny. When I first started competing last year before all of this competition chicken research I have been doing I placed in the first 2 competitions in the chicken category. All I did was lightly trim, marinade, rub, and smoke. After those 2 competitions and some heavy research I practiced and competed using the bone-out, heavy uniform trim, scrape skin, parkay bath method and haven't placed in chicken since then! I guess it's time to go back to basics and keep it simple!
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