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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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10-04-2010, 06:16 PM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 09-18-10
Location: Bonner Springs, KS
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Chicken for competition
I am a newer competition cooker and my biggest downfall is chicken. I have heard various ways to get the "bite thru" effect. What is the easiest or at least most successful? I have scraped fat, cooked in butter and so on. Any help would be greatly appreciated.
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10-04-2010, 09:19 PM | #2 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Sounds like you know all the tricks
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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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10-05-2010, 06:34 AM | #4 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Easiest or best? They are not the same. It took my team mates (2) about 1.5 hours to trim 10 pieces of chicken at the last contest we did. Then the butter cooking method. That gets bite thru skin. Then there's taste. I use doctored Slabs products and have done fairly good with it.
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Ford Retired competition cook. BBQ mentor. |
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10-05-2010, 07:19 AM | #5 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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I think you're on the right track.
The only other thing I'd try is....EXPERIENCE Some folks smoke the chicken before finishing it over high heat on the grill.
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Life's a party with a Backwoods Party! |
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10-05-2010, 08:39 AM | #6 |
On the road to being a farker
Join Date: 07-02-10
Location: Palos Verdes, California
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Competition Chicken
Guys,
I've never competed before, but am signed up for a backyard gig this coming weekend. Ribs and chicken. I'm good to go with the ribs, but I'm a little worried about chicken. I'd like to do some chicken wings, but I keep reading how people use thighs the majority of the time in comps. Whatever advice you guys and gals could provide would be welcomed. Thanks!
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22" WSM X 2, Kingsford Side Smoker, Webber Kettle, La Caja China |
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10-05-2010, 08:52 AM | #7 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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cook and urn int what you think is your best product. be it thighs, wings, drummies, breast.
my 1st(and so far only)sanctioned KCBS comp i turned in wings. despite the fact that i was ribbed pretty good(all in good fun)by some of the other teams and i had a lessthanperfect cook that day, i got a 10th place call out of 32 teams. so go with what you know! |
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10-05-2010, 08:59 AM | #8 |
Full Fledged Farker
Join Date: 08-31-08
Location: Kansas City, MO
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I scrape, but it is VERY labor intensive, and I have a problem with the skin shrinking too much. I plan to try the steam in butter method soon to see if I like it better. Some need to figure out a way to breed really thin skinned chickens...I'm lookin at you scientists
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"Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver |
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10-05-2010, 09:08 AM | #9 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Grill it and turn it in. Thats the only way chicken is good.
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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10-05-2010, 09:16 AM | #10 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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I have been using this for bite-through skin and it works great!
http://www.thekansascitybbqstore.com...roducts_id=525 It helps if the thighs are very slightly frozen when you use this. P.S. Also - leave the skin attached when you do this. Only 'open' the skin on one end just enough to get your seasonings in there. Hope this helps!
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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10-05-2010, 09:17 AM | #11 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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here is a little helping hand for those of you that scrape the skin.
http://copco.com/store/site/product....C4E50BC27F.cfm
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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10-05-2010, 09:50 AM | #12 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Yep, thigh prep is no fun. I prefer the half chickens in IBCA. I can prep 4 chicken halves in 15 minutes.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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Thanks from:---> |
10-05-2010, 11:49 AM | #13 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
"The wings didn't help" Score: 9-8-8 Guess they didn't hurt much either!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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10-05-2010, 12:40 PM | #14 |
Is lookin for wood to cook with.
Join Date: 09-22-09
Location: Houston, TX
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10-05-2010, 02:16 PM | #15 |
On the road to being a farker
Join Date: 03-24-10
Location: South Burlington, VT
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Don't fear the wing...I've done pretty well turning them in. 4th place finish at Harpoon out of 42 teams and an 8th place at Lake Placid.
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Tags |
chicken, chicken skin, chicken thighs, competition chicken |
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