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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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07-23-2012, 03:07 PM | #1 |
Knows what a fatty is.
Join Date: 07-03-12
Location: Toronto
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Competition chicken VS at traditional homemade grilled chicken
Okay so after watching some competition videos and seeing a lot of the box pictures posted here of chicken thighs, I'm really wondering what's up with the lack of darkened/blackened colour. Any time I've ever grilled chicken at home it ends up a lot darker. Is it that competition chicken isn't actually grilled at all but rather cooked longer at lower temps? Is it cooked with the skinside up and never turned over?
What are the differences in method, and results? Lemme know thanks! |
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07-23-2012, 03:24 PM | #2 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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Probably easier to talk about the similarities versus the differences.
Similarity #1 - Both are chicken I'm stuck on #2 so hopefully someone else can chime in. |
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Thanks from: ---> |
07-23-2012, 04:47 PM | #3 |
On the road to being a farker
Join Date: 10-04-10
Location: Ventura CA.
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I am also stuck on the # 2 part myself. Also wondering when all chicken had to look like "hockey pucks" and less like the chicken I know
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07-23-2012, 06:08 PM | #4 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I'm gonna guess that it started when word got out that judges liked the entries to look uniform, even if its at the cost of looking real.
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07-23-2012, 06:08 PM | #5 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I ask myself why I don't turn in the great tasting chicken thighs I cook for my family instead of the crap I cook that is supposed to pass for competition chicken for the professional eaters that end up frustrating me. Where some abhor chicken, I love it!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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07-23-2012, 06:52 PM | #6 |
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
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I got some this weekend that looked burnt...black. It tasted burnt, too. Weird how that works.
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Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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07-23-2012, 06:57 PM | #7 |
is one Smokin' Farker
Join Date: 03-08-08
Location: Overland Park Kansas
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Sounds like to me you are grilling them over direct heat and not smoking them over indirect heat. At contest I would say a majority will cook them over an indirect fire. Also the technique a lot of cooks use separates the chicken from being directly in contact with the fire.
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07-23-2012, 07:11 PM | #8 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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The difference is that there is chicken at a competition, and there isn't at home. I will never, ever, EVER willingly grill chicken thighs for home consumption again. *hurl*
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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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07-23-2012, 10:59 PM | #9 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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07-24-2012, 11:48 AM | #10 | |
Knows what a fatty is.
Join Date: 12-12-10
Location: Maple Shade, N.J.
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Quote:
2)The differences are that comp chicken needs to look the same in color, size, and apperance. 3)The results are that competition chicken tastes sweet, savory and juicy. Hope this helps.
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Paul (Shady Crew BBQ Team) |
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07-24-2012, 12:16 PM | #11 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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i cooked a bunch of chicken wings this weekend, all the drums and wings looked to be almost exactly the same size. I've always done well not turning in the typical thigh, but all those wings had me thinking of a chicken box full of wings on a bed of greens.
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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