Award Winning Competition Chicken by Pickled pig

Sledneck · 03-19-2009, 10:49 AM

Amazing and very detailed competition chicken process by paul

http://www.thepickledpig.com/forums/...n-chicken.html

YankeeBBQ · 03-19-2009, 11:03 AM

The old UFO Social Club method

Jacked UP BBQ · 03-19-2009, 11:24 AM

That's a great method if it works for him, that is a great write up.

BBQ_Mayor · 03-19-2009, 11:53 AM

Too much work. But they sure do look nice.

Jacked UP BBQ · 03-19-2009, 11:54 AM

I think it is a lot more typing then work. Trimming that thigh should take all of about two minutes tops including the skin.

Balls Casten · 03-19-2009, 12:15 PM

That would sure cut into my drinking time.
I am hungry now though ....

HeSmellsLikeSmoke · 03-19-2009, 12:23 PM

Oughtta be a rule against building your own chicken.

WineMaster · 03-19-2009, 12:37 PM

I didnt think you could season your meat till after inspection though. ?????

Brew-B-Q · 03-19-2009, 12:50 PM

You can trim it, but not season it.

WineMaster · 03-19-2009, 01:01 PM

Quote:

Originally Posted by Brew-B-Q

You can trim it, but not season it.

Ok, so then to do it this way, you have to bring the chicken and the skins separated to the comp and put them together there???????

Porky · 03-19-2009, 01:02 PM

Great tutorial for the comp cooks and enlightening for the backyard guys who just what to know how it is done. Thanks Paul for great write up and Sled for posting the link.

Brew-B-Q · 03-19-2009, 01:13 PM

Quote:

Originally Posted by WineMaster

Ok, so then to do it this way, you have to bring the chicken and the skins separated to the comp and put them together there???????

Yes, that is how it would be done.

musicmanryann · 03-19-2009, 03:23 PM

That is an awesome post and an addition to the great and detailed recipe he already has on his site, I have just a few questions and comments for discussion.

I wonder if you could do this but add the bones back in before wrapping them--Does anyone think that would work?

When I first saw that plate with the pile of skins as well as the one with the tablespoon of fat scraped from the skin I about lost my lunch, lol!

Does anyone have any idea why he, or anyone else, chooses to use parkay instead of regular butter? I saw a video where Mike Davis uses the squirt bottle of parkay as well, and wondered if it made a difference.

If a person wanted to do everything he outlined, but chose to go "low and slow", any ideas on how that would effect the end product?

Chipper · 03-19-2009, 04:12 PM

Yet another eye opener. Thanks!!!

ModelMaker · 03-19-2009, 05:06 PM

Thanks for takin the time and puttin in the effort.
Very well done!
ModelMaker

03-19-2009, 10:49 AM	#1
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Award Winning Competition Chicken by Pickled pig Amazing and very detailed competition chicken process by paul http://www.thepickledpig.com/forums/...n-chicken.html __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

03-19-2009, 11:03 AM	#2
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	The old UFO Social Club method __________________ Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.

03-19-2009, 11:24 AM	#3
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	That's a great method if it works for him, that is a great write up. __________________ 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

03-19-2009, 11:53 AM	#4
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	Too much work. But they sure do look nice. __________________ 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

03-19-2009, 11:54 AM	#5
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	I think it is a lot more typing then work. Trimming that thigh should take all of about two minutes tops including the skin. __________________ 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

03-19-2009, 12:15 PM	#6
Balls Casten is One Chatty Farker Join Date: 01-04-09 Location: Johnston, Ia	That would sure cut into my drinking time. I am hungry now though .... __________________ Specialization in bipolar, self-injury, and OCD

03-19-2009, 12:23 PM	#7
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Oughtta be a rule against building your own chicken. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-19-2009, 12:37 PM	#8
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	I didnt think you could season your meat till after inspection though. ????? __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

03-19-2009, 12:50 PM	#9
Brew-B-Q is one Smokin' Farker Join Date: 05-27-08 Location: Wauconda, IL	You can trim it, but not season it.

03-19-2009, 01:02 PM	#11
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	Great tutorial for the comp cooks and enlightening for the backyard guys who just what to know how it is done. Thanks Paul for great write up and Sled for posting the link. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

03-19-2009, 03:23 PM	#13
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa	That is an awesome post and an addition to the great and detailed recipe he already has on his site, I have just a few questions and comments for discussion. I wonder if you could do this but add the bones back in before wrapping them--Does anyone think that would work? When I first saw that plate with the pile of skins as well as the one with the tablespoon of fat scraped from the skin I about lost my lunch, lol! Does anyone have any idea why he, or anyone else, chooses to use parkay instead of regular butter? I saw a video where Mike Davis uses the squirt bottle of parkay as well, and wondered if it made a difference. If a person wanted to do everything he outlined, but chose to go "low and slow", any ideas on how that would effect the end product? __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL]

03-19-2009, 04:12 PM	#14
Chipper is one Smokin' Farker Join Date: 09-09-08 Location: Red Lion, PA	Yet another eye opener. Thanks!!! __________________ Backwoods- Competitor "The Twins"- 2 Large Grill Domes The "New" Twins- 2 Meadow Creek PR72G's Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.bigchippersbbq.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]

03-19-2009, 05:06 PM	#15
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	Thanks for takin the time and puttin in the effort. Very well done! ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

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