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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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06-23-2011, 09:50 PM | #1 |
Got rid of the matchlight.
Join Date: 06-01-11
Location: West Allis, WI
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Chicken Parts....
I know that many teams use chicken thighs as their preferred piece to turn in. Is there anyone out there that uses anything else, and does crispy chicken thigh skin exist, or is it like finding the holy grail, it's locked up in a warehouse someplace with "top men" with the raiders of "the lost ark"?
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06-23-2011, 10:53 PM | #2 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Most teams turn in thighs. Crispy skin is not in with the judges.
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06-23-2011, 11:45 PM | #3 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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I think crispy skin is a myth. It may have been crispy going in the box, but after ten minutes of steaming inside a closed clamshell it's going to have lost a considerable amount of its original charm.
I've seen teams use drums and be rewarded at one contest, then killed a week later.
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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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06-24-2011, 12:22 AM | #4 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I've seen a few drummies turned in and a very few wings. Sliced breast meat hits the table occasionally, also. A team that I used to cook with turned in Cornish hind quarters for a while.
Not really. It's better to try for "bite through" skin rather than crispy.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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06-24-2011, 02:40 AM | #5 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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If the thigh skin is crispy, then it is also most likely to be shriveled up like a potato chip.
Ideally whatever piece of the bird you use you want the skin to be as unnoticed as possible. |
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06-24-2011, 07:55 AM | #6 |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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As a judge, I've seen MOSTLY thighs with the bone, but occasionally I see drums, leg quarters, thighs without the bone, sliced breast, and the RARE pulled chicken.
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06-24-2011, 08:35 AM | #7 | |
is one Smokin' Farker
Join Date: 12-08-09
Location: Littleton, CO
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Quote:
I agree with Alexa
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[SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE] |
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06-24-2011, 10:30 AM | #8 |
Full Fledged Farker
Join Date: 02-12-07
Location: Kansas City
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I've seen thigh and wing combos do well one week and not well the following
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