Chicken Turn-in

nthole · 01-13-2008, 09:22 AM

So out of curiosity, minus the onion used in this, could you turn this in as competition chicken? I'd be curious how this would do.

http://www.bbq-brethren.com/forum/sh...ad.php?t=32305

If I were judging I'm not sure what sort of appearance score this gets. It certainly does look tasty. I would think texture should be pretty good.

Would what you are doing to the skin in a pan even over a charcoal grill be legal?

I think it would be interesting to try it just to see how it would get scored.

MilitantSquatter · 01-13-2008, 09:28 AM

While I'm sure the pulled chicken as prepared in the link is delicious and I'd especially love one of those sandwiches, I just can't see it performing well at contests on a consistent basis.

Not worth it IMO.

Jeff_in_KC · 01-13-2008, 09:35 AM

I agree with Vinny... looks awesome but not for comps. In this particular time in KCBS history, you turn in thighs or you get hammered almost every time with a few exceptions.

scottyd · 01-13-2008, 09:43 AM

I agree with Jeff and Vinny pulled chicken is a sign you burned your skin or over cooked your chicken at a contest. just my .02

Smokin' Gnome BBQ · 01-13-2008, 10:04 AM

We actually tried it twice, not because it was burnt, we wanted to be different. didnt do well/didnt do really bad either. I think judges are "trained" to look for thighs and all else doesnt have the eye apeal.

lunchlady · 01-13-2008, 10:17 AM

They're not exactly 'trained' to look for thighs, but it is what MOST people turn in.

If you dare to be different... be prepared, and TELL YOUR REP AHEAD OF TIME.
(DAL mod ~ I speak from experience)

Although, there are a few teams up here that are turning in wings or even drums, and I have heard there was a slight comeback with breasts. I am not sure how they scored, you'd have to ask them, or maybe they will chime in...

It's all in how well you cook them, IMO.

tntitan · 01-13-2008, 04:15 PM

as a judge chicken is one you got to be sure it is cooked so i would most likey not taste it because the sauce hides if is cooked or not

smoke-n-my-i's · 01-13-2008, 06:00 PM

Quote:

Originally Posted by lunchlady

They're not exactly 'trained' to look for thighs, but it is what MOST people turn in.

If you dare to be different... be prepared, and TELL YOUR REP AHEAD OF TIME.
(DAL mod ~ I speak from experience)

Although, there are a few teams up here that are turning in wings or even drums, and I have heard there was a slight comeback with breasts. I am not sure how they scored, you'd have to ask them, or maybe they will chime in...

It's all in how well you cook them, IMO.

I did drums last time out. What a mistake.... they in my opinion, turned out great... everyone I let try them loved them....BUT, the judges didn't. Out of 42 teams, mine came in 42nd..... I guess drums didn't do as good and the thighs.

I did them as I normally do thighs, which come in usually in the middle of the pack. Not the drums. So, back to thighs for me. Stay with the "standard". Don't go against the judging standard. My opinion for what it is worth.

Bill

jtfisher63 · 01-13-2008, 06:41 PM

Quote:

Originally Posted by tntitan

as a judge chicken is one you got to be sure it is cooked so i would most likey not taste it because the sauce hides if is cooked or not

Huh? Are you saying that at a contest that you are judging, you wouldn't taste pulled sauced chicken because you don't know if it is cooked? If so, how do you determine that any of the chicken you try is cooked through?

nthole · 01-13-2008, 09:14 PM

Quote:

Originally Posted by jtfisher63

Huh? Are you saying that at a contest that you are judging, you wouldn't taste pulled sauced chicken because you don't know if it cooked? If so, how do you determine that any of the chicken you try is cooked through?

Agreed. I've never seen a thigh turn-in box that I could tell was "cooked" all the way through. For all I know it's a raw piece of chicken under a grilled skin. If you're a judge and you won't eat a sauced piece of meat because you're afraid that's hiding whether it's cooked or not stop judging. All you'd have to do is take the piece and tear it and you'd know if it was cooked!

CharlieBeasley · 01-14-2008, 06:41 AM

Just a thought as a relatively new judge 6 contest I was not trained to look for any piece of chicken just shown what to look for and would judge your chicken fairly. That said as a judge there is a lot of personal opinion in judging and a lot of I've done it this way for x years and that is the rule (not it isn't it is a personal preference) so competition must know the foundation of judges. I would not mind seeing (I hear the groans) a discussion on BBQ and what the real rules should be (I do not put lettuce on my BBQ so why should I display it on a bead of lettuce and not a bed of slaw?) etc.

Ford · 01-14-2008, 07:01 AM

Quote:

Originally Posted by tntitan

as a judge chicken is one you got to be sure it is cooked so i would most likey not taste it because the sauce hides if is cooked or not

I do believe if you were to post your CBJ # the KCBS would be interested in pulling your certification.

Quote:

Originally Posted by jtfisher63

Huh? Are you saying that at a contest that you are judging, you wouldn't taste pulled sauced chicken because you don't know if it is cooked? If so, how do you determine that any of the chicken you try is cooked through?

I think the majority of judges still trust the cooks and take a bite. Worst case if red juice somes out and you spit. But I have heard of many judges now tearing the chicken meat off the bone before starting to eat it. It only takes a few idiots turning in undercooked chicken to get judges doing stuff like this.

Bill-Chicago · 01-14-2008, 07:39 AM

I turn in shredded chicken all the time and it scores very well

Smokin Gator · 01-14-2008, 07:50 AM

I have only judged on comp so I certainly am not the voice of experience. At the one I did though one box had a bunch of pulled chicken with the thighs on top. It was a very nice looking box and I scored it highly. The thigh and the pulled meat were both good. I noticed that every judge at the table took some of the pulled meat.

I'm not sure I would do just pulled meat at a comp as that is a little too far out on the limb in my opinion, but I wouldn't hesitate to do pulled meat as a base.

billm · 01-14-2008, 08:12 AM

unfortunately a lot of judges are very suspicious of anything different..meaning anything out of the norm must mean you screwed something up in the cooking process therefore you must be covering up which is a shame because thats NOT whats taught in the CBJ classes. Everything is suppose to be judged on its own merits. because of this line of thinking that ive seen at judges tables I would not turn in pulled chicken.

01-13-2008, 09:22 AM	#1
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	Chicken Turn-in So out of curiosity, minus the onion used in this, could you turn this in as competition chicken? I'd be curious how this would do. http://www.bbq-brethren.com/forum/sh...ad.php?t=32305 If I were judging I'm not sure what sort of appearance score this gets. It certainly does look tasty. I would think texture should be pretty good. Would what you are doing to the skin in a pan even over a charcoal grill be legal? I think it would be interesting to try it just to see how it would get scored. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

01-13-2008, 09:28 AM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	While I'm sure the pulled chicken as prepared in the link is delicious and I'd especially love one of those sandwiches, I just can't see it performing well at contests on a consistent basis. Not worth it IMO. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

01-13-2008, 09:35 AM	#3
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	I agree with Vinny... looks awesome but not for comps. In this particular time in KCBS history, you turn in thighs or you get hammered almost every time with a few exceptions. __________________ KCBS Member #14287

01-13-2008, 09:43 AM	#4
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota	I agree with Jeff and Vinny pulled chicken is a sign you burned your skin or over cooked your chicken at a contest. just my .02 __________________ [FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B]

01-13-2008, 10:17 AM	#6
lunchlady is one Smokin' Farker Join Date: 01-05-06 Location: Rockland, MA	They're not exactly 'trained' to look for thighs, but it is what MOST people turn in. If you dare to be different... be prepared, and TELL YOUR REP AHEAD OF TIME. (DAL mod ~ I speak from experience) Although, there are a few teams up here that are turning in wings or even drums, and I have heard there was a slight comeback with breasts. I am not sure how they scored, you'd have to ask them, or maybe they will chime in... It's all in how well you cook them, IMO. __________________ [I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I]

01-13-2008, 10:04 AM	#5
Smokin' Gnome BBQ is Blowin Smoke! Join Date: 05-31-07 Location: Shippensburg PA	We actually tried it twice, not because it was burnt, we wanted to be different. didnt do well/didnt do really bad either. I think judges are "trained" to look for thighs and all else doesnt have the eye apeal.

01-13-2008, 04:15 PM	#7
tntitan On the road to being a farker Join Date: 04-18-07 Location: Cape Coral Florida	as a judge chicken is one you got to be sure it is cooked so i would most likey not taste it because the sauce hides if is cooked or not __________________ custom made ugly drum smokers/ weber kettle

01-14-2008, 06:41 AM	#11
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY	Just a thought as a relatively new judge 6 contest I was not trained to look for any piece of chicken just shown what to look for and would judge your chicken fairly. That said as a judge there is a lot of personal opinion in judging and a lot of I've done it this way for x years and that is the rule (not it isn't it is a personal preference) so competition must know the foundation of judges. I would not mind seeing (I hear the groans) a discussion on BBQ and what the real rules should be (I do not put lettuce on my BBQ so why should I display it on a bead of lettuce and not a bed of slaw?) etc. __________________ Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT)

01-14-2008, 07:39 AM	#13
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I turn in shredded chicken all the time and it scores very well __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

01-14-2008, 07:50 AM	#14
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I have only judged on comp so I certainly am not the voice of experience. At the one I did though one box had a bunch of pulled chicken with the thighs on top. It was a very nice looking box and I scored it highly. The thigh and the pulled meat were both good. I noticed that every judge at the table took some of the pulled meat. I'm not sure I would do just pulled meat at a comp as that is a little too far out on the limb in my opinion, but I wouldn't hesitate to do pulled meat as a base. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

01-14-2008, 08:12 AM	#15
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	unfortunately a lot of judges are very suspicious of anything different..meaning anything out of the norm must mean you screwed something up in the cooking process therefore you must be covering up which is a shame because thats NOT whats taught in the CBJ classes. Everything is suppose to be judged on its own merits. because of this line of thinking that ive seen at judges tables I would not turn in pulled chicken.

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