Mad About Que
Knows what a fatty is.
Reading thru the 2014 proposed parting rule change and some comments about quantities made me curious. for a KCBS event, how much are you cooking for each catogories?
Meat Quantities
- Thread starter Mad About Que
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Alexa RnQ
is One Chatty Farker
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16 chicken thighs, 4 slabs ribs, 2 butts, 2 briskets.
We can get away with 8 pieces of chicken if it's a good batch.
We can get away with 8 pieces of chicken if it's a good batch.
Gowan
is One Chatty Farker
Eight chicken livers
Three pounds of country style ribs
One pork tenderloin
Six brisket burgers
Three pounds of country style ribs
One pork tenderloin
Six brisket burgers
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Eight chicken livers
Three pounds of country style ribs
One pork tenderloin
Six brisket burgers
This post was not helpful :-D
We have been cooking 16 thighs, four racks of ribs, two butts and two briskets.
hogzgonewild
Full Fledged Farker
We cook 16-20 Chicken Thighs, 4 Racks of Ribs, 4 Butts and 1 or 2 briskets. (Depending on how lucky I'm feeling)
R
Roo-B-Q'N
Guest
We do 16 pieces of chicken, 3 racks of ribs, 2 butts, and 2 brisket flats. We changed to full packers and didn't do so well. We cooked 2 of those as well.
TheJackal
Full Fledged Farker
18 thighs
4 racks
3 butts
2 briskets
4 racks
3 butts
2 briskets
little bit of r & r
Knows what a fatty is.
10-12 chicken legs, 3 slabs ribs, 2 butts, 1 brisket
New Pal Frank
is one Smokin' Farker
18-24 Thighs (Grand-daughter loves comp chicken)
3 slabs
2 butts
2 packers
3 slabs
2 butts
2 packers
Candy Sue
is one Smokin' Farker
Last contest, I didn't cook enough! 8 legs (2 with broken bones and were unuseable), 2 slabs of spares, 1 pork shoulder, 1 brisket. Quantities will be different this weekend...
bjarvis
Well-known member
24 thighs
6 slabs
4 butts
2 briskets
But I am new at this and need the options.
6 slabs
4 butts
2 briskets
But I am new at this and need the options.
Rub'n Wood BBQ
Full Fledged Farker
12 thighs (although we buy more and weed them out during trimming)
3 slabs
2 butts
1 brisket
3 slabs
2 butts
1 brisket
Full Draw BBQ
Full Fledged Farker
16 thighs
2 slabs
2 butts
1 packet
and we have done 1 flat also, but the packer is usually better
2 slabs
2 butts
1 packet
and we have done 1 flat also, but the packer is usually better
JS-TX
is One Chatty Farker
A lot of you guys are only doing one brisket. Is this because you don't like to cook brisket or is it because you are confident in cranking out 1 good brisket?
Razcal
Got Wood.
Has anybody turned in Chicken without the skin on or flash fry then sauced chicken
sfisch
is Blowin Smoke!
We do 12 thighs, 3 slabs of ribs, 2 butts and 2 briskets.
Sylvie
Full Fledged Farker
12 thighs
2 butts
4 racks
1 brisket
2 butts
4 racks
1 brisket
Kave Dweller
Take a breath!
10 thighs
2 butts
4 racks
2 briskets
2 butts
4 racks
2 briskets
TheJackal
Full Fledged Farker
KCBS --
8: Parboiling, Sous-vide, and/or deep-frying competition
meat is not allowed. If any of the banned processes are
discovered before the team turns in, the team will receive
zeros. If discovered after turn-in, the team will receive (1)
ones in all criteria for that entry
meat is not allowed. If any of the banned processes are
discovered before the team turns in, the team will receive
zeros. If discovered after turn-in, the team will receive (1)
ones in all criteria for that entry
You said "flash fry", not "deep fry". Either way, I wouldn't want my chicken to even remotely resemble anything that might came back to me as a 1 on the score sheet.
And, yes, skin is not a requirement. Teams do turn it in without skin.
musicmanryann
is Blowin Smoke!
From the rep advisories:
4.5 Breaded Chicken
Question: Can Chicken be breaded?
Opinion: At this point there is no rule against breading. It can be a part of a rub. Also, frying is not illegal as long as the heat source is from charcoal or wood and NOT DEEP FRIED. (Rule #6 states: Parboiling and/or deep-frying competition meat is not allowed). February 17, 2006
4.5 Breaded Chicken
Question: Can Chicken be breaded?
Opinion: At this point there is no rule against breading. It can be a part of a rub. Also, frying is not illegal as long as the heat source is from charcoal or wood and NOT DEEP FRIED. (Rule #6 states: Parboiling and/or deep-frying competition meat is not allowed). February 17, 2006
