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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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05-17-2011, 01:16 AM
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#16 | |
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is one Smokin' Farker
  Join Date: 01-26-10
Location: Fall City, WA.
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Quote:
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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05-17-2011, 09:48 AM
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#17 |
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Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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If you saw Chris Hart's (of Ique) chicken entry on the Food Network's Best in Smoke, I think you would have seen a nice chicken presentation. Chris always does real well in chicken when he competes and they look like chicken thighs. He cooked bone in thighs and presented them very nicely. On the show I don't think he had time to scrape all the fat from the skin and it cost him.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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05-17-2011, 10:05 AM
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#18 |
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is one Smokin' Farker
Join Date: 10-28-08
Location: Frontenac, Kansas
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One question, do you drill a hole in the bottom of each cup to let it drain or do you let the chicken sit in the jucies as they cook?
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CBJ #31626 UDS Lots of Weber Grills Traeger Texas Pellet Grill My cooking blog [URL]http://babyboomerboyscookinblog.blogspot.com/[/URL] |
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05-17-2011, 11:19 AM
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#19 |
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is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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Myron on Ferguson show ... Kings English and quick example of his muffin pans
YouTube - Craig Ferguson 1/27/10D Late Late Show Myron Mixon
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Specialization in bipolar, self-injury, and OCD |
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05-17-2011, 12:19 PM
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#20 |
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somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I know that I would only attempt to turn the cupcake chicken in as an "Anything But" or Appetizers category. Yes it would freak out judges here. Most wouldn't get it. And I don't care to risk it... Don't heed my advice Brewer, I'm full of chit anyway!
And yes..if cooked correctly they kick a$$!
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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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05-17-2011, 02:23 PM
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#21 |
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is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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About a year ago they were doing very well for us with lots of calls and even a 1st and 2nd. It's gone steadily down hill and now we are lucky to hit mid pack with the same recipe we used a year ago. We've already decided to start changing things up. Maybe we are doing something different and just don't know it but after getting a call in every contest to not breaking into the top half of the field I'm starting to think there is a bias against them now.
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www.ilovemeat.com |
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05-17-2011, 06:38 PM
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#22 |
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Full Fledged Farker
Join Date: 02-23-09
Location: Shillington, Pa.
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That pesky bite-through skin pictures
Well ... I've been getting PM's asking for the bite-through method but sorry, one guy on my team came up with it and he made everyone in the room (when he showed it to us) swear to secrecy ...we were all totally blown away by how good it worked... here's some pics ..
 bite one  bite 2 , same thigh , just turned around 180 degrees.  Bite three ..same thigh ...just turned "back" around to original side and took a second bite.  yes,...this is bite 4 , same thigh ..second bite on the "second" side ...2 bites per side...note on this pic there is only a little strip down the center of the thigh but that sucker was still stuck on there. NOTE ...in the technique. The skin never leaves the thigh. Also, no chemicals, additives, nothing ...nothing added to the thigh.. nothing removed..... it just works like magic ... the guy that discovered the technique lurks on this forum. He is a marshall arts master of masters so maybe he's giving it a karate chop of a kick or something. FB/SGP
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Tasty Licks BBQ Supply sells Green Mountain Grills, Meadow Creek, Big Green Egg, Grilldome and Primo Ceramic Grills / smokers, Weber, Hasty Bake, Memphis Grills, Traeger and Cajun Injector. Great accessories like Grill Grates and Firewires, Maverick Thermos and all the grillin tools you could ever need. Competition supplies like gloves, pans, etc. BBQer's Delights, Green Mountain, and Cookin' pellets. A HUGE selection of the best lump charcoal, and some of the best sauces and spices going. We're also pizza making specialists and Forno Bravo Dealers. [URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL] [URL="http://www.fredsmusicandbbq.com"]Fred's Music & BBQ Supply Online Store & Showroom www.fredsmusicandbbq.com[/URL] - |
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05-17-2011, 06:59 PM
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#23 |
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Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Kick ass chicken right there!
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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05-18-2011, 01:28 AM
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#24 | |
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is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Quote:
 Nah Brian, even I'm not that rogue. I agree that the judges up here probably wouldn't get it. White sauce maybe... muffin pan chicken, no way.
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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05-18-2011, 01:31 AM
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#25 | |
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is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Quote:
 That's some good lookin chicken!
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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05-18-2011, 07:34 AM
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#26 |
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is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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We experimented with pans last year and while I didn't care for the texture, we found some mini loaf pans that did allow the "muffin pan" chicken to maintain it's natural shape. The pans were little individual loaf pans.. probably 2 inches by 3 1/2 inch. When the thighs come out of the pans they are all identical in width. The only difference between them was the length which can be overcome by careful selection prior to putting them in the pans. I think I bought a dozen of them and maybe had $15 bucks total in them. If you like the pan cooking method, I think it's much less likely to freak out the judges.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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