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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. |
| View Poll Results: What method are you using for your Comp. Chicken? | |||
| Myron Method: Do you know the muffin man? |
   
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5 | 8.77% |
| Parkay Method: What bird isn't better after a faux butter bath? |
  
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24 | 42.11% |
| Hybrid Method: Low & Slow - then high heat finish |
  
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5 | 8.77% |
| Nonya Method: What there is a method to this? I'll keep winning, and i'm not telling |
  
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6 | 10.53% |
| None of the Above: Don't use thighs? or Don't use one of the methods above? |
  
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17 | 29.82% |
| Voters: 57. You may not vote on this poll | |||
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04-04-2011, 10:42 AM
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#1 |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Competition Chicken
That's right, everyone's favorite category.
 Today is practice day for Chicken. So time to do some shiggin.... Between muffin pans, Parkay, oddly round lumps of poultry, to bite-through skin and dealing with judges eating cold chicken (by the time they get their paws on it) What are you doing different today than yesterday? I continue to use bone-in thighs, and attempt to scrape skin to remove fat in hopes of achieving the right texture. Of course, that at times causes more problems due to skin wanting to come off of thigh. I have cooked them low & slow to render fat instead of scraping, and went to high heat on kettle to finish, and have had my best showing in this fashion, but it is not consistent. All struggles common to each of us I'm sure. I'm not asking for your competition secrets (unless you just feel forced to share), but more along the lines of just wanting to get a feel for the technique du-jour ...call it online shiggin if you will. 
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John |
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04-04-2011, 10:58 AM
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#2 |
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is one Smokin' Farker
Join Date: 05-21-07
Location: Moberly, Mo
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I do cook thighs - but do not use any of these methods above.
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Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter!  CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen |
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| Thanks from:---> |
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04-04-2011, 11:33 AM
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#3 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Yup...what paydabill said...
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04-04-2011, 03:23 PM
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#4 |
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is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN
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KFC isn't on the poll
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Rub Won Out BBQ Team,Brisket 180 club |
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04-04-2011, 04:09 PM
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#5 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Microwave option?
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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04-04-2011, 04:42 PM
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#6 |
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Got Wood.
Join Date: 10-02-10
Location: Eolia MO
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Not much shiggin so far!
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04-04-2011, 05:30 PM
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#7 |
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is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Shocked half ythe people claim to use Parkay bath.
Either this is far more prevelant for chicken than I thought (possible) or there is intentinal subterfuge. |
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04-04-2011, 05:45 PM
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#8 |
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is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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  Still working on the timing just a bit, but these are REALLY good....
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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04-04-2011, 05:59 PM
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#9 |
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is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Correct me if I am wrong but I believe Myron uses a Parkay muffin pan system, kind of a combination.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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04-04-2011, 06:43 PM
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#10 |
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Got Wood.
Join Date: 01-13-09
Location: Beaufort SC
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I cook mine on high heat start to finish, I have walked every time with this method so far.
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04-04-2011, 07:28 PM
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#11 |
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On the road to being a farker
Join Date: 05-09-10
Location: Olathe Kansas
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high heat grill here, just working on the flavor profile, bite thru skin is some what easy for me to achieve , just lots and lots of scraping and triming...
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"Watch out fellas, theres a new sheriff in town!" |
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04-04-2011, 08:15 PM
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#12 |
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On the road to being a farker
Join Date: 09-07-09
Location: Seaford, NY
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dont know what the heck I'm doing. Scraped our old technique on the road to a comp two weeks ago pruduced first OK chicken yet. Everything else has been a disgrace.
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04-05-2011, 12:16 AM
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#13 |
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is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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My chicken sucks, 10th place (out of 14) is my best!
I'm all ears on this poll.
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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04-05-2011, 12:55 AM
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#14 | |
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is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Quote:
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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