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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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12-26-2007, 08:42 PM | #1 |
On the road to being a farker
Join Date: 12-23-07
Location: Wilmington,DE
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Competition Chicken Prep Help
Hey guy's,
Looking for ways to improve my chicken and overall scores. Here is how I prep my chicken, Can anybody tell me better ways to improve on the overall look? Or if there is a better way to trim chicken? |
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12-26-2007, 08:47 PM | #2 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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I don't trim as much of the meat as you, yet I heard that it is good for consistant size.I do the skin pretty much the same way, but I don't marinate. I Somehow, chicken is my most consistant entry, yet I hardly eat it. Go figure.
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Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer |
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12-26-2007, 09:26 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I think the pieces should be more uniform in size, and maybe a bit more round, but as long as they're all the same, that's the biggest part.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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12-27-2007, 05:38 AM | #4 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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There might be a few tag ends left on in the pics especially at the end of the bones. Nothing that can burn or crisp up and be "crunchy or not tender" should be left. Otherwise it looks good to me.
Looks to me like jumpin jims method with italian dressing. I use Tyson enhanced so I don't need to brine and have good moisture content after cooking. Do a test with your Perdue and Tyson at 10-15 % enhanced. Or maybe try brining before doing the italian dressing. You should have time.
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Ford Retired competition cook. BBQ mentor. |
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12-27-2007, 08:33 AM | #5 |
Full Fledged Farker
Join Date: 05-25-07
Location: Elkton, MD
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You left out the toothpicks
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Jon widespread barbecue |
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12-27-2007, 08:40 AM | #6 |
On the road to being a farker
Join Date: 12-23-07
Location: Wilmington,DE
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12-27-2007, 09:06 AM | #7 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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I believe using enhanced or preseasoned meat used at a contest is grounds for disqualification. I could be wrong.
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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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12-27-2007, 09:09 AM | #8 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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preseasoned is not allowed nor is brining ahead but buying Tyson chicken is certainly allowed. Now you can't buy lemon pepper chicken, etc but if it's packed in broth that's allowed.
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Ford Retired competition cook. BBQ mentor. |
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12-27-2007, 09:15 AM | #9 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Just reread the rules and I stand corrected.
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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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12-27-2007, 09:51 AM | #10 |
is one Smokin' Farker
Join Date: 06-13-07
Location: Parkville, Mo
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To me those look pretty god and uniform in size. We actually don't trim near that much with our chicken and have been getting fairly consistant appearance scores. To me the shape of the thigh is less important than the finished products appearance like the shine of the sauce and color that type of thing. Do you have any pictures of the finished product? That might help more with critiques.
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Chad B NB Bandera, Webber Kettle, Backwoods Party, Large BGE |
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12-27-2007, 09:57 AM | #11 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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You are using the wrong rub.
Seriously though, that looks pretty good to me. Try scrapping some of the excess fat from inside of the skin. Will help the skin render down.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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12-27-2007, 10:13 AM | #12 |
On the road to being a farker
Join Date: 12-23-07
Location: Wilmington,DE
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12-27-2007, 11:35 AM | #13 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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Dan, notice who mentioned the toothpicks. I wouldnt have brought it up. Plowboy makes an outstanding chicken rub called Yardbird rub which I use exclusivly and have had good results with. I posted before the whole page loaded. I didn't know that you had your own blend.
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Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer |
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12-27-2007, 11:45 AM | #14 |
is one Smokin' Farker
Join Date: 05-21-07
Location: Moberly, Mo
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How do you do that, unless you take it off the meat.
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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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12-27-2007, 11:57 AM | #15 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I find that the ends near the knuckles have thicker yellow fat than the rest. I try to scrap as much of that off as I can. A very sharp knife is key. I like using my santuko knife since it has a relatively flat blade and enough height to hold onto. It takes practice. You can actually stretch the skin for more coverage doing this.
Nothing wrong with taking off the skin if you toothpick or tie it back on. Oh, I was just having fun. Not plugging my product... but I guess I did. <EDIT: Spicewine Hen and Heffer Dust is the #1 Rub IN THE WORLD!!! There, I've redeemed myself.>
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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