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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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01-24-2005, 09:20 PM | #16 |
Full Fledged Farker
Join Date: 08-26-04
Location: Stuart, Florida
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I have too many questions.................all this is stuff I've been contemplating to myself! I don't compete yet..............so I'll just sit back and listen.
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"Chance Favors The Prepared Mind" Modified Bandera Charmglow All Stainless Gas CB 26 1/2" Kettle ECB Fabricated All-Wood Burn Barrel BC Select Outdoor Fryer |
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01-25-2005, 06:34 AM | #17 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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OK, I cook on both the queer and the Cimmaron. I usually don't use water in the horz, so I cook both "wet and dry". I really can't tell much difference. Wrapping or not makes a much bigger difference.
If using sauce in your presentation the bark is gonna get soggy anyway. Jeff, I have unwrapped (and back to the smoker)a couple times and ended up with a drier flat than I would have liked. Maybe improved timing would make this effective but I have my doubts. Bark is nice to look at and fun to munch on while carving but on a slice of flat, % wise ends up adding very little to the finished product. If you like firm bark on brisket, make burnt ends from the point and let the flat have bark that's a bit mushy to ensure moist slices, JMHO.
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Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
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01-25-2005, 07:41 AM | #18 | |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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Quote:
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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01-25-2005, 09:19 AM | #19 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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I have been using WSMs for competition for years and normally always have water in the water pan. That combination has given me many top finishes in all 4 meats.
Chicken I don't look for crispy skin, when I'm done it is tender not crispy.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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01-25-2005, 12:20 PM | #20 | |
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
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Quote:
Maybe I'll try it and see what happens.
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. 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 |
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01-25-2005, 02:42 PM | #21 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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RE: Chicken skin... ok, maybe crispy is the wrong word.. but NOT rubbery is the goal. I find that some higher heat makes it more tender, instead of chewy. I didnt mean crispy like fried or grilled.
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02-21-2005, 09:50 PM | #22 |
Full Fledged Farker
Join Date: 02-21-05
Location: Oviedo, FL
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I stopped the water thing several years ago. Have cooked dry ever since, and its worked for me.
And, to comment on the wrapping, and bark comments above. Wrap when you have the color you want in the bark. That has worked for me.. And, chicken skin is a struggle for everyone except the pellet munchers, and the grillers. I do think if the texture, and the flavor, of the chicken meat itself is pleasing. Alot of judges will overlook the skin. |
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02-21-2005, 11:55 PM | #23 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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When cooking with moist heat you can get away with heat spikes and higher pit temps. Dry heat
gives you less room for error. I personely like a little room for error. As you can see both work when get the techniques down.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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02-22-2005, 03:14 AM | #24 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Must you leave the skin on the chicken? I remove the skin before rubbing the chicken then lay the skin on top of the chicken. When chicken is done, just remove the skin and your left with great tasting low fat chicken.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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02-22-2005, 08:13 AM | #25 |
Full Fledged Farker
Join Date: 02-21-05
Location: Oviedo, FL
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Well, no one can question your success Jim... By the way, congrats on getting on the board.
And Neil, I know some have gone to boneless thigh's, not sure about skinless. Have you tried skinless in competition? Would be interesting to see how the appearance scores were. |
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02-22-2005, 09:12 AM | #26 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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I see very little skinless chicken come across the judging tables and most teams are trying for tender skin not crisp.
Kevin Thanks, it's been interesting first ten days on the Board, already getting letters and complaints that folks want to be taken to the Board. May be a long 3 years.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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02-22-2005, 09:24 AM | #27 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
Tim and I shoot for tender but not mushy skin. Let's face it, a LOT of flavor is in the skin. As a judge I try to not let the skin be THE determining factor in a score - but neither tough & gnarly nor mushy will win any points. I've turned in skinless thighs (removed the skin after cooking) and believe it cost me some points - but the skin was mushy and would have hurt anyway. Boneless is nice but, as a judge, I like to see how the meat comes away from the bone - and as a cook I think the bone helps keep the meat moist. This thing we do called BBQ is art! Just like any artisan craft the learning is as much a part of the product and the "success". :D That's my story and I'm sticking to it.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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02-22-2005, 12:42 PM | #28 |
Full Fledged Farker
Join Date: 02-21-05
Location: Oviedo, FL
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I know if skin was a big issue, I would not place in chicken as often as I do. I do make sure the skin has a good flavor, but still I know it comes off in a single bite. which is not very desirable.
And Jim, hang in there... People don't understand that your a volunteer! I spent the last year and a half on the FBA board, and did not run again for 2005 because it became too much time wise. I applaud your desire and effort, and I voted for you. Now I need to send you my agenda |
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02-22-2005, 03:31 PM | #29 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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Kevin
I'm a glutton for punishment, I was on the board of the PNWBA for 2 years and last year started a new group WBBQA which I'm the president, add the next three years on the KCBS board and platter is getting full. Let the agendas come!
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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02-22-2005, 06:10 PM | #30 |
Full Fledged Farker
Join Date: 02-21-05
Location: Oviedo, FL
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I guess you are a glutton for punishment... Good luck, I'm sure you will make your impact. Ray made his impact real quick. New blood is always good.
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