Half Chickens

Falsepaul · 02-05-2013, 09:12 AM

Hey all. My dad and I just formed a team and our first competion together is an IBCA event. This means that I have to cook a damn half chicken. I am considering brining the whole thing with a sweeter bring and then rubbing the chicken with a spicier rub. I am very confident in my rub.

My question is about the brine. Any suggestions? Recipe ideas? Ill have about 16 hours to brine. Any pointers on half chickens in general would be greatly appreciated. They are coming out pretty good right now but its not easy to keep the "handle"on the chicken wing from coming out ugly and crisp. Thanks!

bruno994 · 02-05-2013, 11:07 AM

Do a search on here for IBCA Chicken and it will come back with a few recent threads, but in the meantime, salty, spicy and something for the judges to remember. I brine from the time they inspect my meat until 2 hours before turn in when they go on. I have tried the sweeter brine and it just doesn't seem to do the job. Salt and spice seems to do much better. I sauce/glaze with a sweeter sauce, but for the most part in IBCA, the judges probably aren't going to sample the skin anyway so rubbing the skin does very little compared to the brine and some rub under the skin. Good luck to you..what area are you cooking in?

Falsepaul · 02-05-2013, 11:33 AM

Thank you. We are cooking in Marksville LA on 03/08 and 03/09. The casino there is sponsoring the competition. I didn't even think to search "IBCA chicken". Ill dig around. Its also really helpful to know that they probably wont try the skin.

I have been cooking them around 2.5hrs at about 275-285 on my weber kettle and they are coming out juicy. The extra half hour might be whats messing up the wing tip. What temperature are you cooking them at? I really appreciate the advice.

Falsepaul · 02-05-2013, 11:48 AM

Thank you. We are cooking in Marksville La 03/08-03/09 at the Casino there. I didnt even think to search for IBCA Chickens. It also really good to know that they probably wont try the skin. Thanks for info!

JS-TX · 02-05-2013, 12:17 PM

^ what bruno said!

It's important to pack a lot of flavor with chicken, but w/out over doing it.

bruno994 · 02-05-2013, 03:28 PM

As far as the wingtips, wrap them in foil about halfway through the cooking process. This will help them from turning black.

Carnivorous Endeavors BBQ · 02-05-2013, 03:39 PM

Great Advice provided above.

Have you checked out www.labbq.org? It list all the upcoming competitions for the IBCA Louisiana Pit.

What will be your first competition?

bruno994 · 02-06-2013, 08:15 AM

Quote:

Originally Posted by Falsepaul

Thank you. We are cooking in Marksville La 03/08-03/09 at the Casino there. I didnt even think to search for IBCA Chickens. It also really good to know that they probably wont try the skin. Thanks for info!

That should be a good one. I was considering it until a few events much closer to me popped up in March. The one they held back in November over there had 67 teams with quite a few of big name Texas and Louisiana teams cooking. Good luck to you.

gmholler · 02-06-2013, 12:34 PM

Just an FYI...Falsepaul, if you're planning on cooking in Marksville and need an RV space, you'd better get one reserved ASAP. That RV park fills up fast. If you need the phone #, see http://www.labbq.org or http://www.ibcabbq.org for a flyer with the #.

Lynn H.

Falsepaul · 02-07-2013, 08:29 AM

You guys are awesome. Thanks! We have reserved our RV space already and my first competition was a small 14 team competion at a casino in Baton Rouge 2 years ago. This is my second and my dad's first. We really excited about it. Great advice on the wing tip and I really apprectiate the links.

02-05-2013, 09:12 AM	#1
Falsepaul Is lookin for wood to cook with. Join Date: 04-26-12 Location: Baton Rouge, LA	Half Chickens Hey all. My dad and I just formed a team and our first competion together is an IBCA event. This means that I have to cook a damn half chicken. I am considering brining the whole thing with a sweeter bring and then rubbing the chicken with a spicier rub. I am very confident in my rub. My question is about the brine. Any suggestions? Recipe ideas? Ill have about 16 hours to brine. Any pointers on half chickens in general would be greatly appreciated. They are coming out pretty good right now but its not easy to keep the "handle"on the chicken wing from coming out ugly and crisp. Thanks!

02-05-2013, 11:07 AM	#2
bruno994 Full Fledged Farker Join Date: 06-14-12 Location: Buna, Texas	Do a search on here for IBCA Chicken and it will come back with a few recent threads, but in the meantime, salty, spicy and something for the judges to remember. I brine from the time they inspect my meat until 2 hours before turn in when they go on. I have tried the sweeter brine and it just doesn't seem to do the job. Salt and spice seems to do much better. I sauce/glaze with a sweeter sauce, but for the most part in IBCA, the judges probably aren't going to sample the skin anyway so rubbing the skin does very little compared to the brine and some rub under the skin. Good luck to you..what area are you cooking in? __________________ Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year......

02-05-2013, 03:28 PM	#6
bruno994 Full Fledged Farker Join Date: 06-14-12 Location: Buna, Texas	As far as the wingtips, wrap them in foil about halfway through the cooking process. This will help them from turning black. __________________ Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year......

02-05-2013, 03:39 PM	#7
Carnivorous Endeavors BBQ Full Fledged Farker Join Date: 10-13-10 Location: Carencro, Louisiana	Great Advice provided above. Have you checked out www.labbq.org? It list all the upcoming competitions for the IBCA Louisiana Pit. What will be your first competition? __________________ 2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!! [B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!! KCBS CBJ & TC #55078 IBCA #2570

02-05-2013, 11:33 AM	#3
Falsepaul Is lookin for wood to cook with. Join Date: 04-26-12 Location: Baton Rouge, LA	Thank you. We are cooking in Marksville LA on 03/08 and 03/09. The casino there is sponsoring the competition. I didn't even think to search "IBCA chicken". Ill dig around. Its also really helpful to know that they probably wont try the skin. I have been cooking them around 2.5hrs at about 275-285 on my weber kettle and they are coming out juicy. The extra half hour might be whats messing up the wing tip. What temperature are you cooking them at? I really appreciate the advice.

02-05-2013, 11:48 AM	#4
Falsepaul Is lookin for wood to cook with. Join Date: 04-26-12 Location: Baton Rouge, LA	Thank you. We are cooking in Marksville La 03/08-03/09 at the Casino there. I didnt even think to search for IBCA Chickens. It also really good to know that they probably wont try the skin. Thanks for info!

02-05-2013, 12:17 PM	#5
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	^ what bruno said! It's important to pack a lot of flavor with chicken, but w/out over doing it.

02-06-2013, 12:34 PM	#9
gmholler Full Fledged Farker Join Date: 04-15-09 Location: Lafayette, LA	Just an FYI...Falsepaul, if you're planning on cooking in Marksville and need an RV space, you'd better get one reserved ASAP. That RV park fills up fast. If you need the phone #, see http://www.labbq.org or http://www.ibcabbq.org for a flyer with the #. Lynn H.

02-07-2013, 08:29 AM	#10
Falsepaul Is lookin for wood to cook with. Join Date: 04-26-12 Location: Baton Rouge, LA	You guys are awesome. Thanks! We have reserved our RV space already and my first competition was a small 14 team competion at a casino in Baton Rouge 2 years ago. This is my second and my dad's first. We really excited about it. Great advice on the wing tip and I really apprectiate the links.