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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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Old 01-24-2005, 10:20 PM   #16
jeffsasmokin
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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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Old 01-25-2005, 07:34 AM   #17
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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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Old 01-25-2005, 08:41 AM   #18
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Quote:
Have you experimented with "all dry" or "all moist"?

Any thoughts on the Pros and Cons of each?
All dry can be done, but you have to pay closer attention to what is happening or you will dry out. When I say moist heat I don't mean rolling boil steam. All moist has never worked well for me. Bark is mushy ect.
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Old 01-25-2005, 10:19 AM   #19
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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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Old 01-25-2005, 01:20 PM   #20
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Quote:
Originally Posted by kapndsl

Bill- great!

Notice any difference between Dry Heat and Wet Heat???

TIM
Never tried dry heat, but I'm not one to try and "crisp things up" on anything.

Maybe I'll try it and see what happens.
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Old 01-25-2005, 03:42 PM   #21
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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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Old 02-21-2005, 10:50 PM   #22
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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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Old 02-22-2005, 12:55 AM   #23
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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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Old 02-22-2005, 04:14 AM   #24
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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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Old 02-22-2005, 09:13 AM   #25
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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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Old 02-22-2005, 10:12 AM   #26
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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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Old 02-22-2005, 10:24 AM   #27
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Quote:
May be a long 3 years
May? :D

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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Old 02-22-2005, 01:42 PM   #28
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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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Old 02-22-2005, 04:31 PM   #29
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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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Old 02-22-2005, 07:10 PM   #30
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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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