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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 06-01-2011, 12:46 PM   #1
Q-Dat
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Default Small Leg Quarters for turn in???

I've been thinking about this for a while. Suppose I got three very young chickens(I can get 2lb dressed birds)

And I cut the leg quarters and cooked them. I should be able to fit six in the box easily. They should also be pretty symetrical due to the fact that they will come from only three birds. This should make for a really nice presentation. Plus I think that leg quarters cook up juicier than thighs or drums alone.

Anybody think the judges would freak? I cant see why they would. Its the two most common chicken turn ins just together.
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Old 06-01-2011, 12:51 PM   #2
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we did this once only seperated them,turned in 6 legs,6 thighs,did extremely well
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Old 06-01-2011, 01:49 PM   #3
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Give it a go. We did this with cornish game hens one time.
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Old 06-01-2011, 02:09 PM   #4
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Like this? I've done it a couple time, the scores were pretty inconsistant. Appearance with this one was 8,9,8,7,7,9
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Old 06-01-2011, 02:35 PM   #5
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My half chickens do better than my thighs, my wife keeps trying to convince me to go all "Pablo Diablo" and figure out a way to slice the breast and insert the leg, thigh and wing into something symmetrical.

I've done it for "anything but" with a different chicken recipe and it has won / worked, but I'm a bit leery about trying it for a turn in.
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Old 06-01-2011, 02:43 PM   #6
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I'd go with the cornish game hens if you are gonna try that....but would definitely watch that the white meat doesn't dry out.
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Old 06-01-2011, 02:43 PM   #7
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I like your leg box. Looks lots better than the last one I turned in, which didn't fare well. At least the pieces look like they came from a real animal, not like marshmallow puffs w/ sauce. On your grill marks, I would like to see some color, meaning more flavor.Also figure a way to get seasoning left in glaze to be more even. As long as the taste and texture was killer, I'd be temtped to try those again.Steve.
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Old 06-01-2011, 03:05 PM   #8
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I judged a box like you're describing this past weekend in Baton Rouge. I liked the ease that it came out of the box with when I took a piece, and there wasn't all that much sauce on it, so it wasn't messy, but apparently I took a bite in just the wrong place. I was shooting for the top of the leg, right next to where it joins the thigh. I bit into it, and all this juice squirted out, all over one leg of my shorts! Needless to say, I didn't exactly keep my composure and a straight face as that hot liquid hit my skin! The judges around me got a good laugh, tho...

Lynn H.
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Old 06-01-2011, 03:29 PM   #9
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Quote:
Originally Posted by gmholler View Post
I judged a box like you're describing this past weekend in Baton Rouge. I liked the ease that it came out of the box with when I took a piece, and there wasn't all that much sauce on it, so it wasn't messy, but apparently I took a bite in just the wrong place. I was shooting for the top of the leg, right next to where it joins the thigh. I bit into it, and all this juice squirted out, all over one leg of my shorts! Needless to say, I didn't exactly keep my composure and a straight face as that hot liquid hit my skin! The judges around me got a good laugh, tho...

Lynn H.
Please do not tell me you judged down on that did you?
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Old 06-01-2011, 03:34 PM   #10
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Quote:
Originally Posted by ssbbqguy View Post
I like your leg box. Looks lots better than the last one I turned in, which didn't fare well. At least the pieces look like they came from a real animal, not like marshmallow puffs w/ sauce. On your grill marks, I would like to see some color, meaning more flavor.Also figure a way to get seasoning left in glaze to be more even. As long as the taste and texture was killer, I'd be temtped to try those again.Steve.
Thanks, I'm not trying to hijack Q-dat's thread, I was just giving him an example of what I've tried and the kinda of apperance scores it recieved. I appreciate the commoents though! There are so many ways to bulid a chicken box with different kinds of meat and combinations. I'm struggling with it, but I've only done 3 competitions. I'm thinking I'm gonna need to take a competition class at the end of the year.
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Old 06-01-2011, 03:35 PM   #11
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I think that makes for a nice presentation. Assuming your taste and tenderness are excellent, the appearance score would not suffer, in my opinion.

However, heed the advise above regarding your grill marks, etc.

But yeah - I think it would fly very nicely with the judges.
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Old 06-01-2011, 03:45 PM   #12
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Quote:
Originally Posted by jrbBBQ View Post
Thanks, I'm not trying to hijack Q-dat's thread, I was just giving him an example of what I've tried and the kinda of apperance scores it recieved. I appreciate the commoents though! There are so many ways to bulid a chicken box with different kinds of meat and combinations. I'm struggling with it, but I've only done 3 competitions. I'm thinking I'm gonna need to take a competition class at the end of the year.

Those look really good to me. I doubt that your inconsistent scores had anything to do with them being leg quarters and not thighs alone. Probably some color preferences between judges on the sauce, and the skin.

Were those cornish or just small chickens?
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Old 06-01-2011, 05:07 PM   #13
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What are these "grill marks" I hear bantered about? I've seen very few pics of the "perfect bite through skin" that has a grill mark.

I see a geometrically un-natural shape, typcially with a slathered in honey golden brown hue. But these "beautiful" boxes typcially don't have a grill mark.
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Old 06-01-2011, 06:09 PM   #14
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I like the look. How was the skin?
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Old 06-01-2011, 06:13 PM   #15
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Quote:
Originally Posted by Just Pulin' Pork View Post
Please do not tell me you judged down on that did you?
Of course not. I picked the wrong area to take a bite from; that's *my* problem - the cooker couldn't have forseen that. Any "normal" person would've most likely tried the thigh, anyway...

Lynn H.
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