Chicken practice (pron)

smokeyw · 07-27-2011, 06:45 AM

I really don't like doing competition chicken but need to practice for an upcoming event. I know there are some flaws in this chicken but I would appreciate any feedback.

boogiesnap · 07-27-2011, 07:06 AM

perfect.

careful on the burnt bits though.

5-0 BBQ · 07-27-2011, 09:32 AM

Quote:

Originally Posted by boogiesnap

perfect.

careful on the burnt bits though.

I agree. The black at the ends is all I see. Bite Through Skin...Bravo

How was the taste?

bover · 07-27-2011, 09:39 AM

Try dunking the thighs in warmed sauce. Should get a more uniform coating.

Otherwise, they look pretty dang good to me!

bbqbrad · 07-27-2011, 12:08 PM

Agree with bover. Needs to be sauced all over. Just like I like my women

I'm going to hell.

NRA4Life · 07-27-2011, 12:48 PM

Quote:

Originally Posted by bbqbrad

Agree with bover. Needs to be sauced all over. Just like I like my women

I'm going to hell.

Would that be hot, sweet, and sticky...or with bite through skin?

goodbuddiesbbq · 07-27-2011, 12:53 PM

1. I agree that I would resauce the chicken with warm sauce about 25-35 minutes out depending on what temp you cook at and/or sauce thickness.

2. When you take it out of the butter...that is what the light colored sides indicate to me, I would re-season the bottom and sides of that chicken so that it is a bit more uniform. Judge is going to taste the bottom and side of the chicken first and possibly only.

3. I'm going into hiding after this...and I'm sure it's the camera (insert emoticon), but the chicken looks orange. I would want bbq chicken to be more of a BBQ Red color.

From the looks of it...that's what I would say.

smokeyw · 07-27-2011, 04:15 PM

Thanks for the feedback. I knew about the black spots but had not thought much about dunking the pieces of chicken in the sauce to acheive a more even coating. I can see that being better than brushing the sauce. Thanks again.

07-27-2011, 06:45 AM	#1
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	Chicken practice (pron) I really don't like doing competition chicken but need to practice for an upcoming event. I know there are some flaws in this chicken but I would appreciate any feedback. __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

07-27-2011, 07:06 AM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	perfect. careful on the burnt bits though. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

07-27-2011, 09:39 AM	#4
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	Try dunking the thighs in warmed sauce. Should get a more uniform coating. Otherwise, they look pretty dang good to me! __________________ Josh [URL="https://plus.google.com/105803044811423652815"]Google+[/URL] KCBS CBJ #56828 Team [URL="http://www.bigskysmokers.com"]Big Sky BBQ[/URL] [B]UDS, Weber OTG, Maverick ET-732, Mega-Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen [/B][I]"If I were just a bit more humble, I'd be perfect"[/I]

07-27-2011, 12:08 PM	#5
bbqbrad On the road to being a farker Join Date: 04-20-08 Location: Royston, Ga Downloads: 5 Uploads: 0	Agree with bover. Needs to be sauced all over. Just like I like my women I'm going to hell. __________________ Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com Yellow Thermapen Owner

07-27-2011, 04:15 PM	#8
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	Thanks for the feedback. I knew about the black spots but had not thought much about dunking the pieces of chicken in the sauce to acheive a more even coating. I can see that being better than brushing the sauce. Thanks again. __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

07-27-2011, 12:53 PM	#7
goodbuddiesbbq is one Smokin' Farker Join Date: 11-24-09 Location: Cleveland, Ohio Downloads: 0 Uploads: 0	1. I agree that I would resauce the chicken with warm sauce about 25-35 minutes out depending on what temp you cook at and/or sauce thickness. 2. When you take it out of the butter...that is what the light colored sides indicate to me, I would re-season the bottom and sides of that chicken so that it is a bit more uniform. Judge is going to taste the bottom and side of the chicken first and possibly only. 3. I'm going into hiding after this...and I'm sure it's the camera (insert emoticon), but the chicken looks orange. I would want bbq chicken to be more of a BBQ Red color. From the looks of it...that's what I would say.

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