Chicken

Guranimo · 08-18-2011, 11:22 AM

So we created a new team and are entering our first competition in about a month. Been doing practice cooks but I have a question on chicken. This cookoff is requiring a turn in of a half a chicken along with 6 slices. we will be able to check in 2 whole chickens or a total of 4 halves. Anyone have any advice? We have been doing whole chickens with an injection which comes out beautifully but more concerned with the slices.

Rich Parker · 08-18-2011, 11:44 AM

Sliced chicken is going to be brutal. Hopefully others have better ideas because i can only think of slicing the chicken breast and that has never done well for me.

Guranimo · 08-18-2011, 11:46 AM

Yea that is my concern as well.

QansasjayhawQ · 08-18-2011, 11:52 AM

hmm . . . tough one for sure! I think I'd consider de-boning and slicing the thigh meat . . . see how that looks.

Guranimo · 08-18-2011, 12:28 PM

May not be abad idea. I'll try it on the next practice cook. Thanks!

RangerJ · 08-18-2011, 01:07 PM

Missouri City? Right up the road from me.

Without seeing your rules I would recommend taking one of the chicken halves and removing the breast bones prior to smoking. Poultry shears works well for this.

Pick the best looking half to put in the box, once done cooking.

Remove the wing from the other breast that you deboned. You may consider doing this prior to cooking as well.

Using an electric knife you should be able to remove the other breast from the thigh with one cut.

Then slice the breast 6 times.

Thats if I understand your turn in to be 1/2 PLUS 6 slices. If not, use the wing, thigh and leg from this same piece and arrange around your slices.

Good Luck!

RangerJ · 08-18-2011, 01:10 PM

Which Competition is this, if I may ask?

Guranimo · 08-18-2011, 02:54 PM

RnagerJ it i the Ft Bend County Fair on September 30-October 1. Appreciate the help. I'll take all I can get since it is the first one we are doing. Excited but antsy at the same time. Main categories are chicken, spares, brisket, and fajitas.

SeriousQue · 08-18-2011, 04:33 PM

I recommend brining. I would also suggest resting the product before slicing, to avoid losing all the natural juices.

Basic Brine Recipe:
1 gallon Water
1 C Koscher Salt
1/2 C Sugar
Aromatics of your choice
1. Combine all ingredients 2. Bring to boil 3. Cool

08-18-2011, 11:22 AM	#1
Guranimo Is lookin for wood to cook with. Join Date: 07-09-11 Location: Missouri City, TX Downloads: 0 Uploads: 0	Chicken So we created a new team and are entering our first competition in about a month. Been doing practice cooks but I have a question on chicken. This cookoff is requiring a turn in of a half a chicken along with 6 slices. we will be able to check in 2 whole chickens or a total of 4 halves. Anyone have any advice? We have been doing whole chickens with an injection which comes out beautifully but more concerned with the slices.

08-18-2011, 11:44 AM	#2
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Sliced chicken is going to be brutal. Hopefully others have better ideas because i can only think of slicing the chicken breast and that has never done well for me. __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

08-18-2011, 11:52 AM	#4
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback Downloads: 0 Uploads: 0	hmm . . . tough one for sure! I think I'd consider de-boning and slicing the thigh meat . . . see how that looks. __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Expect nothing - be ready for anything.

08-18-2011, 01:07 PM	#6
RangerJ is one Smokin' Farker Join Date: 11-04-08 Location: Houston, Texas Downloads: 0 Uploads: 0	Missouri City? Right up the road from me. Without seeing your rules I would recommend taking one of the chicken halves and removing the breast bones prior to smoking. Poultry shears works well for this. Pick the best looking half to put in the box, once done cooking. Remove the wing from the other breast that you deboned. You may consider doing this prior to cooking as well. Using an electric knife you should be able to remove the other breast from the thigh with one cut. Then slice the breast 6 times. Thats if I understand your turn in to be 1/2 PLUS 6 slices. If not, use the wing, thigh and leg from this same piece and arrange around your slices. Good Luck! __________________ www.pappacharliesbbq.com Cooking on a Baby J by Jambo Are You Ready to Throwdown?

08-18-2011, 01:10 PM	#7
RangerJ is one Smokin' Farker Join Date: 11-04-08 Location: Houston, Texas Downloads: 0 Uploads: 0	Which Competition is this, if I may ask? __________________ www.pappacharliesbbq.com Cooking on a Baby J by Jambo Are You Ready to Throwdown?

08-18-2011, 11:46 AM	#3
Guranimo Is lookin for wood to cook with. Join Date: 07-09-11 Location: Missouri City, TX Downloads: 0 Uploads: 0	Yea that is my concern as well.

08-18-2011, 12:28 PM	#5
Guranimo Is lookin for wood to cook with. Join Date: 07-09-11 Location: Missouri City, TX Downloads: 0 Uploads: 0	May not be abad idea. I'll try it on the next practice cook. Thanks!

08-18-2011, 02:54 PM	#8
Guranimo Is lookin for wood to cook with. Join Date: 07-09-11 Location: Missouri City, TX Downloads: 0 Uploads: 0	RnagerJ it i the Ft Bend County Fair on September 30-October 1. Appreciate the help. I'll take all I can get since it is the first one we are doing. Excited but antsy at the same time. Main categories are chicken, spares, brisket, and fajitas.

08-18-2011, 04:33 PM	#9
SeriousQue Is lookin for wood to cook with. Join Date: 04-17-11 Location: Fenton, Missouri Downloads: 0 Uploads: 0	I recommend brining. I would also suggest resting the product before slicing, to avoid losing all the natural juices. Basic Brine Recipe: 1 gallon Water 1 C Koscher Salt 1/2 C Sugar Aromatics of your choice 1. Combine all ingredients 2. Bring to boil 3. Cool

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