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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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Unread 05-26-2012, 03:03 PM   #1
Leatherheadiowa
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Question Chicken Hind-Quarters for KCBS Competitions

I was recently told that a few prominent teams are turning in 1/4s for their chicken entries.
Knowing the size of the box inside and out, how would you get 6 seperate portions in a box? Game hens? Could someone offer some input?
Thanks for the insight on the front side!
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Unread 05-26-2012, 05:28 PM   #2
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Here's one way to do it:

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Unread 05-26-2012, 06:30 PM   #3
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I like the chicken front quarters over chicken hind quarters
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Unread 05-26-2012, 07:00 PM   #4
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Four Legged Chicken
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Unread 05-26-2012, 08:59 PM   #5
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I've been doing it for a year, I didn't know I was prominent.
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Unread 05-26-2012, 09:24 PM   #6
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The quarters I buy are always very large in size and I can't see getting 6 in a box. If you are comfortable saying, do you buy whole fryers and spilt them yourself, or do find small packages of 1/4's? Thanks again!
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Unread 05-27-2012, 06:23 AM   #7
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In the DFW area, Whole Foods (WHOLE Paycheck) and Central Market,carry free range chickens which tend to be smaller, have less fat, thinner skin and a different flavor. Get friendly with the butcher and he will pickout the smallest hind quarters from the case for you by weight and appearance. That is one way that comes to mind.
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Unread 05-27-2012, 06:56 AM   #8
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Quote:
Originally Posted by Smoke'n Ice View Post
In the DFW area, Whole Foods (WHOLE Paycheck) and Central Market,carry free range chickens which tend to be smaller, have less fat, thinner skin and a different flavor. Get friendly with the butcher and he will pickout the smallest hind quarters from the case for you by weight and appearance. That is one way that comes to mind.
I like the way you think.
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Unread 05-27-2012, 07:35 AM   #9
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Your butcher is your best friend!
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Unread 05-27-2012, 10:10 AM   #10
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I recently judged a contest where we had leg quarters turned in. They looked great and I couldn't wait to try one. But as I picked it up I wasn't really sure where to bite it for the "One best bite". This instantly told me that as a cook I wouldn't do this. As a judge I typically take two big bites of everything, but I know a lot of judges don't and I'd be concerned about where they took their one small bite. With a thigh OR leg I feel like I am in control of this.

BTW I bit into the leg and the thing was so overcooked that it fell apart on the judging plate.
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Unread 05-27-2012, 10:58 AM   #11
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Cagle's and Marshall Durbin leg quarters tend to be smaller and much more uniform than Sanderson Farms in my opinion.

Recently I cooked a whole bag of Cagle's. I removed the piece of the backbone left from where the sawed the bird down the middle but left the skin. I wasn't really practicing for a comp, but I did pick out 6 uniform quarters to see if I could.




They are noticably smaller without the backbone piece.
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Unread 05-27-2012, 04:44 PM   #12
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Quote:
Originally Posted by drbbq View Post
I recently judged a contest where we had leg quarters turned in. They looked great and I couldn't wait to try one. But as I picked it up I wasn't really sure where to bite it for the "One best bite". This instantly told me that as a cook I wouldn't do this. As a judge I typically take two big bites of everything, but I know a lot of judges don't and I'd be concerned about where they took their one small bite. With a thigh OR leg I feel like I am in control of this.

BTW I bit into the leg and the thing was so overcooked that it fell apart on the judging plate.
I did the turn in once, but because of what the good doctor said, I did not repeat. My taste test piece, while properly cooked, was difficult to figure out where to bite. Took a bite from the leg and got mostly skin because I was at the knuckle joint with the thigh. Figured this would happen to judges as well.

Oh well, it was a full box at least.
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Unread 05-27-2012, 07:29 PM   #13
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Jeez- Thanks for convincing me not to turn in quarters! - I'd be breaking down whole chickens to get the skin "just so", as it is I'm doing that with breasts.

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Unread 05-27-2012, 11:40 PM   #14
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Quote:
Originally Posted by swamprb View Post
Jeez- Thanks for convincing me not to turn in quarters! - I'd be breaking down whole chickens to get the skin "just so", as it is I'm doing that with breasts.



Not necessarily. This was one 10 lb bag of quarters that is usually about $7.00 As you can see these are pretty small and uniform. Only three or four of these had any issues with the skin.
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Unread 05-28-2012, 12:57 AM   #15
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Here's a box we've turned in. For those wondering 8 8 8 9 7 8.

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