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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 06-13-2012, 03:49 PM   #1
Meat & Heat
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Default My chicken is holding me back

Please help if you can.
My chicken is holding me back at comps. Ribs, butts and briskett are great, have placed with all but I can't seem to break through with chicken. I have tried brines, skinless, thighs, breast, whole, drumsticks, and numerous differen't rubs and sauces but can't seem to get a call. Everyone I ever cook for says it's great but at comps it's not good enough. Any secrets to great comp chicken.
Any help wolud be great.
Thanks
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Unread 06-13-2012, 03:54 PM   #2
Harbormaster
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Our chicken scores take us on a long uncomfortable roller coaster ride.
I'll be of no help.
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Unread 06-13-2012, 04:11 PM   #3
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I wish I knew. I'm getting close to subcontracting chicken to someone else. The day we get a chicken call in a decent-sized field, I might have a heart attack.
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Unread 06-13-2012, 04:28 PM   #4
Parts_Guy
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Since we started using a brine, ours has gotten us a walk in every contest except 1(and that is when my dad had a great idea of making cupcake chicken...never again..lol)
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Unread 06-13-2012, 04:37 PM   #5
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Welcome to the club!! Try CHOKIN IT!!
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Unread 06-13-2012, 04:40 PM   #6
Parts_Guy
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Quote:
Originally Posted by TELL YOU WHAT BBQ View Post
Welcome to the club!! Try CHOKIN IT!!
I didn't know you could win awards for that. If only I knew that at 13 or 14.
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Unread 06-13-2012, 06:19 PM   #7
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Quote:
Originally Posted by Parts_Guy View Post
I didn't know you could win awards for that. If only I knew that at 13 or 14.
Bet Miss Mona would love this thread !
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Unread 06-13-2012, 08:21 PM   #8
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what is your method? that way "we" can try to help. share and share alike..what is your best catagory? share and share alike.
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Unread 06-13-2012, 09:34 PM   #9
Meat & Heat
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Smokin Gnome

We have tried injection with apple juice and spices, brining as long as we could with a simple salt brine, [came out way jucy] I have tried hot and fast, slow and low, lots of smoke, little, smoke, rub inside and out, rub with lots of mopping, ect. The chicken tastes good but for some reson we can't get a call.

Best catagory right know woul be ribs and pork butt.
Ribs are easy, smoke @ 200-215 for 2 1/2 hrs then wrap with some brown sugar and more rub, return to the pit at 275 for the next 2 hrs or until done.
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Unread 06-13-2012, 09:44 PM   #10
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1st, how long did you run each recipe before changing?

2nd, what exactly are you using? what rub, sauce, wood, etc....
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avatar by grillman. patent pending. :mad2::becky:
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Unread 06-13-2012, 09:50 PM   #11
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I find the less my chicken tastes like chicken the better I do. And I'm not joking.
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Unread 06-13-2012, 09:59 PM   #12
Meat & Heat
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We will cook a recipe at least three times befroe we change. We use a custom built stick burner and apple wood with mesquite charcol.
Rubs have been everthing from brown sugar sweet rubs to more of a lemon pepper poulrty rub.
Just can't seem to dial it in and it's bugging the s*** out of me.
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Unread 06-13-2012, 10:09 PM   #13
boogiesnap
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the mesquite charcoal might be the issue.
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Unread 06-13-2012, 10:12 PM   #14
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Quote:
Originally Posted by boogiesnap View Post
the mesquite charcoal might be the issue.
Doubt it. Mesquite Charcoal is good, it's really dense. Have you ever used it ?
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Unread 06-13-2012, 10:31 PM   #15
RoadHawgBBQ
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Quote:
Originally Posted by YankeeBBQ View Post
Doubt it. Mesquite Charcoal is good, it's really dense. Have you ever used it ?
i agree to stay away from mesquite charcoal. just use non mesquite lump and lots of fruit wood. weird that chicken is one of my better category. my brisket suck now...
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