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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 08-22-2012, 03:48 PM   #1
Swamp Donkeyz BBQ
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Default IBCA Chicken - To Glaze or Not to Glaze

I've finally managed to get a pretty good chicken practicing at home. One of my favorites is lightly glazed. Does anyone else glaze their chickens at an IBCA event, or is this considered taboo?
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Unread 08-22-2012, 06:34 PM   #2
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Don't believe the hype....

Glaze.
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Unread 08-22-2012, 09:08 PM   #3
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we glaze, got good scores last IBCA, cover that bird up...
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Unread 08-22-2012, 09:08 PM   #4
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Won both ways go with Texas bird bath glaze work great
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Unread 08-22-2012, 11:46 PM   #5
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Agree with above - glaze, glaze, glaze.
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Unread 08-23-2012, 07:23 AM   #6
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Glave my son, glaze like the wind!
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Unread 08-23-2012, 11:41 AM   #7
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I would try and not make the glaze so thick it drips off. If that happens, I as a head judge would tell you to clean the excess off. Some glaze helps, but overall its the taste of the bird and how easy it is to bite through the skin.
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Unread 08-23-2012, 03:25 PM   #8
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I appreciate the advice. Thanks.
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Unread 08-26-2012, 02:49 PM   #9
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I have done well either way, but better and more consistent with glaze
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Unread 08-26-2012, 08:17 PM   #10
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I've been cooking chicken every weekend for three weeks trying to come up with a better turn in product. Granted, at the house, it's still backyard BBQ, but everyone seems to prefer the glazed chicken. I've been thinning the glaze a little from week to week and this week everyone absolutely loved the glaze. I've pretty much got my mind made up that my next comp chicken WILL be glazed. Thanks for all the advice.
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Unread 08-26-2012, 09:04 PM   #11
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I'll keep this going... I have a IBCA in a few weeks and I've been practicing like crazy on chicken.... I can't get a glaze to go on evenly on such a large piece of chicken... It's easier on a thigh to make it look even. But mine look like crap, the taste is great tho. Would thinning the sauce with apple juice make it more even?

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Unread 08-27-2012, 01:14 PM   #12
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Here's a shot of the 12th place chicken at Meridian two years ago. It's glazed with a thin sauce I make.
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File Type: jpg Meridian'10_8.jpg (103.3 KB, 81 views)
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Unread 08-27-2012, 02:28 PM   #13
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Those a beautiful! I wish I could get that nice of a color on mine. It seems to me the thinner I've been making my glaze the nicer it finishes. I've been using apple juice to thin my glaze out.
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Unread 08-27-2012, 04:25 PM   #14
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Now these don't look as good as Larry's, he's a BBQ Guru!

None of these made the turn in box and the bottom ones are before I changed my recipe to one that hits.



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Unread 08-27-2012, 04:52 PM   #15
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Maybe I need to go to chicken cooking school.
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