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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 09-08-2012, 08:31 PM   #1
Ackman
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Default Chicken Sucks

I have never entered a competition but was thinking about it as New London is only about 2 hrs drive for me. Have yet to figure out how to get everything there but figured as I had never tried to make "competition" chicken I should try that before I entered. I went and bought a "family pack" of thighs from the local market. There were 10 in the pack -- no two the same size. I spent well over an hour preparing them. They look like crap. I will cook them up in the morning and hopefully they come out looking a bit better.

Again, I have never competed but I have to think that chicken has to be the deciding factor in winning. I think brisket, butts and ribs most who have been cooking for some time can handle as that is what you tend to focus on. I do a nice whole chicken--but man those thighs were a pain.

Oh well--guess there was not really a point to this more a rant of frustration.

Thanks for listening
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Unread 09-08-2012, 09:30 PM   #2
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here's a tip take your skin off than trim the chicken and replace skin before cooking
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Unread 09-08-2012, 11:21 PM   #3
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Brine and marinade ur chicks. Get the flavor and timing down then move to worrying about shapes. A crappy tasting round pice of chicken won't score well even if it is uniform...
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Unread 09-09-2012, 01:20 AM   #4
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Welcome To our nightmare...
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Unread 09-09-2012, 02:44 AM   #5
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LoL Defiantly brine the thighs and get the flavor spot on then worry about the size/shape as PorkinginPublic said. Bust MOST important do sign up and give it a shot! ITs a great way to have fun and enjoy other that share your passion!
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Unread 09-09-2012, 07:54 PM   #6
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Ya, give it a shot, it's the only way to know. We are cooking New London, so drop by and say hi!

You are heading in the right direction with thighs. Don't worry so much about making it all the same. Our chicken looks like...chicken....and it does OK. Focus on getting bite through skin - not having that will hurt you a lot more than the shape. You either need it crispy (grilled) or soft (braised with liquid like water or margarine). If you only smoke it, it will not be bite through.
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Unread 09-10-2012, 07:52 AM   #7
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Fatback Joe is the Chicken maven!
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Unread 09-10-2012, 12:44 PM   #8
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Quote:
Originally Posted by pwa View Post
LoL Defiantly brine the thighs and get the flavor spot on then worry about the size/shape as PorkinginPublic said. Bust MOST important do sign up and give it a shot! ITs a great way to have fun and enjoy other that share your passion!
You don't have to brine to make good competition chicken. Just sayin.....

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Unread 09-10-2012, 01:48 PM   #9
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brisket can make or break you too !!
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Unread 09-10-2012, 01:59 PM   #10
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Quote:
Originally Posted by Podge View Post
brisket can make or break you too !!
I second that!!! Especially after this last weekend!!
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Unread 09-10-2012, 02:02 PM   #11
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Quote:
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Fatback Joe is the Chicken maven!

LOL The judges in Pittsburgh disagreed.

I'll send you a royalty check for the plug.
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Unread 09-10-2012, 02:07 PM   #12
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Quote:
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LOL The judges in Pittsburgh disagreed.

I'll send you a royalty check for the plug.
Ears were burning, eh?
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Unread 09-10-2012, 02:08 PM   #13
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Quote:
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Ears were burning, eh?
Nah......I just try to check out all the comp threads when I can.

Jimmy brags up my chicken prior to each comp so I will let my guard down and fark it up.
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Unread 09-10-2012, 02:27 PM   #14
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Not true, it is the best!
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Unread 09-10-2012, 05:43 PM   #15
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Quote:
Originally Posted by Podge View Post
brisket can make or break you too !!
Ya gotta brine it
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