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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.


View Poll Results: Do you inject chicken thighs at comps?
Yes 9 20.00%
No 32 71.11%
I have in the past and liked the out come 1 2.22%
I have tried in the past and it has failed 3 6.67%
Voters: 45. You may not vote on this poll

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Unread 10-27-2012, 04:10 PM   #1
McEvoy AZ
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Default Are you injecting your chicken thighs

How many of you are injecting your chicken thighs and if you are what are you using to inject into them?
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Unread 10-27-2012, 05:34 PM   #2
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well, my vote is obvious, but i do use oakridge game changer soak. it tastes really great. too bad i fark em up from that point on...
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Unread 10-27-2012, 07:36 PM   #3
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I have not, but why the hell not? It can't hurt our chicken scores.
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Unread 10-27-2012, 09:32 PM   #4
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Tried once didn't walk, but had a good showing.
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Unread 10-27-2012, 11:58 PM   #5
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I was using the Game changer brine. I just goy the "Grill" product from Butchers. It is injectable. I used it today and LOVED the results... Let me also say that when I ordered the product I had an issue and David was awesome to deal with. He is a great guy who helped me out. Because of this he will always have my business. THANKS again David!
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Unread 10-28-2012, 06:58 AM   #6
Smokin' Bad Habit
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i also use game changer brine, great stuff
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Unread 10-29-2012, 03:53 PM   #7
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I've never injected my thighs - I'm not opposed to trying it out but I've had pretty good results without injecting. I've seen/heard of people injecting everything from butter to chicken stock to commercial injections. Do a practice run with different injections and see how you like the results!
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Unread 10-30-2012, 04:17 AM   #8
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We have injected thighs and some of our best scores have come from injected thighs.

That being said, we also had a KCBS judge refuse to taste a 175* thigh because the meat looked pinkish. An 8 2 2 could possibly derail your day in chicken if you inject with anything red or orange.....just sayin'! Definitely learned a lesson that day.

We no longer inject thighs.
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Unread 10-30-2012, 05:40 AM   #9
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That judge should have been corrected and instructed how to tell raw chicken from cooked!
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Unread 10-30-2012, 09:47 AM   #10
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Quote:
Originally Posted by RibnOneOff View Post
That judge should have been corrected and instructed how to tell raw chicken from cooked!

+1 thats true
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Unread 10-30-2012, 10:38 AM   #11
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Quote:
Originally Posted by Crash View Post
We have injected thighs and some of our best scores have come from injected thighs.

That being said, we also had a KCBS judge refuse to taste a 175* thigh because the meat looked pinkish. An 8 2 2 could possibly derail your day in chicken if you inject with anything red or orange.....just sayin'! Definitely learned a lesson that day.

We no longer inject thighs.
I believe that was the same judge that said cooks that used MSG were trying to hurt his wife and shouldn't be allowed to compete.
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Unread 10-30-2012, 03:59 PM   #12
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Quote:
Originally Posted by jmcrig View Post
I believe that was the same judge that said cooks that used MSG were trying to hurt his wife and shouldn't be allowed to compete.
Maybe that judge needs to go judge golf or dog shows or? Just sayin
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Unread 10-30-2012, 05:02 PM   #13
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Quote:
Originally Posted by jmcrig View Post
I believe that was the same judge that said cooks that used MSG were trying to hurt his wife and shouldn't be allowed to compete.
Yeah, prolly every team out there has something with MSG in it, all deviously plotting to hurt his wife...
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Unread 10-31-2012, 02:10 AM   #14
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I have not injected chicken as it is very accommodating and grabs flavor from anything near but have always wanted to experiment. Looking at my chicken scores maybe I need to look into it. I have seen a team inject after finishing their box and they did well which makes me wonder what the judges thoughts on what the juicy burst was like, with that said I have also seen the same team get a DAL with the same process. Chicken is such a fickled item. If I have to eat chicken it is lightly marinated and grilled to perfection.
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Unread 10-31-2012, 02:19 AM   #15
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I missed the red chicken post and feel your pain. I used to use a Pomegranate base to my marinade and that along with smoked chicken being pink my customers would point out the meat was underdone and pink. A couple times I tried to teach them the difference but learned if the customer sees pink on chicken I was wrong and never used anything red in the marinade and sought out brown flavors to use. (Yellow food coloring helps too!)
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