Question about Competition Chicken

JohnMcD348 · 01-22-2006, 12:52 PM

I was wondering why it is that for Competition purposes, they only use Chicken Thighs for judging? My wife was asking me and I sort of off the cuff came up with a few ideas but I wonder if I was even close. I said it was becuase the thighs(dark meat) had a better ability to stay juicy and absorbed more smoke than the breast(white meat).

Am I completely off and FOS or was I sortof right?

Thanks

JTMcD.

BBQchef33 · 01-22-2006, 12:57 PM

yup, that is pretty much it.. The dark meat stays moist and handle longer times in the smoke.. and also..

with a little trimming, they are easy to get uniform in size and shape and 6 thighs fit nicely in a box.

Paola Greg · 01-22-2006, 01:08 PM

Quote:

Originally Posted by BBQchef33

with a little trimming, they are easy to get uniform in size and shape and 6 thighs fit nicely in a box.

Or nine,,,,,,,,

BBQchef33 · 01-22-2006, 01:12 PM

yeah.. what he said too.

kcquer · 01-22-2006, 01:32 PM

Quote:

they only use Chicken Thighs for judging

Any chicken can be turned in, thighs are just most commonly turned in now. A few years back it was legs, and 10-15 yrs ago it was breasts. At some point it will probably be breasts again.
Personally I hate thighs, just don't like the greasy dark meat. I wouldn't know a good thigh if I was forced to eat a dozen of them so I don't cook them. Breasts in my box.

wsm · 01-22-2006, 01:45 PM

Quote:

Originally Posted by Paola Greg

Or nine,,,,,,,,

Greg,

is nine the number or the score?

Paola Greg · 01-22-2006, 02:02 PM

Rich, the box is from Laurie, MO last year. The scores were apperance 888899, taste 889999 and tender 889999. I joked after the awards that I felt those nine pieces got the judges thinking 9's,,,
But dangit, I could never get nine in a box after that last year,,,,

wsm · 01-22-2006, 05:23 PM

Greg, you ever hear from the guy who wanted to know if Ribs 4 U was GOOD ENOUGH??

ChipotlePat · 01-22-2006, 05:38 PM

if you know what you are dooing you can add chicken brest in the box. I got 4 place ot the American Royal of all most 500 teams so don't you have to have just thighs.

River City Smokehouse · 01-22-2006, 06:14 PM

I like thighs personally because of the less chance of messing them up as opposed to breasts.

ZBQ · 01-22-2006, 08:50 PM

Do the breasts have to have skin on them and do they have to be "smoked"? I have a way that I grill skinless boneless breasts that they are so moist that after you take them off the grill and finish dinner there is a big puddle of juice on the meat plate. My family requests them all the time.

Just curious what the comp rules have to say about skinless boneless breasts that are grilled?

Fraternally
Neil

MilitantSquatter · 01-22-2006, 09:08 PM

Depends where you're competing...

For KCBS, You can use skinless/boneless but they can't be cooked on a gas grill or using gas etc. You can "grill" them with high heat on a Weber kettle or similar with charcoal and/or wood if you choose.

ZBQ · 01-23-2006, 07:42 PM

Thanks Vinny!

Solidkick · 01-23-2006, 08:56 PM

Quote:

Originally Posted by MilitantSquatter

Depends where you're competing...

For KCBS, You can use skinless/boneless but they can't be cooked on a gas grill or using gas etc. You can "grill" them with high heat on a Weber kettle or similar with charcoal and/or wood if you choose.

Yea....what he said......

G$ · 01-24-2006, 10:51 AM

Although they have been posted previously many times, I wonder if folks would share pictures of turn in boxes for chicken in this thread. Many of the previous pictures that have bene posted seem to have been removed due to age/broken links/forum migration.

01-22-2006, 12:52 PM	#1
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL Downloads: 0 Uploads: 0	Question about Competition Chicken I was wondering why it is that for Competition purposes, they only use Chicken Thighs for judging? My wife was asking me and I sort of off the cuff came up with a few ideas but I wonder if I was even close. I said it was becuase the thighs(dark meat) had a better ability to stay juicy and absorbed more smoke than the breast(white meat). Am I completely off and FOS or was I sortof right? Thanks JTMcD. __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

01-22-2006, 12:57 PM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	yup, that is pretty much it.. The dark meat stays moist and handle longer times in the smoke.. and also.. with a little trimming, they are easy to get uniform in size and shape and 6 thighs fit nicely in a box. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

01-22-2006, 01:12 PM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	yeah.. what he said too. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

01-22-2006, 02:02 PM	#7
Paola Greg Full Fledged Farker Join Date: 11-14-05 Location: Paola, KS Downloads: 0 Uploads: 0	Rich, the box is from Laurie, MO last year. The scores were apperance 888899, taste 889999 and tender 889999. I joked after the awards that I felt those nine pieces got the judges thinking 9's,,, But dangit, I could never get nine in a box after that last year,,,, __________________ Greg Ribs 4 U

01-22-2006, 05:23 PM	#8
wsm Full Fledged Farker Join Date: 08-27-05 Location: st louis, mo Downloads: 0 Uploads: 0	Greg, you ever hear from the guy who wanted to know if Ribs 4 U was GOOD ENOUGH?? __________________ rich the judge collecting piggy suspenders St Louis, MO Eastern Area MOFO KCBS CBJ WSM slightly modded, Weber Performer, Smokey Joe Gold, Whatever is handy

01-22-2006, 05:38 PM	#9
ChipotlePat On the road to being a farker Join Date: 01-19-06 Location: Jefferson City Mo. Downloads: 0 Uploads: 0	if you know what you are dooing you can add chicken brest in the box. I got 4 place ot the American Royal of all most 500 teams so don't you have to have just thighs.

01-22-2006, 06:14 PM	#10
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	I like thighs personally because of the less chance of messing them up as opposed to breasts. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

01-22-2006, 08:50 PM	#11
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio Downloads: 0 Uploads: 0	Do the breasts have to have skin on them and do they have to be "smoked"? I have a way that I grill skinless boneless breasts that they are so moist that after you take them off the grill and finish dinner there is a big puddle of juice on the meat plate. My family requests them all the time. Just curious what the comp rules have to say about skinless boneless breasts that are grilled? Fraternally Neil __________________ Big Z's Sweet Gold - Rich honey mustard flavor with a BBQ kick. Great on chicken, burgers, brats, great on ribs too! Get ya some @ Great Lakes BBQ Supply Co. WSM, Weber Gasser, Weber OTG "Tilly" - Spicewine Single Axle http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf

01-22-2006, 09:08 PM	#12
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Depends where you're competing... For KCBS, You can use skinless/boneless but they can't be cooked on a gas grill or using gas etc. You can "grill" them with high heat on a Weber kettle or similar with charcoal and/or wood if you choose. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

01-23-2006, 07:42 PM	#13
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio Downloads: 0 Uploads: 0	Thanks Vinny! __________________ Big Z's Sweet Gold - Rich honey mustard flavor with a BBQ kick. Great on chicken, burgers, brats, great on ribs too! Get ya some @ Great Lakes BBQ Supply Co. WSM, Weber Gasser, Weber OTG "Tilly" - Spicewine Single Axle http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf

01-24-2006, 10:51 AM	#15
G$ is One Chatty Farker Join Date: 01-01-05 Location: Southern Arizona Downloads: 0 Uploads: 0	Although they have been posted previously many times, I wonder if folks would share pictures of turn in boxes for chicken in this thread. Many of the previous pictures that have bene posted seem to have been removed due to age/broken links/forum migration. __________________ Totally Que-Less BBQ Team

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