Brethren cook off help!

Cut out the backbone and split in between the breasts to get 2 halves. Brine and season as you would any other chicken and throw on the smoker. Make sure to get the breast and thigh to the required temps. Cook up both halves so you can have a choice of which one looks better. Plus then you have some chicken for lunch next week.
If this is your 2nd cookoff, I wouldn't worry about the extra category of dessert. Just concentrate on your meats.

If dessert has to be cooked on site, we have had luck with an upside down cake cooked in a cast iron pan. Won first in dessert once with an upside down apple cake and twice with upside down pineapple cake. A cheesecake does pretty well too - got a first place last year with that. I think the trick is to cook without using any wood, just charcoal.

For chicken I agree with GrillsGoneWild. Basically do a spatchcock chicken split down the middle.

Regards

GrillsGoneWild said:

Cut out the backbone and split in between the breasts to get 2 halves. Brine and season as you would any other chicken and throw on the smoker. Make sure to get the breast and thigh to the required temps. Cook up both halves so you can have a choice of which one looks better. Plus then you have some chicken for lunch next week.
If this is your 2nd cookoff, I wouldn't worry about the extra category of dessert. Just concentrate on your meats.

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^^^THIS! And make sure you put the leg quarters closer to the heat source to keep from overcooking the white meat. I wouldn't worry about dessert either. Best of luck!

Muscrat said:

Does the chicken need to be in any type of pan?

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Doesn't HAVE to. It may make it easier to remove from the smoker rather than using tongs or something that may mess up the skin and appearance. If I were going to put it in a pan, I'd put a cooling rack in the bottom of the pan to lift the chicken out of the juices that will collect.

Personally, I'd also brine, but that's me. Simple seasoning works best for chicken I think. Injecting the breast and thigh meat with melted butter will also help with flavor and moisture.

Good luck!

My only advice on the chicken is to cook it a little hotter as mentioned, 325, maybe even 350 and if using any smoke for flavor, go easy, chicken soaks up the smoke like a sponge.

KC

Muscrat said:

What do I need to do to keep the skin soft?

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Save your entry fees Stay home buy some chickens and learn how to cook 'em. Your not ready for comps YET! JM2C

As far as getting bite through sking goes, I have my best success cooking at 325 to 350. It doesn't really make the skin soft, but gives it a bit of a crisp that makes the skin not too rubbery.

If you have to do a dessert I would suggest either a stone fruit or berry cobbler depending on what you can get fresh that looks good.

Recipe I use is as follows.

2 C fruit
1 cup sugar 1 cup AP flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/2cup butter, melted

Combine fruit and sugar in a bowl and set aside for about 20-30 minutes until the fruit a nice syrup has devloped.



Combine the flour, baking powder, milk and butter and then pour into a greased 10" CI skillet or if you need singe servings use some small ceramic ramekins, pour fruit over the top and then onto the smoker at 350 for about 30-40 minutes until its risen and everything is nice and golden brown. Here's a pic of one I did last summer.