The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 06-16-2013, 09:32 PM   #1
smokeisgood
Full Fledged Farker
 
Join Date: 03-19-12
Location: Louisville,Ky
Downloads: 0
Uploads: 0
Default Unsauced chicken

Anyone ever turn in chicken without sauce?
__________________
"Long Ashes Competition BBQ Team" cooking on a Pitmaker Long Rifle Sniper
smokeisgood is offline   Reply With Quote


Unread 06-16-2013, 11:28 PM   #2
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

Never have. I have entertained the idea of coating the chicken in a dry rub that would have all the same basic flavors as a typical bbq sauce. It would let you keep the skin crispy.

Maybe if I ever get so rich that entry fees and prize money means nothing to me I'll give it a shot.
Q-Dat is offline   Reply With Quote


Thanks from:--->
Unread 06-17-2013, 08:47 AM   #3
luke duke
is One Chatty Farker
 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokeisgood View Post
Anyone ever turn in chicken without sauce?
Every Texas competitor.
luke duke is offline   Reply With Quote


Unread 06-17-2013, 10:31 AM   #4
bbq.tom
is one Smokin' Farker

 
bbq.tom's Avatar
 
Join Date: 11-23-10
Location: Hillsborough, NC (UNC TarHeel country!)
Downloads: 1
Uploads: 0
Default

I've seen a box or two with dry rub only on chicken when judging, but generally I would think that they wouldn't score too well on appearance as they might look dry.

Sure do wish teams would cut down a bit on the amount of sauce used. We score as presented, but too much sauce can overpower the flavor of the meat.
__________________
Tom
CMJ - KCBS
CBJ - MBN, NCBS, NCPC, NCBBQA
OBJ - BBQCritic.com
CTC - KCBS
Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team
Author of "A 'Q' Review"
Lang Hybrid Smoker, BDS, Holland "Epic"
bbq.tom is online now   Reply With Quote


Thanks from: --->
Unread 06-17-2013, 10:38 AM   #5
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbq.tom View Post
I've seen a box or two with dry rub only on chicken when judging, but generally I would think that they wouldn't score too well on appearance as they might look dry.

Sure do wish teams would cut down a bit on the amount of sauce used. We score as presented, but too much sauce can overpower the flavor of the meat.
Well, it ain't like chicken is BBQ anyway...



























__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Unread 06-17-2013, 12:19 PM   #6
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokeisgood View Post
Anyone ever turn in chicken without sauce?
Yup, and got disqualified for it.......
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Unread 06-17-2013, 12:21 PM   #7
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sawdustguy View Post
Yup, and got disqualified for it.......
WTF?!? Did they consider that marking if nobody else was doing it?
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Unread 06-17-2013, 01:45 PM   #8
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sawdustguy View Post
Yup, and got disqualified for it.......
Oh I have GOT to hear the reasoning behind that!
Q-Dat is offline   Reply With Quote


Unread 06-17-2013, 01:54 PM   #9
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sawdustguy View Post
Yup, and got disqualified for it.......



please, do tell.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 06-17-2013, 02:36 PM   #10
smokeisgood
Full Fledged Farker
 
Join Date: 03-19-12
Location: Louisville,Ky
Downloads: 0
Uploads: 0
Default

If you can turn in dry rub ribs, why would chicken be any different? I just wondered if the judges would hammer you for it.....never dreamed it would be a dq...
__________________
"Long Ashes Competition BBQ Team" cooking on a Pitmaker Long Rifle Sniper
smokeisgood is offline   Reply With Quote


Unread 06-17-2013, 02:39 PM   #11
grillzilla10
Full Fledged Farker
 
Join Date: 03-03-10
Location: lexington ky
Downloads: 0
Uploads: 0
Default

I did it here in Lexington last weekend placed 19th .
grillzilla10 is offline   Reply With Quote


Unread 06-17-2013, 02:47 PM   #12
smokeisgood
Full Fledged Farker
 
Join Date: 03-19-12
Location: Louisville,Ky
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by grillzilla10 View Post
I did it here in Lexington last weekend placed 19th .
Well, ya beat me....
__________________
"Long Ashes Competition BBQ Team" cooking on a Pitmaker Long Rifle Sniper
smokeisgood is offline   Reply With Quote


Unread 06-17-2013, 03:42 PM   #13
Smoke'n Ice
is one Smokin' Farker
 
Join Date: 05-08-09
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by luke duke View Post
Every Texas competitor.
I'm trying to think of a Texas contest that I have cooked or judged that had un-sauced chicken. Sauce can be used, just not after in the box.
Smoke'n Ice is online now   Reply With Quote


Thanks from:--->
Unread 06-17-2013, 04:00 PM   #14
Uomograsso
Knows what a fatty is.

 
Join Date: 05-06-12
Location: Olathe, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbq.tom View Post
I've seen a box or two with dry rub only on chicken when judging, but generally I would think that they wouldn't score too well on appearance as they might look dry.

Sure do wish teams would cut down a bit on the amount of sauce used. We score as presented, but too much sauce can overpower the flavor of the meat.

+1 on cutting down on the amount of sauce used on chicken. It's a meat contest, not a sauce contest.
Uomograsso is offline   Reply With Quote


Thanks from:--->
Unread 06-17-2013, 05:57 PM   #15
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sawdustguy View Post
Yup, and got disqualified for it.......
Guy, I've got to hear the story on that.

Please.
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:42 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts