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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 10-30-2013, 02:18 PM   #16
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Quote:
Originally Posted by Teamfour View Post
No scraping of skins here and we get consistent 9s in tenderness. One word: Jaccard.
I have been considering this for next year - now I will definitely try it
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Unread 10-30-2013, 03:26 PM   #17
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Just cook the chicken and let the chips fall where they may, and do great on the other three meats. I am a firm believer that chicken is the hardest meat to be consistent in. Unless you burn it or send it in raw, you have a shot. I have won with rubbery skin and bite through, dry and juicy. let me add I have also been stomped on with both. No matter how good I think it is, it doesn't much matter. We now just cook the chicken and turn it in. We do trim nicely into nice looking thighs.
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Unread 10-30-2013, 05:33 PM   #18
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I am happy with 10th place. Like you said, it really is a crap shoot anymore. I honestly have no clue what the judges want. Right when Ivrhink I have them figured out, I can't cook chicken again...
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Unread 10-30-2013, 06:26 PM   #19
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Heck, I've learned more from this thread then reading 1,000 others.

You know me and my cupcake stuff.....

Don't want to derail this, but:

Do you all ever try cooking in the oven? Is cooking in the oven that much different? I am only considering this as an easier way to try to get consistent bite thru skin.

Thanks.

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Unread 10-30-2013, 07:06 PM   #20
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Quote:
Originally Posted by DUBBAGA View Post
I have been considering this for next year - now I will definitely try it
I just ordered one on Amazon. I want to give it a try to see how it works. Worst case scenario I can tenderize steaks.
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Unread 10-30-2013, 08:42 PM   #21
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Quote:
Originally Posted by sdbbq1234 View Post
Do you all ever try cooking in the oven? Is cooking in the oven that much different? I am only considering this as an easier way to try to get consistent bite thru skin.
No, I don't do it. Never have. Cooking in the oven is not allowed in competition BBQ. ;)
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Unread 10-30-2013, 08:56 PM   #22
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Quote:
Originally Posted by indianagriller View Post
this year chicken has been our strongest catagory, i believe we have 14 top 10 chicken calls out of 18 comps. Dont over think the process... just cook chicken and you will find that the best results come from the most simple means...
Yes JT a little more info :) The chicken you guys gave me this weekend was amazing. Taste, tenderness, and appearance and that piece obviously didn't even make your box.
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Unread 10-30-2013, 09:25 PM   #23
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I'd like to hear more about skinless as I've been told as a judge that the skin was part of the judging (local contests).
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Unread 10-30-2013, 10:33 PM   #24
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Quote:
Originally Posted by bmikiten View Post
I'd like to hear more about skinless as I've been told as a judge that the skin was part of the judging (local contests).
The ONLY "judging" comment on chicken skin for KCBS comps is "If presented with skin on, you must at least taste the skin".
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Unread 10-31-2013, 12:39 AM   #25
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Quote:
Originally Posted by bmikiten View Post
I'd like to hear more about skinless as I've been told as a judge that the skin was part of the judging (local contests).
These boys are talking KCBS, not Texas chicken. In Texas the skin must be on.
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Unread 10-31-2013, 08:50 AM   #26
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Quote:
Originally Posted by Teamfour View Post
No scraping of skins here and we get consistent 9s in tenderness. One word: Jaccard.
I have one of these but never thought of using on chicken. Would you use it to pierce the skin?
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Unread 10-31-2013, 09:15 AM   #27
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Quote:
Originally Posted by Hawg Father of Seoul View Post
These boys are talking KCBS, not Texas chicken. In Texas the skin must be on.
That's true. Good point.
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Unread 10-31-2013, 09:50 AM   #28
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Quote:
Originally Posted by sdbbq1234 View Post
Heck, I've learned more from this thread then reading 1,000 others.

You know me and my cupcake stuff.....

Don't want to derail this, but:

Do you all ever try cooking in the oven? Is cooking in the oven that much different? I am only considering this as an easier way to try to get consistent bite thru skin.

Thanks.

wallace
I like a stand-up (not beer can, but an open wire framework) chicken cooked at 500+ degrees in the oven. Wonderful brown, crispy, crunchy skin with moist, tender meat. Minute you hit that skin with sauce though it goes to rubber.
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Unread 10-31-2013, 11:08 AM   #29
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I use a filet knife and filet the fat off. You don't need to get it all off. just most of the thick areas.
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Unread 10-31-2013, 12:50 PM   #30
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Quote:
Originally Posted by wrenfro12 View Post
I have one of these but never thought of using on chicken. Would you use it to pierce the skin?
Yep, lay the skin out on a cutting board and jaccard the fark out of it!
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