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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 07-01-2007, 09:12 PM   #1
Sawdustguy
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Default Our chicken entry and how it was scored

Our chicken entry and how it was scored at Rock 'n Ribfest


Taken from Pigtrip.net 6-28-2007

Can you fry chicken at a BBQ contest?

The most interesting entry in the chicken category looked more like something from General Gau (who’s never been seen in the same room at the same time as General Tso) than something from a barbecue contest. All of the judges silently wondered whether the six thighs were smoked or fried or something in between. They had a light coating of egg wash and flour that enabled them to retain a crisp skin. The rub was unique, with lots of cinnamon, and the faint coating of sauce had a coconut flavor. Highly unusual, but evidently legal. As long as they used wood and smoke and not oil, this was fair game. The flavor was good and the tenderness of the meat was perfect. Usually an entry does well across the board or poorly across the board, with the three scores for appearance, taste and tenderness not necessarily identical but somewhat close. This was a rare example of a 5-7-9 score from me. I don’t think it had a chance to win, but I really enjoyed that chicken and give props to the team for submitting something creative and different.

Should the scores for each entry be similar?

That chicken entry and the unusual way I scored it reminded me of a discussion I overheard the very first time I judged. One of the judges was questioning the credibility of another judge who scored an entry a 9 for tenderness but a 7 for taste, or vice versa. His argument was that if one category deserved a similarly high score, so did the other. I disagree. Take the most perfect ribs (or chicken, or whatever) imaginable. They’d deserve a 9 for taste and a 9 for tenderness. What if those same ribs were pulled from the smoker 90 minutes earlier or 90 minutes later? The tenderness would be shot either way, but the taste would be the same and still deserve a 9. Take those imaginary perfectly cooked ribs, add an extra cup of black pepper and baste them with the fishy water from a can of tuna. The taste would be shot, but the tenderness would be the same and still deserve a 9. I know competition cooks who lament that they’ve cooked two briskets, one with great taste and iffy texture and the other with great texture but a little off on taste. Taste and tenderness are separate categories for a reason.


PS: We will no longer cook chicken in this fashion. I guess being a conformist will ultimately score higher. Even though the author admitted that the chicken tasted good and was cooked perfectly, he chose to score it poorly because it was not red in color.
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Unread 07-01-2007, 09:26 PM   #2
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You tried this again?
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Unread 07-01-2007, 09:26 PM   #3
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Guy - with a 5th place finish overall, how did your chicken place ??

I would not let one score get you down as the lowest score gets dropped, unless everyone gave it horrible scores...


The Polocks have become semi famous for their "fried chicken"....but you must do what is best.
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Unread 07-01-2007, 09:48 PM   #4
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Vinny,

We placed 2nd in Brisket, 4th in ribs, 8th in Pork and 26th in chicken. If we placed higher in chicken who knows what would have happened. It doesn't matter. It's just a barbecue contest and we are not sore in the least. This is not a knock on judging either. It's just one judges commentary on our chicken. We spoke to the gentleman after the contest and he explained why he judged the way we did. He had solid reasons why he judged the way he did and even though we didn't agree, we felt he was genuwine. He is actually the first real judge feedback we have ever had and like it or not he shared his reasons why. For that we are very thankful. So much for creativity. He shared the facts that at the judges table: If it doesn't look like BBQ, smell like BBQ or taste like BBQ it won't be judged highly. In short, it can't look like fried chicken. It has to have a red BBQ sauce and we heard him loud and clear. It took a few times but we learned our lesson. Thick headed Polock mod.
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Unread 07-01-2007, 09:57 PM   #5
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Quote:
Originally Posted by Bigmista View Post
You tried this again?
Yea, I know, us thick headed Polocks! This thread is actually the death rattle for that recipe. There will be no more, World Famous in Long Island, Two Fat Polocks BBQ Fried Chicken. RIP. We are working on a new but more conventional recipe.


Das recipe ist Kaputski!

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Unread 07-01-2007, 10:37 PM   #6
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Guy, did you not get my PM last week??
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Unread 07-01-2007, 10:48 PM   #7
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Can I have the recipe now?
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Unread 07-01-2007, 10:57 PM   #8
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I can sell ya a recipe for GUARANTEED 13th place chicken
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Unread 07-01-2007, 11:43 PM   #9
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Guy, did you not get my PM last week??
Yes Jeff, thank you!
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Unread 07-02-2007, 05:42 AM   #10
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Very interesting thread Guy. Thanks for posting it.

The way I was taught in the judging class to judge chicken might influence the way that recipe scores.

The first time a judge sees it, it is one of six boxes opened and passed in front of each judge by the table captain. You only get a hands-off view of it. I would imagine that some judges would have a hard time figuring out how to score it for appearance if it doesn't look like "bbq chicken" as that has traditionally been defined. That being the case, one would be tempted to not score it high for appearance in that it doesn't appear to look like bbq chicken. That score is put down on the card before anyone tastes it and can not be changed once it is tasted.

Once all six entries are on the serving "plate" each entry is tasted in the order they were given out. I was taught to pull back the skin and taste the chicken and give it a mental score for taste. Then the skin is to be tasted. If it adds something to the taste, add a point. If it distracts from the taste, deduct a point. The tenderness/texture score does not relate to the skin/coating.

You are probably aware of all of this, but I can see how the process of judging could infuence the scoring of this recipe much more than it would with a more conventional recipe.

I wish I would have had the chance to try it. Sounds like I would like it a lot.

Edit: Well hell, I just saw that you took the judging class too, so you know all of this already. Oh well, I was just trying to be helpful
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Unread 07-02-2007, 05:50 AM   #11
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I can sell ya a recipe for GUARANTEED 13th place chicken
Steve,

After the contest, Gary and I were talking about the contest and how much we enjoyed it. I said to Gary, you know if Steve was here, we could have come in 13th for chicken.
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Unread 07-02-2007, 06:38 AM   #12
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[quote=Sawdustguy;420772]Our chicken entry and how it was scored at Rock 'n Ribfest


Taken from Pigtrip.net 6-28-2007

Can you fry chicken at a BBQ contest?

The most interesting entry in the chicken category looked more like something from General Gau (who’s never been seen in the same room at the same time as General Tso) than something from a barbecue contest. All of the judges silently wondered whether the six thighs were smoked or fried or something in between. They had a light coating of egg wash and flour that enabled them to retain a crisp skin. The rub was unique, with lots of cinnamon, and the faint coating of sauce had a coconut flavor. Highly unusual, but evidently legal. As long as they used wood and smoke and not oil, this was fair game.


quote]


I don't know if there is a rule that states you can't use oil. As long as you cook using wood, charcoal or pellets. My dutch oven will get oil hot enough to fry chickenc using charcoal as a heat source.
But your right, the judges expect to see traditional BBQ chicken. Color and all.
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Unread 07-02-2007, 07:23 AM   #13
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darn conformity...gets in the way every time...I hate that! Good Chicken is good chicken...will you still make it for friends???
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Unread 07-02-2007, 07:26 AM   #14
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Quote:
Originally Posted by BBQ_Mayor View Post
I don't know if there is a rule that states you can't use oil.
There is. Meat can't be boiled and it can't be fried.
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Unread 07-02-2007, 07:49 AM   #15
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Quote:
Originally Posted by Kirk View Post
There is. Meat can't be boiled and it can't be fried.
From the KCBS Rules:

"Parboiling and/or deep-frying competition meat is not allowed."

Various definitions of "deep frying":

Method of frying food by immersing it in hot fat or oil.
www.recipegoldmine.com/glossary/glossaryD.html
is cooking in hot fat deep enough to submerge the food.
arthuravenuebronx.com/cooking_vocabulary.htm
Cooking food by totally immersing it in heated cooking oil or fat.
www.glencoe.com/sec/busadmin/marketing/dp/rest_mgmt/gloss.shtml
Deep frying is a cooking method whereby food is submerged in hot oil or fat. It is an extremely fast way to cook. Despite the use of liquid oil, it is best classified as a dry cooking method. Deep frying originated in Africa.
en.wikipedia.org/wiki/Deep_frying
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