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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 09-06-2007, 08:51 PM   #1
CrimsonSmoke
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Cool Chicken turn in

I am starting to practice for 1 st comp next year. What do most of you guys use for chicken turn in.

1. type = thigh,breast etc.

This it probably a dumb question but skin or skinless?
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Unread 09-06-2007, 08:52 PM   #2
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Most KCBS teams will use thighs w/skin. IBCA is standardized on half birds.
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Unread 09-06-2007, 08:53 PM   #3
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Thighs with skin.
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Unread 09-06-2007, 10:29 PM   #4
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Ditto........
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Unread 09-06-2007, 10:44 PM   #5
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I vote for yours truely also!
I mean ditto for me too.
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Unread 09-07-2007, 05:58 AM   #6
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Ditto.....
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Unread 09-07-2007, 12:14 PM   #7
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KCBS = Thighs w/ skin
IBCA = Half Chix with skin
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Unread 09-07-2007, 02:00 PM   #8
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Same here, although I have started playing with some other parts.... hi Tonto
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Unread 09-07-2007, 02:19 PM   #9
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I used to turn-in the neck and the gizzard, but they don't let me cook chicken anymore!
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Unread 09-07-2007, 02:22 PM   #10
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Quote:
Originally Posted by Bentley View Post
I used to turn-in the neck and the gizzard, but they don't let me cook chicken anymore!
That's because you have a smart family!
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Unread 09-07-2007, 05:19 PM   #11
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boneless thigh with skin (KCBS)
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Unread 09-07-2007, 06:03 PM   #12
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I did chicken wings for most of the season...I didn't do that well with them.
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Unread 09-07-2007, 06:08 PM   #13
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Livers but you got to have a hot fire. Other then them I turn in thighs.
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Unread 09-07-2007, 08:25 PM   #14
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thighs, trimmed , fat scraped off the skin and sauced. Chicken is a lot harder catagory then it should be!!!
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Unread 09-07-2007, 09:06 PM   #15
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where's Sled??? He was using the popes nose for awhile, couldn't get better than thirteenth :)
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