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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 12-26-2007, 08:42 PM   #1
Mutha Chicken BBQ
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Default Competition Chicken Prep Help

Hey guy's,

Looking for ways to improve my chicken and overall scores. Here is how I prep my chicken, Can anybody tell me better ways to improve on the overall look? Or if there is a better way to trim chicken?












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Unread 12-26-2007, 08:47 PM   #2
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I don't trim as much of the meat as you, yet I heard that it is good for consistant size.I do the skin pretty much the same way, but I don't marinate. I Somehow, chicken is my most consistant entry, yet I hardly eat it. Go figure.
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Unread 12-26-2007, 09:26 PM   #3
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I think the pieces should be more uniform in size, and maybe a bit more round, but as long as they're all the same, that's the biggest part.
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Unread 12-27-2007, 05:38 AM   #4
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There might be a few tag ends left on in the pics especially at the end of the bones. Nothing that can burn or crisp up and be "crunchy or not tender" should be left. Otherwise it looks good to me.

Looks to me like jumpin jims method with italian dressing.

I use Tyson enhanced so I don't need to brine and have good moisture content after cooking. Do a test with your Perdue and Tyson at 10-15 % enhanced. Or maybe try brining before doing the italian dressing. You should have time.
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Unread 12-27-2007, 08:33 AM   #5
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You left out the toothpicks
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Unread 12-27-2007, 08:40 AM   #6
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Quote:
Originally Posted by widespread pork View Post
You left out the toothpicks
The Toothpicks? Ya Just can't let it go can Ya?

Jon, Thanks again for Sat., I couldn't have done it with out you and Chris!
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Unread 12-27-2007, 09:06 AM   #7
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Quote:
Originally Posted by Ford View Post
I use Tyson enhanced so I don't need to brine and have good moisture content after cooking. Do a test with your Perdue and Tyson at 10-15 % enhanced. Or maybe try brining before doing the italian dressing. You should have time.
I believe using enhanced or preseasoned meat used at a contest is grounds for disqualification. I could be wrong.
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Unread 12-27-2007, 09:09 AM   #8
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Quote:
Originally Posted by Sawdustguy View Post
I believe using enhanced or preseasoned meat used at a contest is grounds for disqualification. I could be wrong.
preseasoned is not allowed nor is brining ahead but buying Tyson chicken is certainly allowed. Now you can't buy lemon pepper chicken, etc but if it's packed in broth that's allowed.
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Unread 12-27-2007, 09:15 AM   #9
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Quote:
Originally Posted by Ford View Post
preseasoned is not allowed nor is brining ahead but buying Tyson chicken is certainly allowed. Now you can't buy lemon pepper chicken, etc but if it's packed in broth that's allowed.
Just reread the rules and I stand corrected.
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Unread 12-27-2007, 09:51 AM   #10
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To me those look pretty god and uniform in size. We actually don't trim near that much with our chicken and have been getting fairly consistant appearance scores. To me the shape of the thigh is less important than the finished products appearance like the shine of the sauce and color that type of thing. Do you have any pictures of the finished product? That might help more with critiques.
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Unread 12-27-2007, 09:57 AM   #11
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You are using the wrong rub.

Seriously though, that looks pretty good to me. Try scrapping some of the excess fat from inside of the skin. Will help the skin render down.
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Unread 12-27-2007, 10:13 AM   #12
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Quote:
Originally Posted by Plowboy View Post
You are using the wrong rub.

Na, Rightious stuff here!



Actually I have about 16lbs I am prepairing to cook with 7 different commercial rubs and 3 new sauces. Trying to see what flavor works best with what.
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Unread 12-27-2007, 11:35 AM   #13
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Dan, notice who mentioned the toothpicks. I wouldnt have brought it up. Plowboy makes an outstanding chicken rub called Yardbird rub which I use exclusivly and have had good results with. I posted before the whole page loaded. I didn't know that you had your own blend.
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Unread 12-27-2007, 11:45 AM   #14
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Quote:
Originally Posted by Plowboy View Post
You are using the wrong rub.

Seriously though, that looks pretty good to me. Try scrapping some of the excess fat from inside of the skin. Will help the skin render down.
How do you do that, unless you take it off the meat.
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Unread 12-27-2007, 11:57 AM   #15
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Quote:
Originally Posted by paydabill View Post
How do you do that, unless you take it off the meat.
I find that the ends near the knuckles have thicker yellow fat than the rest. I try to scrap as much of that off as I can. A very sharp knife is key. I like using my santuko knife since it has a relatively flat blade and enough height to hold onto. It takes practice. You can actually stretch the skin for more coverage doing this.

Nothing wrong with taking off the skin if you toothpick or tie it back on.


Oh, I was just having fun. Not plugging my product... but I guess I did.

<EDIT: Spicewine Hen and Heffer Dust is the #1 Rub IN THE WORLD!!! There, I've redeemed myself.>
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