Competition Chicken Prep Help

Mutha Chicken BBQ · 12-26-2007, 08:42 PM

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?

Pig Headed · 12-26-2007, 08:47 PM

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.

cmcadams · 12-26-2007, 09:26 PM

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.

Ford · 12-27-2007, 05:38 AM

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.

widespread · 12-27-2007, 08:33 AM

You left out the toothpicks

Mutha Chicken BBQ · 12-27-2007, 08:40 AM

Quote:

Originally Posted by widespread pork

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!

Sawdustguy · 12-27-2007, 09:06 AM

Quote:

Originally Posted by Ford

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.

Ford · 12-27-2007, 09:09 AM

Quote:

Originally Posted by Sawdustguy

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.

Sawdustguy · 12-27-2007, 09:15 AM

Quote:

Originally Posted by Ford

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.

butts a fire · 12-27-2007, 09:51 AM

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.

Plowboy · 12-27-2007, 09:57 AM

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.

Mutha Chicken BBQ · 12-27-2007, 10:13 AM

Quote:

Originally Posted by Plowboy

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.

Pig Headed · 12-27-2007, 11:35 AM

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.

paydabill · 12-27-2007, 11:45 AM

Quote:

Originally Posted by Plowboy

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.

Plowboy · 12-27-2007, 11:57 AM

Quote:

Originally Posted by paydabill

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.>

12-26-2007, 08:47 PM	#2
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE Downloads: 0 Uploads: 0	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. __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

12-26-2007, 09:26 PM	#3
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	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. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

12-27-2007, 05:38 AM	#4
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	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. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

12-27-2007, 08:33 AM	#5
widespread Full Fledged Farker Join Date: 05-25-07 Location: Elkton, MD Downloads: 0 Uploads: 0	You left out the toothpicks __________________ Jon widespread barbecue KCBS CBJ #22109 Mid Atlantic BBQ Association FEC100 Righthanded, FEC100 Lefthanded Meadow Creek PR72 Pig cooker wsm & Weber kettle

12-27-2007, 09:51 AM	#10
butts a fire is one Smokin' Farker Join Date: 06-13-07 Location: Parkville, Mo Downloads: 0 Uploads: 0	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. __________________ Chad B Butts A Fire BBQ Team NB Bandera Webber Kettle Backwoods Party Pro Q Excel 20

12-26-2007, 08:42 PM	#1
Mutha Chicken BBQ On the road to being a farker Join Date: 12-23-07 Location: Wilmington,DE Downloads: 0 Uploads: 0	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?

12-27-2007, 09:57 AM	#11
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	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. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

12-27-2007, 11:35 AM	#13
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE Downloads: 0 Uploads: 0	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. __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

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