Chicken box

Coz · 02-24-2008, 06:42 PM

I would like to get some thought on a turn in box.Be brutal I have thick skin.Thanks guys and gals.

2Fat · 02-24-2008, 07:56 PM

top right pc is poorly trimmed--sauce looks thick(maybe foto) and the greenery looks all the produce we see in the winter--would score above average imo

MilitantSquatter · 02-24-2008, 08:15 PM

I'd give it an 8. Overall, I like it.

Generally I like the chicken to look a bit darker but it looks a bit too dark but it could be the lighting etc.

Coz · 02-24-2008, 08:16 PM

Thanks Buzz.Yes the sauce is thick I need to thin it down more.I have practiced a lot on flavor and not saucing or trimming and I need to get it shaped up June will be here before ya know it.
Vinnie,the pic is a little dark but not a lot.Thanks

Smokin' Gnome BBQ · 02-24-2008, 08:16 PM

I would be happy,,,but,...hind site,,,not uniform in shape... over gaazed..garnesh over the turn in, its about the meat (I think)!! IMHO..good luck!!Sal

cmcadams · 02-24-2008, 08:20 PM

I'm not sure I agree that the chicken looks oversauced, but it could be. I think they could be trimmed better and a bit more uniform in color. Also, keep the sauce off the garnish.. but I think i'd give it an 8.

HoDeDo · 02-24-2008, 08:24 PM

Some of the skin seems to have "postage stamped" on you. The box looks nice - just a little trimming, and attention to the skin and its a "9". Doing a quick "auto" adjust on the pic for light - I thought the color of the chicken was great.

MilitantSquatter · 02-24-2008, 08:27 PM

Quote:

Originally Posted by HoDeDo

Some of the skin seems to have "postage stamped" on you.

"Postage Stamped" ??

What you talkin' bout Andy ?

Coz · 02-24-2008, 08:48 PM

Vinny I pmed Andy with the same ? Skin shrinkage.

Just Smokin' Around · 02-24-2008, 10:20 PM

I would give it an 7 - possibly an 8 depending on how the color and sauce looked in real life.
Things to maybe improve:Too much green in the box, especially between pieces. I would add more meat. You want the box to look full - imho. Trim the thighs to square them up. This might eliminate some of the green between pieces. This will also allow you to add more meat to the box. Upper left thigh looks like sauce came off. Sauce on the garnish. Meat seems dark in the picture.
Good: The parsley is even in the box and looks good except for the sauce spots. Size of each piece is close to the same - not big and small mixed. Hopefully the taste and tenderness - that's where the real test is. Good luck.

Sawdustguy · 02-24-2008, 10:48 PM

I would give it a solid 8. Remember to trim your thighs to be all the same size.

Ford · 02-25-2008, 06:37 AM

A number of pieces appear to have a little "burnt" edges. May just be the pic. I like it and I don't see the parsley problem other people mention. I agree that maybe the sauce layer is thick. When a judge picks up a piece will their fingers be covered in sauce or is it tacky on the chicken?

Tip for taking box pictures. Person taking the picture sits in a chair. Person holding the box is about 3 feet away and holds the box just below eye level and tilted toward the person. That's more or less what a judge sees.

butts a fire · 02-25-2008, 08:21 AM

I think it is pretty good, The garnish looks good except for the one spot that had sauce on it, and Taking into account that the picture is a little dark I think the color is probably good. The sauce looks a little thick to me but overall I would give it a 8 for appearance.

lwest99 · 02-25-2008, 11:12 AM

Anyone willing to share what they do to prevent the postage stamping of the skin. I have heard may things like trying to leave overhand of the skin so it is bigger than the meat. I also know that many people use toothpicks. Thanks in advance

Podge · 02-25-2008, 01:52 PM

Quote:

Originally Posted by lwest99

Anyone willing to share what they do to prevent the postage stamping of the skin. I have heard may things like trying to leave overhand of the skin so it is bigger than the meat. I also know that many people use toothpicks. Thanks in advance

I trim my thighs so there is more skin, so when it shrinks up it looks better. I feel i have a decent technique of trimming chicken that i've done since day 1.. but it's quite time consuming. it takes me about an hour and a half to trim 20. I start off with about 40, so a lot goes to the trash, but thighs are cheap.

02-24-2008, 07:56 PM	#2
2Fat Take a breath! Join Date: 08-13-03 Location: Nekoosa, Wi Downloads: 0 Uploads: 0	top right pc is poorly trimmed--sauce looks thick(maybe foto) and the greenery looks all the produce we see in the winter--would score above average imo __________________ Buzz(2FAT) KCBS #9269 and #4605 BWS Fatboy BWS Competitor BWS Pro Jr BWS party(all SS) BDS BGE

02-24-2008, 08:15 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	I'd give it an 8. Overall, I like it. Generally I like the chicken to look a bit darker but it looks a bit too dark but it could be the lighting etc. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

02-24-2008, 08:16 PM	#4
Coz is One Chatty Farker Join Date: 10-05-07 Location: Montello,Wi Downloads: 0 Uploads: 0	Thanks Buzz.Yes the sauce is thick I need to thin it down more.I have practiced a lot on flavor and not saucing or trimming and I need to get it shaped up June will be here before ya know it. Vinnie,the pic is a little dark but not a lot.Thanks __________________ Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around

02-24-2008, 08:16 PM	#5
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	I would be happy,,,but,...hind site,,,not uniform in shape... over gaazed..garnesh over the turn in, its about the meat (I think)!! IMHO..good luck!!Sal __________________ I need a 2009 kcbs member pin, help a brother out!

02-24-2008, 08:20 PM	#6
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I'm not sure I agree that the chicken looks oversauced, but it could be. I think they could be trimmed better and a bit more uniform in color. Also, keep the sauce off the garnish.. but I think i'd give it an 8. __________________ 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! :)

02-24-2008, 08:24 PM	#7
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	Some of the skin seems to have "postage stamped" on you. The box looks nice - just a little trimming, and attention to the skin and its a "9". Doing a quick "auto" adjust on the pic for light - I thought the color of the chicken was great. __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

02-24-2008, 08:48 PM	#9
Coz is One Chatty Farker Join Date: 10-05-07 Location: Montello,Wi Downloads: 0 Uploads: 0	Vinny I pmed Andy with the same ? Skin shrinkage. __________________ Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around

02-24-2008, 10:20 PM	#10
Just Smokin' Around Full Fledged Farker Join Date: 11-13-07 Location: Frederick County, MD Downloads: 0 Uploads: 0	I would give it an 7 - possibly an 8 depending on how the color and sauce looked in real life. Things to maybe improve:Too much green in the box, especially between pieces. I would add more meat. You want the box to look full - imho. Trim the thighs to square them up. This might eliminate some of the green between pieces. This will also allow you to add more meat to the box. Upper left thigh looks like sauce came off. Sauce on the garnish. Meat seems dark in the picture. Good: The parsley is even in the box and looks good except for the sauce spots. Size of each piece is close to the same - not big and small mixed. Hopefully the taste and tenderness - that's where the real test is. Good luck. __________________ Bill Just Smokin' Around Competition BBQ Team www.justsmokinaround.info

02-24-2008, 10:48 PM	#11
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	I would give it a solid 8. Remember to trim your thighs to be all the same size. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

02-25-2008, 06:37 AM	#12
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	A number of pieces appear to have a little "burnt" edges. May just be the pic. I like it and I don't see the parsley problem other people mention. I agree that maybe the sauce layer is thick. When a judge picks up a piece will their fingers be covered in sauce or is it tacky on the chicken? Tip for taking box pictures. Person taking the picture sits in a chair. Person holding the box is about 3 feet away and holds the box just below eye level and tilted toward the person. That's more or less what a judge sees. __________________ 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

02-25-2008, 08:21 AM	#13
butts a fire is one Smokin' Farker Join Date: 06-13-07 Location: Parkville, Mo Downloads: 0 Uploads: 0	I think it is pretty good, The garnish looks good except for the one spot that had sauce on it, and Taking into account that the picture is a little dark I think the color is probably good. The sauce looks a little thick to me but overall I would give it a 8 for appearance. __________________ Chad B Butts A Fire BBQ Team NB Bandera Webber Kettle Backwoods Party Pro Q Excel 20

02-25-2008, 11:12 AM	#14
lwest99 On the road to being a farker Join Date: 06-11-07 Location: Lenexa, KS Downloads: 0 Uploads: 0	Anyone willing to share what they do to prevent the postage stamping of the skin. I have heard may things like trying to leave overhand of the skin so it is bigger than the meat. I also know that many people use toothpicks. Thanks in advance __________________ Lee West [B][URL="http://www.thepickledpig.com"]The Pickled Pig[/URL][/B] Lenexa, KS :icon_cool

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