Pulled chicken as turn in

CrimsonSmoke · 03-27-2008, 11:08 PM

I searched and didn't find much on this. I am thinking about maybe possible trying it at my 1st comp. Go idea or not? You guy that have seen it at comps how did it do. Or is this a big no no 1st time out. Thanks in advance for the comments.

nthole · 03-27-2008, 11:12 PM

I've thought about this as well. And there's one person I have heard of that did well with it. One.

It's pretty simple, judges see nice looking thighs over and over. And then they see something else. And whether your something else is the best in the world or not, it's still something else, and that's always a big risk.

I thought about doing pulled chicken, drums, full wings, but in the end most of the experienced people here set me straight. Right now at least, thighs are winning over and over and over and over, most weekends, most contests. It it's your first time out, don't make it any harder on yourself.

Smokin Gator · 03-28-2008, 06:43 AM

I've seen/done pulled chicken under the thighs. I really like it.

The_Kapn · 03-28-2008, 07:13 AM

Some historical reading on the subject:
http://www.bbq-brethren.com/forum/sh...Pulled+chicken

Pulled and properly sauced makes a YUMMY pile of chicken, but it is really different.
Sometimes, "different" is not a good thing.

Your call as to what to turn in and how to do it.

Good luck.

TIM

TOPS BBQ · 03-28-2008, 10:51 AM

Yeah, I did the "different" turn-in a few times. Was hoping judges would remember it over the others. Well, they did, but sometimes it went well and other times, not so well.

Smokin' Gnome BBQ · 03-28-2008, 04:32 PM

tried it a 2 comps. looked good,great taste. low scores in apperance. I have done better with thighs.

Ron_L · 03-28-2008, 05:15 PM

At one comp one team turned in thighs with a pile of pulled chicken in the middle. I don't know how it scored since i was working the turn in table and not judging.

icemn62 · 03-28-2008, 05:32 PM

From what I have read in here in the competition thread is that different is not that good. Think about it, If I told you we were judging Fords, and someone drove up in a caddy, not that it is a worse car, but it does not fit the model of what we are looking for. i would think that unless your chicken is the best tasting chicken on the planet, and can cure disease . . . .go with what everyone else is doing and make sure to pick up some points instead of taking a chance at getting zeros....

I don't compete, but that was my 0.02 cents, which will not buy much gas today.

CrimsonSmoke · 03-28-2008, 07:12 PM

thanks for the advise going to stick with the normal then. Thighs win!

ique · 03-28-2008, 07:48 PM

One of my favorites is smoking chicken leg quarters and pulling. I did a run over the winter of pulled chicken with competition in mind. Mike (Lakeside) and I had a good conversation about trying something different than thighs at the Harpoon Helps event back in Nov.

But, looks like I'm wimping out, I'm sticking with thighs for now... here is a pic of the pulled 'competition' chicken...

G$ · 03-28-2008, 09:44 PM

Quote:

Originally Posted by CrimsonSmoke

thanks for the advise going to stick with the normal then. Thighs win!

I for one think it is too bad you are not going to try it. I think it would be interesting to try!

watertowerbbq · 03-28-2008, 09:56 PM

Quote:

Originally Posted by ique

One of my favorites is smoking chicken leg quarters and pulling. I did a run over the winter of pulled chicken with competition in mind. Mike (Lakeside) and I had a good conversation about trying something different than thighs at the Harpoon Helps event back in Nov.

But, looks like I'm wimping out, I'm sticking with thighs for now... here is a pic of the pulled 'competition' chicken...

Speaking as a judge, that looks farkin awesome!

Pigtrip · 03-29-2008, 03:59 AM

Part of the deal is that pulled chicken is different from what's "expected," but I think the bigger deal is that many of the judges are going to think, "Whoa, whoever cooked this entry screwed up and is doing his best to salvage what he can." That shouldn't affect the scoring, but subconsciously it probably does.

Chris, that chicken is definitely not a salvage job. It looks like it's going to taste great, so I'd score it accordingly for appearance and take it from there.

Lakeside Smoker · 03-29-2008, 05:11 AM

I also did some practice after Chris and I talked about it.
What I liked the best is you could get the chicken done and out of the way real early, pull it, then just reheat it right before turn in. I'm still tinkering, but I doubt I will be turning pulled chicken in.

But like Gary said. It should be judged for what it is: pulled chicken, and not viewed as a mistake.

Mike

Cue's Your Daddy · 03-29-2008, 07:42 AM

I think pulled chicken should be viewed not as a mistake but more of someone challenging themselves. i think with pulling it a judge can see what he percieves to be "dry" or overcooked chicken because you are actually seeing the white of the chicken not just sauce on skin with "properly" placed parsley. But the problem with judges is that they are going into the judging with the pre-concieved notion that the cook did something wrong and not something right, similiar to the 2 fat pollacks 'fried chicken-gate" scandel. Chris u won enough to be the first to sacrifice a chicken score for the better of barbeque.

03-27-2008, 11:08 PM	#1
CrimsonSmoke is one Smokin' Farker Join Date: 07-14-06 Location: Huntsville Alabama Downloads: 0 Uploads: 0	Pulled chicken as turn in I searched and didn't find much on this. I am thinking about maybe possible trying it at my 1st comp. Go idea or not? You guy that have seen it at comps how did it do. Or is this a big no no 1st time out. Thanks in advance for the comments. __________________ CrimsonSmoke Cook - Wesley Pit Boss - Kyle 2 Bandera 1 ECB 1 Royal Oak

03-27-2008, 11:12 PM	#2
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	I've thought about this as well. And there's one person I have heard of that did well with it. One. It's pretty simple, judges see nice looking thighs over and over. And then they see something else. And whether your something else is the best in the world or not, it's still something else, and that's always a big risk. I thought about doing pulled chicken, drums, full wings, but in the end most of the experienced people here set me straight. Right now at least, thighs are winning over and over and over and over, most weekends, most contests. It it's your first time out, don't make it any harder on yourself. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

03-28-2008, 06:43 AM	#3
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I've seen/done pulled chicken under the thighs. I really like it. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

03-28-2008, 07:13 AM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Some historical reading on the subject: http://www.bbq-brethren.com/forum/sh...Pulled+chicken Pulled and properly sauced makes a YUMMY pile of chicken, but it is really different. Sometimes, "different" is not a good thing. Your call as to what to turn in and how to do it. Good luck. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

03-28-2008, 10:51 AM	#5
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA Downloads: 0 Uploads: 0	Yeah, I did the "different" turn-in a few times. Was hoping judges would remember it over the others. Well, they did, but sometimes it went well and other times, not so well. __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

03-28-2008, 04:32 PM	#6
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	tried it a 2 comps. looked good,great taste. low scores in apperance. I have done better with thighs. __________________ I need a 2009 kcbs member pin, help a brother out!

03-28-2008, 05:15 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	At one comp one team turned in thighs with a pile of pulled chicken in the middle. I don't know how it scored since i was working the turn in table and not judging. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

03-28-2008, 05:32 PM	#8
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA Downloads: 0 Uploads: 0	From what I have read in here in the competition thread is that different is not that good. Think about it, If I told you we were judging Fords, and someone drove up in a caddy, not that it is a worse car, but it does not fit the model of what we are looking for. i would think that unless your chicken is the best tasting chicken on the planet, and can cure disease . . . .go with what everyone else is doing and make sure to pick up some points instead of taking a chance at getting zeros.... I don't compete, but that was my 0.02 cents, which will not buy much gas today. __________________ Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

03-28-2008, 07:12 PM	#9
CrimsonSmoke is one Smokin' Farker Join Date: 07-14-06 Location: Huntsville Alabama Downloads: 0 Uploads: 0	thanks for the advise going to stick with the normal then. Thighs win! __________________ CrimsonSmoke Cook - Wesley Pit Boss - Kyle 2 Bandera 1 ECB 1 Royal Oak

03-29-2008, 03:59 AM	#13
Pigtrip Knows what a fatty is. Join Date: 10-28-07 Location: Natick, MA Downloads: 0 Uploads: 0	Part of the deal is that pulled chicken is different from what's "expected," but I think the bigger deal is that many of the judges are going to think, "Whoa, whoever cooked this entry screwed up and is doing his best to salvage what he can." That shouldn't affect the scoring, but subconsciously it probably does. Chris, that chicken is definitely not a salvage job. It looks like it's going to taste great, so I'd score it accordingly for appearance and take it from there. __________________ Gary www.pigtrip.net KCBS CBJ 1 Weber kettle grill 2 Weber Smoky Mountain Cookers (bullet) 1 Big Green Egg (large)

03-29-2008, 05:11 AM	#14
Lakeside Smoker is one Smokin' Farker Join Date: 01-17-07 Location: Methuen, MA Downloads: 0 Uploads: 0	I also did some practice after Chris and I talked about it. What I liked the best is you could get the chicken done and out of the way real early, pull it, then just reheat it right before turn in. I'm still tinkering, but I doubt I will be turning pulled chicken in. But like Gary said. It should be judged for what it is: pulled chicken, and not viewed as a mistake. Mike __________________ BJ's Wholesale Club Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King

03-29-2008, 07:42 AM	#15
Cue's Your Daddy is one Smokin' Farker Join Date: 03-13-06 Location: Ronkonkoma, Long Island Downloads: 0 Uploads: 0	I think pulled chicken should be viewed not as a mistake but more of someone challenging themselves. i think with pulling it a judge can see what he percieves to be "dry" or overcooked chicken because you are actually seeing the white of the chicken not just sauce on skin with "properly" placed parsley. But the problem with judges is that they are going into the judging with the pre-concieved notion that the cook did something wrong and not something right, similiar to the 2 fat pollacks 'fried chicken-gate" scandel. Chris u won enough to be the first to sacrifice a chicken score for the better of barbeque. __________________ Paul GOTHAM CITY GRILLERS BBQ TEAM "Cue's Your Daddy! BBQ TEAM" KCBS Certified Judge Custom built Smoker Trailer Big Green Egg/2 WSM/4 Webber Kettles Webber Gasser Pitts & Spitts

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