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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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Old 06-30-2008, 08:56 PM   #1
DBrentster
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Default Turning in all chicken drums

From what I've seen and read (only having done one comp myself). It seems like 95% of teams turn in thighs. Thighs have the common challenge of crisping the skin.

Typically I can get some really nice crisp on my chicken legs and the chicken can be quite juicy. I am wondering do judges not like drums or why people mostly go thighs.
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Old 06-30-2008, 09:33 PM   #2
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most people go with thighs because that is the way the game is played. (unspoken rules, of course) if you want to better your odds on getting a chicken call, stick to thighs..
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Old 06-30-2008, 09:44 PM   #3
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Thighs have proven to be the preferred choice for consistent winnings.

That said, I've cooked legs almost exclusively mainly to be a bit different and for ease of prep.

It's been hit or miss. A few top 5 or 10 calls, several middle of the pack placings and one or two toward the bottom.
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Old 06-30-2008, 10:17 PM   #4
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Quote:
Originally Posted by DBrentster View Post
Typically I can get some really nice crisp on my chicken legs and the chicken can be quite juicy.
If you can get juicy + crisp then go for it. It seems as though getting the skin right is a problem a lot of times.
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Old 06-30-2008, 10:35 PM   #5
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Default Drums

I like drums! I've judged 5 comps in the past year and out of all the chicken I've judged, I only seen 1 leg turn in box. I think after seeing all the thighs, the legs really have to look good I judged a contest in Warsaw, Mo this year and I'd like to take my hat off to the team that turned in ribs with no garnish and no sauce, hope you did well.

Last edited by BRBBQ; 06-30-2008 at 10:37 PM.. Reason: more info
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Old 07-01-2008, 09:19 AM   #6
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I've thought about turning in legs before because I think it would be easy to arrange to make a very nice looking box. This is a practice box I did once a couple of years ago, just to see how it would look. Didn't take the time to garnish or clean up the box

Never had the guts to try it at a competition,,,,,,,,,,,,,,
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Old 07-01-2008, 09:35 AM   #7
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Quote:
Originally Posted by BRBBQ View Post
I judged a contest in Warsaw, Mo this year and I'd like to take my hat off to the team that turned in ribs with no garnish and no sauce, hope you did well.
I can't answer that specifically, but I can tell you the 1st place rib team got 9's across the board for apperance with 4 on top of 4 on a parsley bed.
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Old 07-01-2008, 09:57 AM   #8
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I haven't turned a box with all drums in, but I did a mixed box in Pine Bluff this year and got good appearance scores 989998. However, the taste and tenderness scores were all over the place due to judges getting samples of different pieces. I won't try that again.

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Old 07-01-2008, 10:02 AM   #9
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Just what Canjun says.

You can turn in a mixture of chicken, but you need to make sure that it is all good. A judge will take what they prefer. If they prefer white meat and all the juicies ran out before hitting the table, be ready for that.

I always say put out a consistent product. In ribs, I try to use all from one slab.
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Old 07-01-2008, 01:09 PM   #10
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Great comments to consider, everyone - thx
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