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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 08-30-2008, 09:04 PM   #1
JD McGee
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Default Chicken Practice...again!

I wasn't happy with the last batch off the kettle (skin wise) so I did another test drive on a MBGE. The skin was perfect...IMHO... But it still shrunk up on me and I did very little trimming this time. These are from Costco and looked pretty bad over all. I think I'll practice on them and then go to a REAL butcher for my comp thighs. What do you think?





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Unread 08-30-2008, 09:13 PM   #2
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Trim your chicken so you have skin that will wrap the piece and cover the entire top and sides. Use toothpicks to hold in place.

Try that next time.
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Unread 08-30-2008, 09:29 PM   #3
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What Todd said... and use fresh, never frozen chicken. Oh and don't forget to shave!
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Unread 08-30-2008, 10:26 PM   #4
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I gotta get on this shavin wagon.....
Skin looks bite thru, trim like Todd said and your lookin good!
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Unread 08-30-2008, 10:38 PM   #5
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Quote:
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I gotta get on this shavin wagon.....
Bubba, I don't compete but I think they mean your face, and not your back.
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Unread 08-31-2008, 01:12 AM   #6
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Mbge?
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Unread 08-31-2008, 08:17 AM   #7
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I use bamboo skewers to hold the skin tight. I cut them in 3rds. They are a little larger and do not break. Also gives me something to hang on to when moving them. No smudges!!
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Unread 08-31-2008, 08:39 AM   #8
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Thanks Guys...one more practice run next Sunday before the comp...I better get this down or I'll be suckin' hind tit to Swamprb!

Quote:
Originally Posted by Jeff_in_KC View Post
What Todd said... and use fresh, never frozen chicken. Oh and don't forget to shave!
I'm afraid to ask...

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Originally Posted by swamprb View Post
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Unread 08-31-2008, 08:42 AM   #9
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Quote:
Originally Posted by chibi View Post
I use bamboo skewers to hold the skin tight. I cut them in 3rds. They are a little larger and do not break. Also gives me something to hang on to when moving them. No smudges!!

Why am I'm having a hard time visualizing what you guys mean by using toothpicks and skewers to hold the skin tight.
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Unread 08-31-2008, 08:45 AM   #10
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Why am I'm having a hard time visualizing what you guys mean by using toothpicks and skewers to hold the skin tight.
When trimming make sure you leave enough skin to be able to wrap around the back of the thigh. Then use a toothpick or skewer and puncture the skin through both sides along the back to hold the skin tight.
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Unread 08-31-2008, 09:15 AM   #11
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Quote:
Originally Posted by chibi View Post
When trimming make sure you leave enough skin to be able to wrap around the back of the thigh. Then use a toothpick or skewer and puncture the skin through both sides along the back to hold the skin tight.
Kinda like sewing the skin together with a toothpick... My problem was that I could not see what the thighs looked like before I bought them. Some of the skins were just hangin on by a thread and some were very mis-shaped. I'll try my local butcher before the comp.
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Unread 08-31-2008, 09:52 AM   #12
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Quote:
Originally Posted by Jeff_in_KC View Post
and use fresh, never frozen chicken.
What do you think the downside is to frozen chicken?

I often prep in advance, cryo and freeze chicken for contests. Never noticed a difference but would be interested in what you think on this.
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Unread 08-31-2008, 10:06 AM   #13
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JD
I did some thighs for the family last weekend and used Paul Newman's Oil & Vinegar dressing as my marinade and noticed that I had considerably less skin shrinkage than when I used Wishbone Italian dressing. My guess is that the olive oil vs. vegetable oil made the difference. Now, I am not a competitor so I am only telling you what I observed. Hope it helps.
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Unread 08-31-2008, 10:20 AM   #14
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Quote:
Originally Posted by Porky View Post
JD
I did some thighs for the family last weekend and used Paul Newman's Oil & Vinegar dressing as my marinade and noticed that I had considerably less skin shrinkage than when I used Wishbone Italian dressing. My guess is that the olive oil vs. vegetable oil made the difference. Now, I am not a competitor so I am only telling you what I observed. Hope it helps.
Thanks Les...that's the one I used as well. I think it was a couple of things. I did not trim enough meat in order to be able to wrap the skin around..and the thighs were in pretty bad shape right out of the package.
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Unread 08-31-2008, 11:45 AM   #15
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Legs are all the rage in the PNW
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