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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 02-22-2009, 03:59 PM   #1
RubMeTender
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Default Competition Chicken Style

We have always finished in the top 10 in competition for our meats except for Chicken. We always do thighs. Marinaded shortly, then smoked. Move them to the grill to finish with a light glaze of sauce. Any advice?
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Unread 02-22-2009, 04:00 PM   #2
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Keep practicing!
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Unread 02-22-2009, 04:14 PM   #3
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try rubbing them tender!! Not sure, sounds like you are on the right track. What are you average scores so you can see what you have to work on?
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Unread 02-22-2009, 06:59 PM   #4
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I don't know but I have been this site for a little over 3 years and still haven't received any good chicken advice yet
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Unread 02-22-2009, 07:02 PM   #5
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white meat done right
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Unread 02-22-2009, 07:19 PM   #6
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Quote:
Originally Posted by Sledneck View Post
I don't know but I have been this site for a little over 3 years and still haven't received any good chicken advice yet
Take me snow mobiling and I'll teach you how to cook chicken.
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Unread 02-22-2009, 07:23 PM   #7
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Take me snow mobiling and I'll teach you how to cook chicken.
Anytime
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Unread 02-22-2009, 07:58 PM   #8
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What might help us give you more ideas or suggestions would be if you can share more specific details on what current methods

what type of:
pit
charcoal / wood(s)
marinade, rub, sauce
temp cooked at
how are you presenting them in box
etc.
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Unread 02-22-2009, 08:14 PM   #9
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Yep!
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Unread 02-22-2009, 09:03 PM   #10
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Quote:
Originally Posted by Sledneck View Post
I don't know but I have been this site for a little over 3 years and still haven't received any good chicken advice yet


Is that you on your Sled?

Several 13th place chicken calls is nothing to take lightly.
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Unread 02-23-2009, 08:22 AM   #11
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Quote:
Originally Posted by MilitantSquatter View Post
What might help us give you more ideas or suggestions would be if you can share more specific details on what current methods
what type of:
pit-cooking on a Lang 84
charcoal / wood(s)- cooking with oak and pecan
marinade, rub, sauce- marinading with italian dressing/basted with homemade sauce(slighty sweet,slightly tangy). No rub
temp cooked at- 225-250
how are you presenting them in box-
etc.

Getting good scores for tenderness, presentation is all across the board, and that never tends to be agreed upon with judging. This weekend we had an average score of 8 for presentation, low of 6.5 and high of 9.0. Why is this?
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Unread 02-23-2009, 08:53 AM   #12
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Do you have any pics?
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Unread 02-23-2009, 08:55 AM   #13
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Your not using any rub or seasoning?
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Unread 02-23-2009, 08:56 AM   #14
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Quote:
Originally Posted by Sledneck View Post
Do you have any pics?
I would have if I didn't forget my camera. Sorry.
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Unread 02-23-2009, 08:58 AM   #15
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Quote:
Originally Posted by Bbq Bubba View Post
Your not using any rub or seasoning?
I agree, why no rub????
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