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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 03-15-2009, 04:35 PM   #1
getyourrubonbbq
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Default Who's using what and why?

What type/cut of brisket, ribs and chicken do you use for comp. turn ins? Do you use the whole packer, or flat? St. Louis style or baby back? Breast or thighs?

My brisket I go with the flat
Ribs I use St. Louis style
Chicken it's hard to say never fair that well it's either to dry or just plain.

What is the freaking trick to qaulity prize winning chicken???
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Unread 03-15-2009, 04:57 PM   #2
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Brisket = Beef
Ribs = pork
Chicken = chicken

The trick to prize winning chicken is Yardbird Rub!
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Unread 03-15-2009, 05:17 PM   #3
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Whole packer, St. Louis spares. I wish I had the stones to turn in chicken breasts one time, just to see how they'd go over!
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Unread 03-15-2009, 05:25 PM   #4
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I turned in chicken breasts one time, they were pretty good. Got lower scores than thighs.
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Unread 03-15-2009, 05:27 PM   #5
getyourrubonbbq
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Yea, I turned in breast once, I thought they'd stay juicy and moist since they were fairly thick. I guess it's finding that "fine line with chicken"
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Unread 03-15-2009, 08:40 PM   #6
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Brisket flat
Danish ribs
Chicken salad
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Unread 03-15-2009, 08:55 PM   #7
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i turned in breasts in all three kcbs contest last year. i just don't like to eat thighs or cook them. i might try wings this year
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Unread 03-15-2009, 10:16 PM   #8
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Quote:
Originally Posted by Bbq Bubba View Post
Brisket flat
Danish ribs
Chicken salad

yea, hmmmm,

anyways,

brisket, packer
ribs, BB's for me
chicken, not salad, thighs

EDIT: I'm sorry you are really telling the truth, I just realized it.
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Unread 03-15-2009, 10:48 PM   #9
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brisket - packer

ribs: i cook BB and St louis, then turn in whichever is better.

chicken: thighs, and not the yellow stuff.
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Unread 03-15-2009, 11:15 PM   #10
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Quote:
Originally Posted by BBQchef33 View Post
brisket - packer

rubs, i cook BB and St louis, then tune in whichever is better.

chicken thighs, and not the yellow stuff.
Which contest has a rub category?
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Unread 03-15-2009, 11:28 PM   #11
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Quote:
Originally Posted by Bigmista View Post
Which contest has a rub category?


ohhhhhhhhhhhhhhhhhhh bite me.

:)
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Unread 03-16-2009, 08:10 AM   #12
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Brisket - packer
Ribs - St Louis and BB's I eat whatever is better and turn in the rest!
Chicken - Thighs, with bright white thin skin
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Unread 03-16-2009, 08:48 AM   #13
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Packer split
St. Louis
Thighs

Quote:
Originally Posted by Bigmista View Post
Which contest has a rub category?
Quote:
Originally Posted by admin View Post
ohhhhhhhhhhhhhhhhhhh bite me.

:)
Damn man! You got the Evil Admin to respond!!!! I thought that he was saved for only special people.... Ohhh, never mind, you are special Neil...
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Unread 03-16-2009, 02:33 PM   #14
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Brisket - Whole Packers
Ribs - Loinbacks (not too many true BB's anymore)
Chicken - Thighs.
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