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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 03-19-2009, 10:49 AM   #1
Sledneck
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Default Award Winning Competition Chicken by Pickled pig

Amazing and very detailed competition chicken process by paul

http://www.thepickledpig.com/forums/...n-chicken.html
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Old 03-19-2009, 11:03 AM   #2
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The old UFO Social Club method
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Old 03-19-2009, 11:24 AM   #3
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That's a great method if it works for him, that is a great write up.
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Old 03-19-2009, 11:53 AM   #4
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Too much work. But they sure do look nice.
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Old 03-19-2009, 11:54 AM   #5
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I think it is a lot more typing then work. Trimming that thigh should take all of about two minutes tops including the skin.
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Old 03-19-2009, 12:15 PM   #6
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That would sure cut into my drinking time.
I am hungry now though ....
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Old 03-19-2009, 12:23 PM   #7
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Oughtta be a rule against building your own chicken.
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Old 03-19-2009, 12:37 PM   #8
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I didnt think you could season your meat till after inspection though. ?????
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Old 03-19-2009, 12:50 PM   #9
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You can trim it, but not season it.
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Old 03-19-2009, 01:01 PM   #10
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Quote:
Originally Posted by Brew-B-Q View Post
You can trim it, but not season it.
Ok, so then to do it this way, you have to bring the chicken and the skins separated to the comp and put them together there???????
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Old 03-19-2009, 01:02 PM   #11
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Great tutorial for the comp cooks and enlightening for the backyard guys who just what to know how it is done. Thanks Paul for great write up and Sled for posting the link.
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Old 03-19-2009, 01:13 PM   #12
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Quote:
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Ok, so then to do it this way, you have to bring the chicken and the skins separated to the comp and put them together there???????
Yes, that is how it would be done.
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Old 03-19-2009, 03:23 PM   #13
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That is an awesome post and an addition to the great and detailed recipe he already has on his site, I have just a few questions and comments for discussion.

I wonder if you could do this but add the bones back in before wrapping them--Does anyone think that would work?

When I first saw that plate with the pile of skins as well as the one with the tablespoon of fat scraped from the skin I about lost my lunch, lol!

Does anyone have any idea why he, or anyone else, chooses to use parkay instead of regular butter? I saw a video where Mike Davis uses the squirt bottle of parkay as well, and wondered if it made a difference.

If a person wanted to do everything he outlined, but chose to go "low and slow", any ideas on how that would effect the end product?
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Old 03-19-2009, 04:12 PM   #14
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Yet another eye opener. Thanks!!!
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Old 03-19-2009, 05:06 PM   #15
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Thanks for takin the time and puttin in the effort.
Very well done!
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