Award Winning Competition Chicken by Pickled pig

Sledneck · 03-19-2009, 07:49 AM

Amazing and very detailed competition chicken process by paul

http://www.thepickledpig.com/forums/...n-chicken.html

YankeeBBQ · 03-19-2009, 08:03 AM

The old UFO Social Club method

Jacked UP BBQ · 03-19-2009, 08:24 AM

That's a great method if it works for him, that is a great write up.

BBQ_Mayor · 03-19-2009, 08:53 AM

Too much work. But they sure do look nice.

Jacked UP BBQ · 03-19-2009, 08:54 AM

I think it is a lot more typing then work. Trimming that thigh should take all of about two minutes tops including the skin.

Balls Casten · 03-19-2009, 09:15 AM

That would sure cut into my drinking time.
I am hungry now though ....

HeSmellsLikeSmoke · 03-19-2009, 09:23 AM

Oughtta be a rule against building your own chicken.

WineMaster · 03-19-2009, 09:37 AM

I didnt think you could season your meat till after inspection though. ?????

Brew-B-Q · 03-19-2009, 09:50 AM

You can trim it, but not season it.

WineMaster · 03-19-2009, 10:01 AM

Quote:

Originally Posted by Brew-B-Q

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???????

Porky · 03-19-2009, 10:02 AM

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.

Brew-B-Q · 03-19-2009, 10:13 AM

Quote:

Originally Posted by WineMaster

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.

musicmanryann · 03-19-2009, 12:23 PM

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?

Chipper · 03-19-2009, 01:12 PM

Yet another eye opener. Thanks!!!

ModelMaker · 03-19-2009, 02:06 PM

Thanks for takin the time and puttin in the effort.
Very well done!
ModelMaker

03-19-2009, 07:49 AM	#1
Sledneck somebody shut me the fark up. Join Date: 12-04-05 Location: Wantagh, NY	Award Winning Competition Chicken by Pickled pig Amazing and very detailed competition chicken process by paul http://www.thepickledpig.com/forums/...n-chicken.html __________________ BBQ Illuminati Blog/ Couple of WSM's, kettles, a gasser Almost the owner of XL BGE

03-19-2009, 08:24 AM	#3
Jacked UP BBQ is Blowin Smoke! Join Date: 06-09-08 Location: Forker River, NJ	That's a great method if it works for him, that is a great write up. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-19-2009, 08:53 AM	#4
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	Too much work. But they sure do look nice. __________________ Ray Smokehouse 72 Competition Cooking team www.smokehouse72.com WSM Whole Hog Smoker CBJ #4643

03-19-2009, 08:54 AM	#5
Jacked UP BBQ is Blowin Smoke! Join Date: 06-09-08 Location: Forker River, NJ	I think it is a lot more typing then work. Trimming that thigh should take all of about two minutes tops including the skin. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-19-2009, 09:15 AM	#6
Balls Casten Full Fledged Farker Join Date: 01-04-09 Location: Johnston, Ia	That would sure cut into my drinking time. I am hungry now though .... __________________ Doug Kingfisher Backyard Bonanza w/stoker FEC 100 Landmann Black Dog 28 As a kid I had a lazy eye; then it metastasized throughout my body.

03-19-2009, 08:03 AM	#2
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	The old UFO Social Club method

03-19-2009, 09:23 AM	#7
HeSmellsLikeSmoke Babbling Farker Join Date: 04-02-07 Location: Warren, Vermont	Oughtta be a rule against building your own chicken. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer Stainless, Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73

03-19-2009, 09:37 AM	#8
WineMaster is One Chatty Farker Join Date: 01-16-07 Location: MN	I didnt think you could season your meat till after inspection though. ????? __________________ Custom Built Smoker Traeger Pro 124 22.5 Weber Kettle One Touch Gold Blue Thermopen

03-19-2009, 09:50 AM	#9
Brew-B-Q Full Fledged Farker Join Date: 05-27-08 Location: Round Lake IL	You can trim it, but not season it.

03-19-2009, 10:02 AM	#11
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	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. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 Weber Gasser Weber OTG KCBS #20486,FBA certified judge IMBAS (MOINK BALL) Certified, Illuminati wannabee Like what you do. Do what you like.

03-19-2009, 12:23 PM	#13
musicmanryann is one Smokin' Farker Join Date: 06-11-08 Location: Ames, Iowa	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? __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 4 WSM's 2 Weber Kettles Now proud owner of 2 pellet poopers (FEC100s right and left) www.bigtzbbq.com Join our facebook group *Thermapen* Naranja

03-19-2009, 01:12 PM	#14
Chipper Take a breath! Join Date: 09-09-08 Location: Red Lion, PA	Yet another eye opener. Thanks!!! __________________ Backwoods- Fatboy Grill Dome- Super Dome Cookshack Electric Smoker Weber Performer & Weber Kettle Grill Dome- Small Weber Smokey Mountain Kamado #7 www.redlionspicyfoods.com [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]

03-19-2009, 02:06 PM	#15
ModelMaker is one Smokin' Farker Join Date: 04-21-06 Location: Evansdale IA (N.E.)	Thanks for takin the time and puttin in the effort. Very well done! ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!