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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 03-23-2009, 02:35 PM   #1
Que'inKC
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Default I hate chicken

Now that I've got that off my chest!!!

I've been doing a chit load of practicing for this off season, trying to get our chicken scores up...

I've got our method down, I'm consistent with appearance, doneness and bite through skin...But I'll be damned if i can't get much flavor out of the bird. I'm trying to be consistent with my practice cooks in the sense I'm always using fresh bird from the same store...(maybe I should switch that up???!!!???)

I've tried everything under the sun...Inject not inject, marinate or not marinate, brine or not brine...I just don't have any WOW Factor!!


I've used a few homemade rubs, and I've used a few store bought rubs and even combination of both.

Anyway just needed to get that off my chest...
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Unread 03-23-2009, 02:44 PM   #2
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Season, season, sauce, sauce, sauce, and oh yeah season again. Don't forget under the skin and every nook and cranny.
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Unread 03-23-2009, 03:08 PM   #3
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I think it is the hardist of the 4 meats to get great flavor into!
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Unread 03-23-2009, 03:23 PM   #4
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What ^^^^^ said....
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Unread 03-23-2009, 03:32 PM   #5
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Plowboys Yardbird is your friend.
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Unread 03-23-2009, 04:55 PM   #6
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Have you tried free range birds? They don't even taste like grocery store chicken. Read up on them.
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Unread 03-23-2009, 06:26 PM   #7
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The Slabs Birds & Bones does pretty well....just sayin'.
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Unread 03-23-2009, 06:40 PM   #8
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Tip: It's not just that you brine, it what you brine with. Dissolve a good amount of your rub in the brine. A brine is a flavor transport mechanism. It's basically injecting at the physiological level.

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Unread 03-23-2009, 07:06 PM   #9
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I hate chicken too. Every time I touch a raw chicken thigh, I have to fight the urge to hurl.
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Unread 03-23-2009, 07:35 PM   #10
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I love chicken. Brisket is my nemisis.
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Unread 03-23-2009, 08:09 PM   #11
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Quote:
Originally Posted by PatioDaddio View Post
Tip: It's not just that you brine, it what you brine with. Dissolve a good amount of your rub in the brine. A brine is a flavor transport mechanism. It's basically injecting at the physiological level.

John
AMEN!!!

Dissolve your flavors by bringing your brining solution to a boil in a stock pot and let it cool and rest for at least as long as you plan on brining.
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Unread 03-23-2009, 08:11 PM   #12
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Unread 03-23-2009, 08:17 PM   #13
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I'm with Dale...I <3 Chicken! I did fairly well in chicken last year and I feel like I'm improving each time I do it. Brine, marinade, rub, sauce...they are your frind, Young Skywalker.
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Unread 03-23-2009, 08:17 PM   #14
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Quote:
Originally Posted by DivaHerself View Post
I hate chicken too. Every time I touch a raw chicken thigh, I have to fight the urge to hurl.
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I feel I could sign messages that way as well! LOL!!!
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Unread 03-23-2009, 08:35 PM   #15
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Brine with Yard Bird rub in it and then use it heavly on the bird and you will see a differance.
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