Chicken Grill Marks?

Greg60525 · 04-10-2009, 06:00 PM

For comp chicken is it preferable to have grill/char marks on the chicken or is it better to have a more uniform evenly sauced look? That brings me to another question........how important is it to use sauce......can you present it dry?

Personally, I think chicken looks better with grill marks or some type of uneven charring and I do like sauce.

Thanks,

The Pickled Pig · 04-10-2009, 07:01 PM

From an aesthetic point of view I think there are 2 ways to approach charring.

If you're going for grill marks, make sure each piece in the box has even marks in the same direction. This is tough to do because if you're finishing chicken over high heat you usually have to flip it regularly to keep it from burning.

If you're going for a little overall charring, just keep in mind a little goes a long way.

As for the sauce, if it is a KCBS comp you are not required to sauce but I don't know of anyone consistently hitting with a dry presentation.

Cigarbque · 04-10-2009, 09:27 PM

Why do you think chicken scores better with sauce? From a taste texture standpoint I like sauce on ribs but not on chicken. That said all the winning boxes I have seen on here have sauce on them. In the judging class I took the chicken was very good and it did not have any sauce.

Divemaster · 04-13-2009, 08:35 AM

It seems in KCBS, Sauced is Good....

Jacked UP BBQ · 04-13-2009, 09:28 AM

I have done both dry and sauced chicken. I have hit with both, overall I think the sauced gets much better scores. You are not serving chicken, you are serving candy.

Scottie · 04-13-2009, 09:32 AM

Welcome Greg.

I'd try and stay away from grill marks. It's too hard to try and get them all the same withthe marks and then with the actual coloring of the rest of the piece of chicken.

As for sauce. judges love it. The key thig to figure out is how much they love. As I sure wouldn't drown it in sauce either... Sauce should go along with your piece of meat and not overwelm it...

Greg60525 · 04-14-2009, 02:41 PM

Thanks for the advice, guys.

Hey Scottie,

Thanks. Look forward to seeing you in Westmont!

04-10-2009, 06:00 PM	#1
Greg60525 On the road to being a farker Join Date: 03-08-09 Location: LaGrange Highlands, Illinois Downloads: 0 Uploads: 0	Chicken Grill Marks? For comp chicken is it preferable to have grill/char marks on the chicken or is it better to have a more uniform evenly sauced look? That brings me to another question........how important is it to use sauce......can you present it dry? Personally, I think chicken looks better with grill marks or some type of uneven charring and I do like sauce. Thanks, __________________ Greg

04-10-2009, 07:01 PM	#2
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	From an aesthetic point of view I think there are 2 ways to approach charring. If you're going for grill marks, make sure each piece in the box has even marks in the same direction. This is tough to do because if you're finishing chicken over high heat you usually have to flip it regularly to keep it from burning. If you're going for a little overall charring, just keep in mind a little goes a long way. As for the sauce, if it is a KCBS comp you are not required to sauce but I don't know of anyone consistently hitting with a dry presentation. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

04-10-2009, 09:27 PM	#3
Cigarbque Full Fledged Farker Join Date: 02-19-09 Location: N.W. New Jersey Downloads: 0 Uploads: 0	Why do you think chicken scores better with sauce? From a taste texture standpoint I like sauce on ribs but not on chicken. That said all the winning boxes I have seen on here have sauce on them. In the judging class I took the chicken was very good and it did not have any sauce. __________________ BWS Party, UDS, Yellow Thermapen, Gasser

04-13-2009, 08:35 AM	#4
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	It seems in KCBS, Sauced is Good.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

04-13-2009, 09:28 AM	#5
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I have done both dry and sauced chicken. I have hit with both, overall I think the sauced gets much better scores. You are not serving chicken, you are serving candy. __________________ 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

04-13-2009, 09:32 AM	#6
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	Welcome Greg. I'd try and stay away from grill marks. It's too hard to try and get them all the same withthe marks and then with the actual coloring of the rest of the piece of chicken. As for sauce. judges love it. The key thig to figure out is how much they love. As I sure wouldn't drown it in sauce either... Sauce should go along with your piece of meat and not overwelm it... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

04-14-2009, 02:41 PM	#7
Greg60525 On the road to being a farker Join Date: 03-08-09 Location: LaGrange Highlands, Illinois Downloads: 0 Uploads: 0	Thanks for the advice, guys. Hey Scottie, Thanks. Look forward to seeing you in Westmont! __________________ Greg

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