Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 04-10-2009, 06:00 PM   #1
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Default 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 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.

Greg60525 is offline   Reply With Quote

Old 04-10-2009, 07:01 PM   #2
The Pickled Pig
is One Chatty Farker
The Pickled Pig's Avatar
Join Date: 06-21-07
Location: Overland Park, KS

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,
The Pickled Pig is offline   Reply With Quote

Old 04-10-2009, 09:27 PM   #3
Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey

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.
Meadow Creek TS250 Deluxe stick burner, Meadow Creek BBQ42, 3 x Gateway Drums, Kamado Joe large.
Cigarbque is offline   Reply With Quote

Old 04-13-2009, 08:35 AM   #4
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

It seems in KCBS, Sauced is Good....
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.
Divemaster is offline   Reply With Quote

Old 04-13-2009, 09:28 AM   #5
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ

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
Jacked UP BBQ is offline   Reply With Quote

Old 04-13-2009, 09:32 AM   #6
Quintessential Chatty Farker
Scottie's Avatar
Join Date: 11-03-06
Location: Chi-Town

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...

Red Jambo one off
FE 100
FEC 100
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote

Old 04-14-2009, 02:41 PM   #7
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois

Thanks for the advice, guys.

Hey Scottie,

Thanks. Look forward to seeing you in Westmont!
Greg60525 is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Do you Smoke your Chicken or Grill your Chicken at a Contest? Sawdustguy Competition BBQ 13 08-01-2011 11:43 PM
Grill Marks On Ribs???? Q-Dat Competition BBQ 38 02-25-2011 11:18 AM
Burn Marks Yader Q-talk 12 11-11-2009 03:05 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 12:40 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts