Chicken turn in box... HELP !!!

indianagriller · 09-14-2009, 08:14 AM

Here is my turn in box from the event that Dale's son won first in both categories, The skin was way too rubbery, i even peeled the skin off and tried to scrape the fat off, Also i think i let the sauce burn because they were way too dark. Any suggestions? I have searched for hours saturday night when i got home.

Ron_L · 09-14-2009, 08:32 AM

OK... Here are my thoughts.

1. Yeah, it looks too dark. Is the skin that dark or is it the sauce?
2. The sauce looks too thick to me, but it could be the picture.
3. the thighs are all different shapes and sizes. Try to choose thighs that are more uniform
4. There are a lot of "dangly bits" on the thighs (little things sticking out from the corners, sides, etc. Try to trim them off to make them look better. Also, the middle thigh on the right side has what looks like a big knuckle sticking off at an odd angle. Could that have been trimmed off without ruining the meat?

What were the garnish rules? While it is really a meat competition garnish (if allowed) can highlight the meat if done properly.

What were your scores?

Nitrofly · 09-14-2009, 08:35 AM

What he said

indianagriller · 09-14-2009, 08:57 AM

SHould I go with boneless thighs? It was a no garnish allowed contest, not sanctioned by anyone. The sauce is a recipe i use for my ribs, and it is a very dark sauce, which then got darker when it burned. This was my first time using thighs and i tried to trim them. I was looking on here for a thread i saw about de boning them and making a boneless chicken roll, but i could not find it. Does anyone remember that thread?

Lake Dogs · 09-14-2009, 08:57 AM

Not only can a garnish highlight the meat, but it can possibly hide a minor blemish
or two and possibly make it tougher to discern the portion size differences. No matter
what they're instructed to judge, there's always a judge or two who is impressed with
the *pretty* display. :-)

Otherwise, I think you guys hit it. They look burned, sauce and chicken (but pictures
can lie). Try lower heat; more time to get that fat cooked off as much as possible.
For me, I do sauce, and I sauce only in the last 5 to 8 minutes. At that time the
temps are VERY low, like 210, so the sugar(s) in the sauce dont burn leaving a skunky
taste...

Lake Dogs · 09-14-2009, 08:58 AM

Something tells me that you weren't hurting from boned to boneless...

Smoky River BBQ · 09-14-2009, 10:23 AM

If it were me, I would try to get thighs that are more uniform, as stated earlier, and also try to stretch the skin around the meat more. Also, if you can get more than 6 thighs in a box, I would try that. Since there is no garnish, that would fill the box up more. Were you able to use the meat as a garnish? For instance, using shredded chicken on the bottom of the box to lay your thighs on? Just some ideas....not that my chicken scores would be any incentive to follow, though!!!

indianagriller · 09-14-2009, 11:46 AM

Thanks for the input guys, i guess it is back to the drawing board on thighs for now.

09-14-2009, 08:14 AM	#1
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	Chicken turn in box... HELP !!! Here is my turn in box from the event that Dale's son won first in both categories, The skin was way too rubbery, i even peeled the skin off and tried to scrape the fat off, Also i think i let the sauce burn because they were way too dark. Any suggestions? I have searched for hours saturday night when i got home. __________________ www.bigjtssmokin.com JAMBO pit

09-14-2009, 08:32 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	OK... Here are my thoughts. 1. Yeah, it looks too dark. Is the skin that dark or is it the sauce? 2. The sauce looks too thick to me, but it could be the picture. 3. the thighs are all different shapes and sizes. Try to choose thighs that are more uniform 4. There are a lot of "dangly bits" on the thighs (little things sticking out from the corners, sides, etc. Try to trim them off to make them look better. Also, the middle thigh on the right side has what looks like a big knuckle sticking off at an odd angle. Could that have been trimmed off without ruining the meat? What were the garnish rules? While it is really a meat competition garnish (if allowed) can highlight the meat if done properly. What were your scores? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

09-14-2009, 08:35 AM	#3
Nitrofly is one Smokin' Farker Join Date: 09-27-06 Location: Worcester mass Downloads: 0 Uploads: 0	What he said __________________ Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe.

09-14-2009, 08:57 AM	#4
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	SHould I go with boneless thighs? It was a no garnish allowed contest, not sanctioned by anyone. The sauce is a recipe i use for my ribs, and it is a very dark sauce, which then got darker when it burned. This was my first time using thighs and i tried to trim them. I was looking on here for a thread i saw about de boning them and making a boneless chicken roll, but i could not find it. Does anyone remember that thread? __________________ www.bigjtssmokin.com JAMBO pit

09-14-2009, 08:57 AM	#5
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Not only can a garnish highlight the meat, but it can possibly hide a minor blemish or two and possibly make it tougher to discern the portion size differences. No matter what they're instructed to judge, there's always a judge or two who is impressed with the pretty display. :-) Otherwise, I think you guys hit it. They look burned, sauce and chicken (but pictures can lie). Try lower heat; more time to get that fat cooked off as much as possible. For me, I do sauce, and I sauce only in the last 5 to 8 minutes. At that time the temps are VERY low, like 210, so the sugar(s) in the sauce dont burn leaving a skunky taste... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

09-14-2009, 08:58 AM	#6
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Something tells me that you weren't hurting from boned to boneless... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

09-14-2009, 10:23 AM	#7
Smoky River BBQ On the road to being a farker Join Date: 06-10-08 Location: Spiceland, Indiana Downloads: 0 Uploads: 0	If it were me, I would try to get thighs that are more uniform, as stated earlier, and also try to stretch the skin around the meat more. Also, if you can get more than 6 thighs in a box, I would try that. Since there is no garnish, that would fill the box up more. Were you able to use the meat as a garnish? For instance, using shredded chicken on the bottom of the box to lay your thighs on? Just some ideas....not that my chicken scores would be any incentive to follow, though!!! __________________ Roger - Weber Smoky Mountain, Pro Q, Brinkman offset, Homemade Hog Cooker

09-14-2009, 11:46 AM	#8
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	Thanks for the input guys, i guess it is back to the drawing board on thighs for now. __________________ www.bigjtssmokin.com JAMBO pit

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Opinions on my practice Chicken Turn in box	patkline9999	Competition BBQ	6	04-03-2011 03:48 PM
My Turn, My Turn, My Turn! Stuffed De-Boned Chicken!	D.F. Expat	Q-talk	18	03-08-2011 01:29 PM
My first official Chicken turn-in box	Bigmista	Competition BBQ	21	05-07-2008 02:14 AM
Chicken turn-in box	Bigmista	Competition BBQ	38	03-18-2006 09:30 PM
chicken turn in box	rookiedad	Competition BBQ	11	10-12-2005 05:41 PM