The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 09-29-2009, 10:43 AM   #1
ZILLA
is Blowin Smoke!
 
ZILLA's Avatar
 
Join Date: 12-01-05
Location: Universal City, Texas
Downloads: 0
Uploads: 0
Default Trends in KCBS chicken

Let me begin with this:

During my 3 years with Crapshoot BBQ we've only been involved in one KCBS competition. That was the 2007 American Royal. We finished 13th in chicken in the invitational. That's it, no other KCBS cooks.

I was amazed at how different chicken turn in was expected to be in KCBS compared to any Texas based organization.

I have looked at hundreds of turn in boxes on variaus forums over the years and have seen very little variation in what was being turned in.

Chicken thighs seem to be the "unwritten rule" for what the judges expect for a chicken turn in with various cooking techniques used.

Last year I have started to notice more and more folks that start with a regular chicken thigh, debone it, remove the skin, trim all excess fat, scrape the skin, reassemble the parts, smoke them for a short while and then poach them, followed by another short run on the cooker to tighten them up and set the sauce.

Are these...."poached chicken rolls"... the newest expected chicken turn in for KCBS?

Can you hope to win with any other part of the chicken that is obviously prepared in any other way?

I know that the rules allow for any part of the chicken for turn-in just like the rules allow for no garnish. However from what I read and observe, what happens at the judging tables seems to indicate something different.

If I decide to cook the single KCBS event in Texas next year I want to know exactly what cards I'm expected to come to the game with.
ZILLA is offline   Reply With Quote


Unread 09-29-2009, 11:12 AM   #2
Alexa RnQ
is One Chatty Farker

 
Alexa RnQ's Avatar
 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Downloads: 0
Uploads: 0
Default

Welllllll... that answer pretty much depends on your judging pool, and what's prevalent in the area where they've been judging.

I've chatted with someone who had the "poached chicken rolls" come to the table in an area where that style's not prevalent, and they said some of the judges were frankly scared by them.
__________________
.
.

Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

Rhythm 'n QUE
Alexa RnQ is online now   Reply With Quote


Unread 09-29-2009, 11:43 AM   #3
paydabill
is one Smokin' Farker
 
paydabill's Avatar
 
Join Date: 05-21-07
Location: Moberly, Mo
Downloads: 0
Uploads: 0
Default

I cook mid-mo - I have not gone to the chicken nugets as I call them. I put the bone in and have done well in my area. I have an ongoing bet with a person who does the nugets. We are tied 2 -2 on what does better.

so flip a coin.
__________________
Paydabill
Lit & Loaded BBQ
I remember a day when I hated pellets -
2 pellet cookers latter!
CBJ - love judging
KCBS - member for 4 years
MOFO Chapter

Super fast - BLUE Thermopen
paydabill is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Competition Chicken and skins for KCBS sssSmoking Competition BBQ 3 01-10-2011 07:42 PM
How would a KCBS judge evaluate a half chicken? comfrank Competition BBQ 13 01-21-2010 09:42 PM
Chicken salad legal at KCBS comps Alexa RnQ Competition BBQ 78 12-01-2008 09:05 PM
KCBS Chicken turn in ddog27 Q-talk 13 11-10-2006 08:06 PM

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

Loading



All times are GMT -5. The time now is 02:37 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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