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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 03-30-2010, 03:16 PM   #1
woodfolks
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Default sauce Bath

I am going to work on some chicken this weekend
And have seen a recipe that calls for smoking
the chicken to 180 then placing in sauce for 1 hour
then crisping the chicken at 300 deg over coals 30 min
or less. Start with marinade and then a rub before smoking.

IF any one is using a sauce bath. I wanted to to know do they
keep it over heat for the one hour. Or just foil the top
using warm sauce to start with.

Is this leagel for comp. Are a lot of people using this methode
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Unread 03-30-2010, 03:21 PM   #2
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What cut of chicken are you doing...thighs? Never tried this method before but I would think that by the time you smoke to 180 and then do the other steps you will have some pretty well done chicken! Maybe cut back on the initial smoke time? I have always taken my thighs to around 180 internal when done.
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Unread 03-30-2010, 04:13 PM   #3
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That's Jumpin Jim's method. Google it.
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Unread 03-30-2010, 07:36 PM   #4
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Shows ya what I know
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Unread 03-31-2010, 02:02 PM   #5
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I would agree with Pat 180 then into sauce seems a little high. I would take to 165-170 then sauce. Let us know how it turns out pictures please.
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Unread 03-31-2010, 02:31 PM   #6
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My next chicken experiment will be pulled chicken wrapped in skin!
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Unread 03-31-2010, 03:01 PM   #7
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Quote:
Originally Posted by Jacked UP BBQ View Post
My next chicken experiment will be pulled chicken wrapped in skin!
Brilliant!
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Unread 03-31-2010, 06:46 PM   #8
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Quote:
Originally Posted by Jacked UP BBQ View Post
My next chicken experiment will be pulled chicken wrapped in skin!
With grill marks!
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