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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 04-01-2010, 12:53 PM   #1
woodfolks
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Default jumpin jims

I have read about jump jims chicken
and woundered if anyone has tried it
need to know do you put a heat source under the pan
durring the sauce bath for 1 hour.

Is it leagal to put a heat under the sauce pan or is that
boiling the meat?
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Unread 04-01-2010, 12:56 PM   #2
blues brother
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Quote:
Originally Posted by woodfolks View Post
I have read about jump jims chicken
and woundered if anyone has tried it
need to know do you put a heat source under the pan
durring the sauce bath for 1 hour.

Is it leagal to put a heat under the sauce pan or is that
boiling the meat?

Put the pan sauce and chicken inside the smoker???
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Unread 04-01-2010, 12:58 PM   #3
Finney
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Quote:
Originally Posted by woodfolks View Post
I have read about jump jims chicken
and woundered if anyone has tried it
need to know do you put a heat source under the pan
durring the sauce bath for 1 hour.

Is it leagal to put a heat under the sauce pan or is that
boiling the meat?
The sauce should not be heated when you put the chicken in it. Then put the foil pan (sauce and chicken) into the cooker for the hour.

(most people don't know this)
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Unread 04-01-2010, 01:03 PM   #4
woodfolks
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That clears it up
Thank you.

So now your not boiling the chicken just smoking
it in sauce.

do you start with warm sauce. I would think you would want
to have it warm first.

And the directions I saw said to bring the checken to 180 deg
would it be better to bring the chicken to say 160
then sauce bath for an hour and then finish on the grill?
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Unread 04-01-2010, 01:13 PM   #5
Finney
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The sauce should NOT be heated when you put the chicken in it.

Cook chicken to 180°
Put chicken in pan of unheated sauce
Put chicken (in sauce) back in the cooker for 1hr
Remove from sauce
Finish on grill
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Unread 04-01-2010, 01:32 PM   #6
woodfolks
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Thanks Ill give it a try this weekend
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Unread 04-02-2010, 11:12 AM   #7
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Since it doesn't show up easily in a search, I thought I'd post from an original post back in 2001 from Jim.

Quote:
Posted by Jumpin' Jim on January 31, 2001 at 21:04:41:

Jim's Chicken

For contests I only cook thighs and I cook 16 of them. I marinade them in Paul Newman's Own (Olive Oil and Vinegar) 4-8 at a time in a heavy zip lock bag depending on the size of the thighs. I start them marinating at approx. 4 pm on Friday.

I have used various rubs but what I really like these days is Head Country (Ponca City, OK) tweaked for heat which I get by adding a small amount of Cayenne Pepper. The thighs come out of the marinade at 7:30 sat morning and I lightly and evenly dust them with the rub.

I put them on the smoker and cook them to 180 degrees internal temp in exactly three hours. If I am using the Ole Hickory I use pecan and if I am cooking on Traeger or a Fast Eddy Smoke box I use hickory pellets.

At the three hour mark I test each thigh with a toothpick for tenderness. I put my best 8 in one half size alum pan from Sams Club with one bottle of Head Country Original Sauce. I put the second best 8 in the other pan. I loosely tent the pans with foil and let them woller in the sauce for approx. one hour.

Half hour before turn-in I take 8-10 best thighs and put them on Weber Kettle or Cajun Grill indirect with a reasonably cool fire so I won't burn the sauce. I taste one of the worst thighs and make an assessment of how it tastes and if I think that taste can do well. If I need to make adjustments, especially with salt, I do it at this time and then set the seasoning with a light brushing of sauce.

For turn-in I pick my best six thighs and put them in the box. No special arrangement because the thighs usually take up most of the room. Just try to have a decent looking box.

This process doesn't always work but it has been very good to me.

If any of you want more specifics please email me directly. I assume most of you are very good cooks and will be able to take this brief process and make it work for you. By the way Paul Newman's is a very good marinade for other meats, especially lamb when combined with Head Country Rub and Head Country Sauce.
Thought this way we'll have it easy to find in our forum
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