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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 04-04-2010, 12:43 PM   #31
big brother smoke
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Quote:
Originally Posted by BBQchef33 View Post
I just spent what probably totaled 8 hours over 2 days working on chicken for plesent hill only to be rewarded with a pair of 6 in appearance. I think we should just swith to chicken fingers.
Ouch, Phil that stings!
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Unread 04-04-2010, 01:23 PM   #32
JD McGee
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Think drumsticks...looks like chicken...tastes like chicken...and has a handle that judges love!
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Unread 04-04-2010, 02:16 PM   #33
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There is nothing I dislike more than trimming chicken for a competition but ya gotta do what ya gotta do.
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Unread 04-04-2010, 09:05 PM   #34
Willie's BBQ
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[QUOTE=BBQchef33;1239172 I think we should just swith to chicken fingers.[/QUOTE]

the car or dolphin shaped?????
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Unread 04-05-2010, 02:36 PM   #35
ique
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I just wrote something up on my blog on this topic:

http://ique2.blogspot.com/2010/04/co...n-chicken.html
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Unread 04-05-2010, 02:41 PM   #36
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I like the idea of drumsticks and wings. We're gonna give that a go this year and just see what happens. I agree with the comment that most of the judging class seems to be about visuals, which is a bit weird. The more judges that aren't cooks seem to be watching tv and looking at stuff they seem to think more and more that they should be eating mini chicken meat loafs (wait...there's an idea!). You start to wonder if they could even identify a thigh in a grocery store.
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Unread 04-06-2010, 12:37 PM   #37
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It doesn't make sense to me that what gets turned in looks nothing like a chicken thigh. If it looks good, it looks good even if they aren't all symmetrical. With that said, if the judges expect a box of squares, I guess that's what you have to give 'em.
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Unread 04-06-2010, 01:12 PM   #38
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I spent 1 hour boning thighs and trimming yesterday for a practice cook. Then spent 2 hours prepping and cooking, all to be met with "I sure liked the ones with the bones better" from my wife. That coupled coupled with all of my chicken calls coming with nicely trimmed (not perfect, but uniform), bone-in thighs has answered this question for me.
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Unread 04-06-2010, 03:40 PM   #39
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[QUOTE=Willie's BBQ;1236115]Am I the only one who thinks that it is odd that we cut,trim,manipulate chicken to look like a square piece of meat?? Why don't we turn in chicken that actually looks like chicken?? ........Just askin..[/QUOTE

Because this is how Myron does it!
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Unread 04-06-2010, 06:05 PM   #40
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Quote:
Originally Posted by ique View Post
I just wrote something up on my blog on this topic:

http://ique2.blogspot.com/2010/04/co...n-chicken.html
Great looking chicken and nice work on the blog post (thanks for the plug )
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Unread 04-07-2010, 09:06 AM   #41
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Quote:
Originally Posted by SirPorkaLot View Post
I for one refuse to:
  • De-bone thighs - takes away from the flavor believe it or not
  • Use a muffin pan - Myron has to be having the biggest laugh on that one
  • use parkay on my chicken or ribs (or anything for that matter)
  • Sell out - I cook for my pleasure. If it happens to please the judges - great!, if not - I enjoyed myself.
What I will do (do do?):
  • Trim thighs to get them as presentable (and similar size) as possible
  • Use my own process for bite through skin
  • Laugh by butt off watching other teams spend hours prepping chicken into balls, parkay baths & muffin tins - all while I relax with a cold beer
  • Only compete as time & money allows. Fortunately for me, it is a hobby. I am not trying to advertise my restaurant or catering biz, don't need a table full of trophies, and don't expect to walk away with any cash at the end of the comp. Just have a great time with great people.
BRAVO!! Seems like "appearance" has to mean "all the same shape and size" in many judges' eyes!
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