Would you turn in skinless?

Just Pulin' Pork · 05-29-2010, 10:56 PM

Cooked at the Topeka Kansas contest today and we ran into an issue with chicken. Long story short we turned in skinless chicken, was shocked it was not DAL!

Rookie'48 · 05-29-2010, 11:40 PM

John, that looks pretty good from here. The pieces are a tad uneven in shape and maybe you could raise the meat up in the box some, but other than that what's not to like? It's got too much sauce for me, but that's a personal thing so I try not to let that influence me. What did you score on it? I'd probably give you an 8, going by what I see in the pic. ;>)

Willie's BBQ · 05-30-2010, 07:00 AM

we once turned in skinless and got a 2nd place call out of 78 teams, needless to say i was shocked

tennispro · 05-30-2010, 07:15 AM

I should have turned in skinless yesterday. My skin was very bad.

Smokesman · 05-30-2010, 07:59 AM

So how did it place? How many teams? Scores?

Torn a little bit on this one and I have had more time to look at it than you would at a judges table - perhaps that's why? I'm also torn on the whole skin on/off debate and likewise how to judge it. As shown in the pic I would probably go with a 7 as it looks like the skins were removed leaving the meat w/o the nice deep color that the sides have. Sauce amount doesn't bother me and in fact probably helps but seeing so much white of the box seems to wash out the color you do have. A thicker garnish bed would raise up and frame the product to make it pop more. Minor trimming at best for consistency. These done together would probably garner a 9 no skin and all.

My question back about skin on/off debate? Judged on its own merit, a judge marking down T & T simply because there is no skin I don't think is appropriate however skin done properly does add additional flavor and texture which is nice and hard to duplicate with skinless. I suppose if a skinless entry had the appropriate wow factor for a 9 in taste but what about tenderness?

Thoughts? Thanks!

daedalus · 05-30-2010, 09:31 AM

I judged that comp...The chicken that I had was really not very good at all. I wish yours had come across my table...It looks like it would have been a blessing.

slowerlowerbbq · 05-30-2010, 10:20 AM

I've been seriously considering skinless, especially after our comp last weekend. The skin was tough as all get out and probably killed us on tenderness scores, but the taste was awsome after the skin came off. We got 17th out of 42 teams which surprised me. The catch 22, IMO, is the chicken needs sauce and the sauce is what toughens the skin.

Your chicken box looks pretty good though and it looks like you recovered well from your near disaster. FWIW, I would suggest pumping up the garnish from the bottom a bit to make your chicken pop out of the box a bit more. We always put a layer of green leaf lettuce below the parsley and think the meat lays in a letter better that way. Just my $0.02.

indianagriller · 05-30-2010, 08:52 PM

I have turned in skinless chicken, and will continue to until the judges scores make me think otherwise.

Just Pulin' Pork · 05-30-2010, 11:23 PM

Thanks for the replies! I don't have the scores with me but I will post them when I get them from Will, he has the score sheet.

LindaM · 05-31-2010, 08:29 AM

Quote:

Originally Posted by Rookie'48

John, that looks pretty good from here. The pieces are a tad uneven in shape and maybe you could raise the meat up in the box some, but other than that what's not to like? It's got too much sauce for me, but that's a personal thing so I try not to let that influence me. What did you score on it? I'd probably give you an 8, going by what I see in the pic. ;>)

Because of burnt skin, long story short we turned in skinless a couple of years ago in New Holland and scored higher than we do in most competitions. 5th place. If we knew earlier and pulled the skin sooner we would have done better because it was a tad dry.

Just Pulin' Pork · 05-31-2010, 09:07 AM

Quote:

Originally Posted by LindaM

Because of burnt skin, long story short we turned in skinless a couple of years ago in New Holland and scored higher than we do in most competitions. 5th place. If we knew earlier and pulled the skin sooner we would have done better because it was a tad dry.

Ours was very salty that is why we pulled it off.

Just Pulin' Pork · 05-31-2010, 08:47 PM

Here are the scores 877 768 888 989 777 887

bbq ron · 06-01-2010, 06:20 AM

for my very first comp, i turned in skinless chicken thighs and took 19th out of 58 teams. very pleased with those results

trueque · 06-01-2010, 06:59 AM

I have practiced skin on and skinless. I prefer the look of the skinless better and the bonus of not having to screw around with preping that skin is a blessing.

Rookie'48 · 06-01-2010, 06:24 PM

Quote:

Originally Posted by Just Pulin' Pork

Here are the scores 877 768 888 989 777 887

That's what I love - consistancy

. One 9, three 8's, two 7's - that's not really too bad.

05-29-2010, 10:56 PM	#1
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	Would you turn in skinless? Cooked at the Topeka Kansas contest today and we ran into an issue with chicken. Long story short we turned in skinless chicken, was shocked it was not DAL!

05-29-2010, 11:40 PM	#2
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	John, that looks pretty good from here. The pieces are a tad uneven in shape and maybe you could raise the meat up in the box some, but other than that what's not to like? It's got too much sauce for me, but that's a personal thing so I try not to let that influence me. What did you score on it? I'd probably give you an 8, going by what I see in the pic. ;>) __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

05-30-2010, 07:15 AM	#4
tennispro Got Wood. Join Date: 05-15-10 Location: Sterling, Illinois Downloads: 0 Uploads: 0	I should have turned in skinless yesterday. My skin was very bad. __________________ Not Quite Yet BBQ. Cooking on a pit by B & S Custom Smokers

05-30-2010, 07:59 AM	#5
Smokesman Full Fledged Farker Join Date: 12-20-09 Location: Cincinnati, OH Downloads: 0 Uploads: 0	So how did it place? How many teams? Scores? Torn a little bit on this one and I have had more time to look at it than you would at a judges table - perhaps that's why? I'm also torn on the whole skin on/off debate and likewise how to judge it. As shown in the pic I would probably go with a 7 as it looks like the skins were removed leaving the meat w/o the nice deep color that the sides have. Sauce amount doesn't bother me and in fact probably helps but seeing so much white of the box seems to wash out the color you do have. A thicker garnish bed would raise up and frame the product to make it pop more. Minor trimming at best for consistency. These done together would probably garner a 9 no skin and all. My question back about skin on/off debate? Judged on its own merit, a judge marking down T & T simply because there is no skin I don't think is appropriate however skin done properly does add additional flavor and texture which is nice and hard to duplicate with skinless. I suppose if a skinless entry had the appropriate wow factor for a 9 in taste but what about tenderness? Thoughts? Thanks! __________________ Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]

05-30-2010, 09:31 AM	#6
daedalus Full Fledged Farker Join Date: 08-31-08 Location: Kansas City, MO Downloads: 0 Uploads: 0	I judged that comp...The chicken that I had was really not very good at all. I wish yours had come across my table...It looks like it would have been a blessing. __________________ "Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver

05-30-2010, 07:00 AM	#3
Willie's BBQ Banned Join Date: 03-16-10 Location: tampa,fl Downloads: 0 Uploads: 0	we once turned in skinless and got a 2nd place call out of 78 teams, needless to say i was shocked

05-30-2010, 10:20 AM	#7
slowerlowerbbq Full Fledged Farker Join Date: 12-28-09 Location: Wilmington, Delawhere Downloads: 0 Uploads: 0	I've been seriously considering skinless, especially after our comp last weekend. The skin was tough as all get out and probably killed us on tenderness scores, but the taste was awsome after the skin came off. We got 17th out of 42 teams which surprised me. The catch 22, IMO, is the chicken needs sauce and the sauce is what toughens the skin. Your chicken box looks pretty good though and it looks like you recovered well from your near disaster. FWIW, I would suggest pumping up the garnish from the bottom a bit to make your chicken pop out of the box a bit more. We always put a layer of green leaf lettuce below the parsley and think the meat lays in a letter better that way. Just my $0.02. __________________ Mark aka Earl Slower Lower BBQ (2) 22.5" WSM, (1) 18.5" WSM, (3) 22.5" Weber Kettles, Super Fast Red Thermapen, Stoker, Airline Cart! KCBS MABA

05-30-2010, 08:52 PM	#8
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	I have turned in skinless chicken, and will continue to until the judges scores make me think otherwise. __________________ www.bigjtssmokin.com JAMBO pit

05-30-2010, 11:23 PM	#9
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	Thanks for the replies! I don't have the scores with me but I will post them when I get them from Will, he has the score sheet.

05-31-2010, 08:47 PM	#12
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	Here are the scores 877 768 888 989 777 887

06-01-2010, 06:20 AM	#13
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo Downloads: 0 Uploads: 0	for my very first comp, i turned in skinless chicken thighs and took 19th out of 58 teams. very pleased with those results __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

06-01-2010, 06:59 AM	#14
trueque Full Fledged Farker Join Date: 05-17-10 Location: Chesterfield, MO Downloads: 0 Uploads: 0	I have practiced skin on and skinless. I prefer the look of the skinless better and the bonus of not having to screw around with preping that skin is a blessing. __________________ Michael [URL="http://www.truequebbq.com"]TrueQue Competition BBQ Team[/URL] Backwoods Competitor Stoked Backwoods Party Weber Smokey Joe

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Skinless Chicken at comp?	jrbBBQ	Competition BBQ	17	04-07-2011 03:30 PM
Skinless Chicken	Q-Dat	Competition BBQ	11	03-10-2011 03:35 PM
My Turn, My Turn, My Turn! Stuffed De-Boned Chicken!	D.F. Expat	Q-talk	18	03-08-2011 01:29 PM
Skinless thighs	ipls3355	Competition BBQ	17	08-02-2008 06:35 AM
skinless thighs for turn in	rookiedad	Competition BBQ	9	02-04-2006 08:46 PM