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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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Old 05-29-2010, 10:56 PM   #1
Just Pulin' Pork
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Default 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!

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Old 05-29-2010, 11:40 PM   #2
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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. ;>)
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Old 05-30-2010, 07:00 AM   #3
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we once turned in skinless and got a 2nd place call out of 78 teams, needless to say i was shocked
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Old 05-30-2010, 07:15 AM   #4
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I should have turned in skinless yesterday. My skin was very bad.
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Old 05-30-2010, 07:59 AM   #5
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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!
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Old 05-30-2010, 09:31 AM   #6
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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.
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Old 05-30-2010, 10:20 AM   #7
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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.
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Old 05-30-2010, 08:52 PM   #8
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I have turned in skinless chicken, and will continue to until the judges scores make me think otherwise.
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Old 05-30-2010, 11:23 PM   #9
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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.
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Old 05-31-2010, 08:29 AM   #10
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Quote:
Originally Posted by Rookie'48 View Post
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.
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Old 05-31-2010, 09:07 AM   #11
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Quote:
Originally Posted by LindaM View Post
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.
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Old 05-31-2010, 08:47 PM   #12
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Here are the scores 877 768 888 989 777 887
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Old 06-01-2010, 06:20 AM   #13
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for my very first comp, i turned in skinless chicken thighs and took 19th out of 58 teams. very pleased with those results
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Old 06-01-2010, 06:59 AM   #14
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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.
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Old 06-01-2010, 06:24 PM   #15
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Quote:
Originally Posted by Just Pulin' Pork View Post
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.
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