Our chicken Disaster in Wildwood

Jacked UP BBQ · 07-13-2010, 08:43 PM

Well the cooker got away from us and decided it wanted to cook at around 400. It shrunk the crap out of thesemade them all out of whack in shape and blackened the rub! Our only choice was to sauce it up and see what we could come up with. Our thighs were 176 in 45 minutes but I still needed to get good skin so had to continue to cook. MISTAKE = you can make a thigh taste like leather!!! The last three cooks with my new method had the thighs at 163ish right at box time. needless to say these got hammered by the judges.

SteadySmokin · 07-13-2010, 09:04 PM

Eh, fark em. Id hit it

Sledneck · 07-13-2010, 09:06 PM

hahahahahahaha thats some funny chit there!!!!

chopshop · 07-13-2010, 10:51 PM

and he told me the top rack got a little hot. yeah right!

pigmaker23 · 07-14-2010, 07:23 AM

Stop By this weekend, for a small fee Mr Bobo has some very good tonic to help fix your chicken, its also good for cleaning your smoker, removing decals, etc.

Smokesman · 07-14-2010, 09:51 AM

I remember your chicken in Marietta which was 2nd place. On another thread your looking to trade some recipes - what happened to your chicken since Marietta? Do you remember our tripping around with chicken at Marietta but ended up doing better than expected. Good luck!

Jacked UP BBQ · 07-14-2010, 10:39 AM

Quote:

Originally Posted by Smokesman

I remember your chicken in Marietta which was 2nd place. On another thread your looking to trade some recipes - what happened to your chicken since Marietta? Do you remember our tripping around with chicken at Marietta but ended up doing better than expected. Good luck!

I still have that recipe going, but always looking to improve that crappy little meat. Thanks

ique · 07-14-2010, 12:51 PM

Quote:

Originally Posted by Smokesman

I remember your chicken in Marietta which was 2nd place. On another thread your looking to trade some recipes - what happened to your chicken since Marietta? Do you remember our tripping around with chicken at Marietta but ended up doing better than expected. Good luck!

Matt is unable to follow the same recipe week to week.

Jacked UP BBQ · 07-14-2010, 02:15 PM

I have cooking adhd. I can never cook the same thing at a comp. Every week we do everything different. I do stick to the basic pork and brisket recipe but always throw something extra in to make a small change.

pigmaker23 · 07-14-2010, 03:05 PM

For this weekend try something different, it cant be any worse

Quote:

Originally Posted by Jacked UP BBQ

I have cooking adhd. I can never cook the same thing at a comp. Every week we do everything different. I do stick to the basic pork and brisket recipe but always throw something extra in to make a small change.

Smokesman · 07-14-2010, 04:04 PM

Quote:

Originally Posted by ique

Matt is unable to follow the same recipe week to week.

Hi Chris,

Congrats on the Jack win last year and all your success in 2010!

Since we are on the subject of chicken. I enjoyed your recent blog post on chicken. Do you recall what temp you cooked at and for how long? One temp or did you kick up the heat at the end. Was the skin bite through? Sure looked great!

As a master chicken cook, any tips you care to share to those of us walking around in the dark?

Jacked UP BBQ · 07-14-2010, 08:18 PM

Quote:

Originally Posted by pigmaker23

For this weekend try something different, it cant be any worse

You are right about that. I have a great idea for chicken this week. I am going cuban bbq. Start with some mojo marinade. I am going to direct grill over charcoal and baste with sofrito. At last minute I am going to glaze the entire thing with a roated tomato garlic and cilantro butter. Probably get first place, or at least it should but it would get last!!!!

Sledneck · 07-15-2010, 08:38 AM

Quote:

Originally Posted by Jacked UP BBQ

You are right about that. I have a great idea for chicken this week. I am going cuban bbq. Start with some mojo marinade. I am going to direct grill over charcoal and baste with sofrito. At last minute I am going to glaze the entire thing with a roated tomato garlic and cilantro butter. Probably get first place, or at least it should but it would get last!!!!

You aint got the cajones to do it

B C BBQ · 07-15-2010, 05:10 PM

Get some can syrup for the finishing glaze and you might have something there...

07-13-2010, 08:43 PM	#1
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Our chicken Disaster in Wildwood Well the cooker got away from us and decided it wanted to cook at around 400. It shrunk the crap out of thesemade them all out of whack in shape and blackened the rub! Our only choice was to sauce it up and see what we could come up with. Our thighs were 176 in 45 minutes but I still needed to get good skin so had to continue to cook. MISTAKE = you can make a thigh taste like leather!!! The last three cooks with my new method had the thighs at 163ish right at box time. needless to say these got hammered by the judges. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine Last edited by Jacked UP BBQ; 02-20-2013 at 02:57 PM..

07-13-2010, 09:06 PM	#3
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	hahahahahahaha thats some funny chit there!!!! __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

07-13-2010, 10:51 PM	#4
chopshop On the road to being a farker Join Date: 09-10-06 Location: Seaside Heights NJ Downloads: 0 Uploads: 0	and he told me the top rack got a little hot. yeah right! __________________ www.chopshopbarbecue.com

07-14-2010, 07:23 AM	#5
pigmaker23 is one Smokin' Farker Join Date: 08-17-06 Location: Albany, NY Downloads: 0 Uploads: 0	Stop By this weekend, for a small fee Mr Bobo has some very good tonic to help fix your chicken, its also good for cleaning your smoker, removing decals, etc. __________________ Eric Johnson / "The Sultan of Smoke" Mr. Bobo's Traveling BBQ Allstars ! *2009 Jack Daniels World BBQ BrisketChampion* *_______________________________________* *Backwoods Fatboy (2) & a Chubby* *Jedmaster " BabyJed" Ring of Fire* *OK Joe 84" Offset* *Meadowcreek PR -72 Trailer*

07-14-2010, 09:51 AM	#6
Smokesman Full Fledged Farker Join Date: 12-20-09 Location: Cincinnati, OH Downloads: 0 Uploads: 0	I remember your chicken in Marietta which was 2nd place. On another thread your looking to trade some recipes - what happened to your chicken since Marietta? Do you remember our tripping around with chicken at Marietta but ended up doing better than expected. Good luck! __________________ 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]

07-13-2010, 09:04 PM	#2
SteadySmokin Knows what a fatty is. Join Date: 06-08-10 Location: Santa Rosa, CA Downloads: 0 Uploads: 0	Eh, fark em. Id hit it

07-14-2010, 02:15 PM	#9
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I have cooking adhd. I can never cook the same thing at a comp. Every week we do everything different. I do stick to the basic pork and brisket recipe but always throw something extra in to make a small change. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

07-15-2010, 05:10 PM	#14
B C BBQ Knows what a fatty is. Join Date: 03-01-10 Location: Essex Junction, VT Downloads: 0 Uploads: 0	Get some can syrup for the finishing glaze and you might have something there... __________________ John IQUE Meadowcreek 250 WSM 22.5

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
wildwood	dreed	Competition BBQ	24	07-06-2010 09:27 AM
Wildwood 7/11-13	Fat Angel	Competition BBQ	13	02-04-2009 11:08 PM
Wildwood, NJ - 2009	HoDeDo	Competition BBQ	18	11-10-2008 10:32 AM
Thai Chicken Pizza Disaster	Brian in Maine	Q-talk	15	06-23-2008 10:12 AM
wildwood, nj	LostNation	Competition BBQ	18	07-17-2007 09:46 AM