Not trying to start an argument!!!!

Jacked UP BBQ · 07-16-2010, 12:36 PM

But why do they allow lollipop chicken? IMO that is marking or sculpting just as much as a brisket slice rosette? Anyone else think along these lines?

SmokeInDaEye · 07-16-2010, 12:37 PM

I didn't know that they did and I agree with you now that I do.

RubMeTender · 07-16-2010, 01:13 PM

Isn't the chicken lollipopped before it goes on the heat? The brisket is sculptured after right?

Jacked UP BBQ · 07-16-2010, 01:28 PM

Yes, but I am not sure what the difference would be. It is still sculpted meat.

Jorge · 07-16-2010, 01:30 PM

Quote:

Originally Posted by Jacked UP BBQ

Yes, but I am not sure what the difference would be. It is still sculpted meat.

could you post something like this on a Tuesday next time?

ique · 07-16-2010, 01:42 PM

Are you bored Matt? Why dont you get outside and cook some barbecue?

Jacked UP BBQ · 07-16-2010, 01:53 PM

As I was sitting here trimming my lollipop chicken I thought to myself????? This is SCULPTING!

Jacked UP BBQ · 07-16-2010, 01:55 PM

Quote:

Originally Posted by ique

Are you bored Matt? Why dont you get outside and cook some barbecue?

I am bored actually. I am waiting for my crew to come get me so I can get to troy and cook some stuff up!

Jacked UP BBQ · 07-16-2010, 01:56 PM

Quote:

Originally Posted by Jorge

could you post something like this on a Tuesday next time?

Whats your opinion on this?

Jorge · 07-16-2010, 02:03 PM

Quote:

Originally Posted by Jacked UP BBQ

Whats your opinion on this?

I think you've got an argument, but I think the rules committee has already looked at this.

huminie · 07-16-2010, 02:12 PM

I dunno...it doesn't seem much different than trimming thighs all the way down to little "pillows"...especially if they are de-boned as well. And what about trimming ribs down to St. Louis cuts? As long as it is all done before the cook I don't see a big problem with it. But then again, I am not convinced that lollipops are the best way to go for chicken. Maybe for an appetizer or open category though.

BigButzBBQ · 07-16-2010, 02:16 PM

I say to heck with it all and just start requiring whole chickens be cooked.

Smokin' Gnome BBQ · 07-16-2010, 02:18 PM

wow, I didnt know that you could actually turn those in. I dont think it would be marking as it was done pre-cook. I have turned in legs for the last 2 years and have never gotten above 13th. I think wings may be the way to go.

smknwhlswife · 07-16-2010, 04:31 PM

Quote:

Originally Posted by Smokin' Gnome BBQ

wow, I didnt know that you could actually turn those in.

They allow it. I've judged them, gave them 9 on appearance but they were dry and tough.

lunchlady · 07-16-2010, 08:37 PM

Quote:

Originally Posted by Jorge

I think you've got an argument, but I think the rules committee has already looked at this.

I was at a rules meeting where that was discussed, and it was determined that it wasnt marking, regardless of when it was turned into lollipops. It is more of a technique.
When only one team was turning them in, I guess it could have been seen as somewhat 'identifiable', but judges nowadays can never be sure (and shouldnt be thinking about) who turns in what, especially with so many BBQ classes.

07-16-2010, 12:36 PM	#1
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Not trying to start an argument!!!! But why do they allow lollipop chicken? IMO that is marking or sculpting just as much as a brisket slice rosette? Anyone else think along these lines? __________________ 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

07-16-2010, 12:37 PM	#2
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN Downloads: 0 Uploads: 0	I didn't know that they did and I agree with you now that I do. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 07-16-2010 at 01:26 PM..

07-16-2010, 01:13 PM	#3
RubMeTender Full Fledged Farker Join Date: 02-16-09 Location: Seminole, FL Downloads: 0 Uploads: 0	Isn't the chicken lollipopped before it goes on the heat? The brisket is sculptured after right? __________________ Dan-Rub Me Tender Memphis BBQ Team Lang 84 Deluxe Warmer Lang 84 Deluxe Warmer with Chargrill Great Outdoors Smokey Mountain

07-16-2010, 01:28 PM	#4
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Yes, but I am not sure what the difference would be. It is still sculpted meat. __________________ 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

07-16-2010, 01:53 PM	#7
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	As I was sitting here trimming my lollipop chicken I thought to myself????? This is SCULPTING! __________________ 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

07-16-2010, 01:42 PM	#6
ique is One Chatty Farker Join Date: 12-14-05 Location: New England Downloads: 0 Uploads: 0	Are you bored Matt? Why dont you get outside and cook some barbecue?

07-16-2010, 02:12 PM	#11
huminie is one Smokin' Farker Join Date: 07-11-10 Location: Gilroy, CA Downloads: 0 Uploads: 0	I dunno...it doesn't seem much different than trimming thighs all the way down to little "pillows"...especially if they are de-boned as well. And what about trimming ribs down to St. Louis cuts? As long as it is all done before the cook I don't see a big problem with it. But then again, I am not convinced that lollipops are the best way to go for chicken. Maybe for an appetizer or open category though. __________________ 2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ

07-16-2010, 02:16 PM	#12
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin Downloads: 0 Uploads: 0	I say to heck with it all and just start requiring whole chickens be cooked. __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank. Owner of 2 Red Hamilton Beach Instant Read Digital Thermometers! Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae! Avatar by Zydecopaws Big Butz BBQ Products

07-16-2010, 02:18 PM	#13
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	wow, I didnt know that you could actually turn those in. I dont think it would be marking as it was done pre-cook. I have turned in legs for the last 2 years and have never gotten above 13th. I think wings may be the way to go. __________________ I need a 2009 kcbs member pin, help a brother out!