עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 08-29-2010, 09:56 PM   #1
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default Chicken Practice

I have begun to practice for my 1st KCBS comp coming up next month. Here are some chicken thighs that I did today as a preliminary practice run. I believe I need some sheers and also need to trim things up so they look more uniform.

The flavor was good, but can use some improvements that I will work on this week. The skin was bite through and, when my daughter in law bit into hers, a lot of juice came out of it, so that was a good thing. My wife, who is a CBJ, said that she would give the flavor and tenderness an 8. So, it looks like I have some work to do in that arena too. She said that on the appearance she would give an 8 or a 9 depending on how the box were arranged. Overall, I think I'm pretty close to some good chicken. What appearance suggestions do you guys have?

__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 08-30-2010, 07:32 AM   #2
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

That chicken looks great. Nice glaze and good color. My only advice would be to trim carefully and cook enough (we cook 24 pieces) so you can select 6 that are exactly the same size and shape and arrange them in a way that shows off their 'sameness', ie. all in the same direction in perfectly spaced and aligned rows. You should do very well in appearance.

Good luck!
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 08-30-2010, 09:02 AM   #3
Balls Casten
is one Smokin' Farker
 
Join Date: 01-04-09
Location: Johnston, Ia
Downloads: 0
Uploads: 0
Default

smart arse mod: Put 6 pieces in the box. :)

I think they look good. Go overboard with the details and take notes of what you did. Then you can figure out where you can cut corners later.
__________________
Memory impairment ... The free prize at the bottom of every whiskey bottle.
Balls Casten is offline   Reply With Quote


Unread 08-30-2010, 09:10 AM   #4
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

Chicken looks nice, but be careful about slopping sauce on your garnish!
Yeah, it's a meat competition, but if you're using a garnish, it should make the meat look better

Also, just curious, is that bib lettuce? Iceberg?
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Unread 08-30-2010, 09:12 AM   #5
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

The spots on the chicken takes away from it. Otherwise, nice color.
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is online now   Reply With Quote


Unread 08-30-2010, 10:58 AM   #6
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Good input, folks, thanks!

Stoke&Smoke, yep, that's just iceberg lettuce. Once I get the shape down a little better and make a few adjustments, I will move to a full 6 piece box with lettuce and parsley.

Scottie, I thought the same thing about the sauce last night. I made some adjustments to the sauce and applied it to a bone-in/skinless thigh a cooked for dinner. I think it looks better without the large spice/herb fragments too.

__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 08-31-2010, 08:23 AM   #7
rookiedad
is One Chatty Farker
 
Join Date: 07-21-05
Location: patchogue, n.y.
Downloads: 0
Uploads: 0
Default

for uniformity you might want to deconstruct, trim, and reconstruct.
__________________
Phil
Better Days Barbeque
Backwoods Party
3 WSMs
22" Weber Kettle
Smokey Joe
rookiedad is offline   Reply With Quote


Unread 08-31-2010, 10:26 AM   #8
SmokinOkie
is one Smokin' Farker
 
Join Date: 03-02-08
Location: OKC OK
Downloads: 2
Uploads: 2
Default

Quote:
Originally Posted by Boshizzle View Post
Good input, folks, thanks!

...I think it looks better without the large spice/herb fragments too.
See, as a CBJ, if you ask me, I don't like to see the "perfectly" clear sauce. Just looks unnatural. Now, it might only affect appearance points, hard to tell without seeing a whole box. To me, it would just draw my attention to it as I look for scoring for appeance. I'm with your wife, I'd give you an 8 on the first ones.

Hard to explain, but I like to see some "character" when I look at the chicken. I don't necessarily like to see something clean/pristine. I like to see something cooked in a smoker and they usually have char/bark/black somewhere.
SmokinOkie is offline   Reply With Quote


Unread 08-31-2010, 12:23 PM   #9
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokinOkie View Post
See, as a CBJ, if you ask me, I don't like to see the "perfectly" clear sauce. Just looks unnatural. Now, it might only affect appearance points, hard to tell without seeing a whole box. To me, it would just draw my attention to it as I look for scoring for appeance. I'm with your wife, I'd give you an 8 on the first ones.

Hard to explain, but I like to see some "character" when I look at the chicken. I don't necessarily like to see something clean/pristine. I like to see something cooked in a smoker and they usually have char/bark/black somewhere.
When I showed the clear sauced one to my wife she said she liked the look of the previous sauce better too. CBJs!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 09-01-2010, 08:05 PM   #10
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

I was able to get some more practice in tonight. Here is the result. I only cooked 9 thighs and I learned that I need to cook more to make a better looking box. But, here is the box.




And here is the box after the taste/tenderness test on each piece. I seasoned each piece differently in order to refine the flaver for which I am looking. I chose the seasoning for the comp based on the one my wife preferred.

__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

Last edited by Boshizzle; 09-01-2010 at 08:40 PM..
Boshizzle is offline   Reply With Quote


Unread 09-01-2010, 08:17 PM   #11
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

On the middle one on the right side you would be better to turn it 180* so that the skin shinkage doesn't show so much. The bottom one on the right should have that little point trimmed off before cooking. Other than that (and I'm only going by the pics) I'd give it a solid 8, but remember that boxes usually look better in person than in pics.
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Unread 09-01-2010, 08:20 PM   #12
rookiedad
is One Chatty Farker
 
Join Date: 07-21-05
Location: patchogue, n.y.
Downloads: 0
Uploads: 0
Default

looks like you got bite through skin!
__________________
Phil
Better Days Barbeque
Backwoods Party
3 WSMs
22" Weber Kettle
Smokey Joe
rookiedad is offline   Reply With Quote


Unread 09-01-2010, 08:28 PM   #13
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Looks great, Bo. Glad you and I aren't competing in the same contest at the same time
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Unread 09-01-2010, 08:47 PM   #14
SaucyWench
Full Fledged Farker
 
SaucyWench's Avatar
 
Join Date: 11-13-08
Location: Taylorsville, KY
Downloads: 0
Uploads: 0
Default

I keep waiting to get a box like that last one! How y'all going to know what us judges are getting without taking a bite out of each piece?
__________________
Master CBJ, CTC, Secretary of Domestic Tranquility
SaucyWench is offline   Reply With Quote


Unread 09-01-2010, 09:05 PM   #15
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Thanks, brethren and "sistren!"

Rookie'48, thanks for the tips!

Brauma, I've seen your chicken at Belair and heard about it. I don't think I got it at my judge's table, but what I saw as I strolled around right before turn-ins looked pretty darned good. I'm the lucky one that you won't be in Richmond that weekend.

Rookiedad, yep, bite through and stays that way after the chicken is cold. It takes a tremendous amount of work. My hats off to the cooks that do it weekend after weekend.

Saucywench, I figured that I would cook it and judge it too for the convenience of the judges.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chicken Practice... JD McGee Q-talk 25 01-16-2011 08:17 PM
Chicken Practice...again! JD McGee Competition BBQ 39 10-10-2008 10:27 AM
Chicken Practice DeanC Competition BBQ 24 06-04-2008 11:49 AM
Chicken Practice~~ Cabntmkr1 Q-talk 13 06-01-2008 08:55 AM
Practice Chicken Larry Wolfe Q-talk 9 03-30-2008 11:03 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:20 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.