ブタ
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 09-03-2010, 07:59 PM   #1
Jeff S.
Full Fledged Farker

 
Join Date: 04-20-10
Location: Coeur d alene, Idaho
Downloads: 0
Uploads: 0
Default Rate my Cutting Board?

Did some cherry Chicken today. Skin is bite thru to the point you cant tell its on there.

My own glaze, My own Rub, My God its good! Juicey, tender, and I waited 20 minutes before eating it. If my family were Judges, Im the King of the World!







Since the garnish shouldnt matter, go easy on me for not laying on the greens.

Jeff
__________________
Sweet Blue Que

Trailer'd LownSlo 48" x 20" with a Char-Broil Grill
Hinged Dome UDS, Weber Kettle lid UDS
Weber Performer
Red (Super Lightning Fast)Lithium-Ion powered ThermoPen
2 Modded ET-73's 2 stock '73's
IGrill
WSBA, PNWBA, KCBS, KCBS CBJ
It's the I behind the Eye that see's
Jeff S. is offline   Reply With Quote


Thanks from:--->
Unread 09-03-2010, 08:02 PM   #2
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Outstanding looking chicken!
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Unread 09-03-2010, 08:06 PM   #3
2Fat
is one Smokin' Farker
 
2Fat's Avatar
 
Join Date: 08-13-03
Location: Nekoosa, Wi
Downloads: 0
Uploads: 0
Default

looks great and your family is all that really matters!
__________________
Buzz(2FAT)
KCBS #9269 and #4605
Blazen Gridiron
BWS Competitor--sold
BWS Pro Jr--sold
BWS party(all SS)
BDS--on loan
BGE
2Fat is offline   Reply With Quote


Unread 09-03-2010, 08:25 PM   #4
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Beautiful chicken, nice going!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is online now   Reply With Quote


Unread 09-03-2010, 08:45 PM   #5
Smokesman
Full Fledged Farker
 
Join Date: 12-20-09
Location: Cincinnati, OH
Downloads: 0
Uploads: 0
Default

I'll tell you what I think if you share how you did it?

We can't zero in on chicken to save our lives. Just farkin around up top but do hope you will share. I would give it appearance of 8 simply because it looks a touch candy coated but still an entry I would look forward to eating. Looks great!
__________________
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]
Smokesman is offline   Reply With Quote


Unread 09-03-2010, 10:01 PM   #6
The Virginian
On the road to being a farker
 
Join Date: 11-27-07
Location: Arlington, VA
Downloads: 0
Uploads: 0
Default Ok

Nice bight through skin for sure. For looks, though, they look too ooy-gooy, icky-sticky for my taste. I would thin try thinning the sauce, and letting it set in the smoker for a while longer.

And if the chicken is really as red as it looks (photos often mess the color up, or it may just be the contrast with the blue board)), I don't find the color very appetizing.

Brett
The Virginian is offline   Reply With Quote


Unread 09-03-2010, 10:04 PM   #7
5-0 BBQ
is one Smokin' Farker

 
5-0 BBQ's Avatar
 
Join Date: 08-27-10
Location: Hampstead, MD
Downloads: 0
Uploads: 0
Default

They are shaped nicely and look sweet.
__________________
Steve Rogers
5-0 BBQ Competition Team Facebook
Owner
The BBQ Equipment Store
www.bbqequipmentstore.com
Proud 2014 Sponsor of Degüello BBQ, Christmas City BBQ, Astro Pigs and Drilling and Grilling
No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ
500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others
5-0 BBQ is offline   Reply With Quote


Unread 09-03-2010, 10:09 PM   #8
BbqJohn
On the road to being a farker
 
BbqJohn's Avatar
 
Join Date: 08-23-10
Location: Fredericksburg, VA
Downloads: 0
Uploads: 0
Default

Now I have to have chicken this weekend with the ribs and q....nicely done!!
BbqJohn is offline   Reply With Quote


Unread 09-03-2010, 10:22 PM   #9
Jeff S.
Full Fledged Farker

 
Join Date: 04-20-10
Location: Coeur d alene, Idaho
Downloads: 0
Uploads: 0
Default

Actually photos came out very red, color was more dark. Tried for a bit of shine with the sauce and I think maybe a bit to much made it through.
__________________
Sweet Blue Que

Trailer'd LownSlo 48" x 20" with a Char-Broil Grill
Hinged Dome UDS, Weber Kettle lid UDS
Weber Performer
Red (Super Lightning Fast)Lithium-Ion powered ThermoPen
2 Modded ET-73's 2 stock '73's
IGrill
WSBA, PNWBA, KCBS, KCBS CBJ
It's the I behind the Eye that see's
Jeff S. is offline   Reply With Quote


Unread 09-03-2010, 11:00 PM   #10
FamilyManBBQ
is One Chatty Farker

 
FamilyManBBQ's Avatar
 
Join Date: 06-30-09
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

Looks good bro!! Had some cherry smoked drums for dinner tonight...wouldn't even try to compare them to these thighs!! Sweet lookin' chix!!
__________________
Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM), UDS (Weber lid), Rib-O-Lator. BLACK thermapen...and a YELLOW one too!!

Everything I cook is judged by SIX!!

Daddy and Me BBQ Competition Cooking Team
FamilyManBBQ is offline   Reply With Quote


Unread 09-03-2010, 11:04 PM   #11
Mister Bob
Babbling Farker

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

Good shape, color and glaze. Nice Job!
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

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


Unread 09-04-2010, 12:06 AM   #12
Jeff Selle
Full Fledged Farker
 
Join Date: 03-02-10
Location: Post Falls, Idaho
Downloads: 0
Uploads: 0
Default

Looks good man...
__________________
*2 Weber Smokey Mountain 18.5 & 22.5 w/Stoker
*Pre-1979 22.5-inch Red Weber Kettle
*Pre-1979 18.5-inch Red Weber Kettle
*1993 & 1998 Weber Performers
*Grill Dome Kamado smoker 18-inch
*El Cheapo offset smoker (CharBroil)
*4X8-foot trailered Santa Maria Grill
*Coveting a Weber Ranch Kettle
*Yellow splash-proof Thermapen
*Member of PNWBA/KCBS/West Slope BBQ Association
Jeff Selle is offline   Reply With Quote


Unread 09-04-2010, 01:05 AM   #13
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

I have no idea how they taste or how tender they are but I would give you a 9 because they look absolutely delicious and would really want to have a bite. Unfortunately appearance is such a small part of your overall marks. We have had turns-ins gets all 8's and 9's only to get murdered on taste and tenderness because it was dry.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Unread 09-04-2010, 08:24 AM   #14
Jeff S.
Full Fledged Farker

 
Join Date: 04-20-10
Location: Coeur d alene, Idaho
Downloads: 0
Uploads: 0
Default

Awesome input guys! All I can say is the thighs where tender, almost too juicy, and I and the wife felt they had a good blend of flavor. You tasted the chicken as well as the rub, the smoke and the sauce.

Only had just a small amount of heat though. That seems to be, for me at least the hardest peice of the puzzle.

Thanks!

Jeff
__________________
Sweet Blue Que

Trailer'd LownSlo 48" x 20" with a Char-Broil Grill
Hinged Dome UDS, Weber Kettle lid UDS
Weber Performer
Red (Super Lightning Fast)Lithium-Ion powered ThermoPen
2 Modded ET-73's 2 stock '73's
IGrill
WSBA, PNWBA, KCBS, KCBS CBJ
It's the I behind the Eye that see's
Jeff S. is offline   Reply With Quote


Unread 09-04-2010, 08:41 AM   #15
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

AS this is a competition post - the glaze should be set not so wet and dripping. Needs to be in the cooker with the glaze on for at least 20 minutes.

But it is good looking chicken and if put in a nice parsley box it would score well.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Glass Cutting Board Gerrit_Boys Q-talk 15 01-23-2012 10:29 AM
What do you want in a cutting board martyleach Competition BBQ 35 04-27-2011 03:12 PM
cutting board ? Brian in So Cal Q-talk 21 10-05-2008 06:56 PM

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 11:24 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.
no new posts