whats the deal with chicken?

BBQ John · 01-07-2011, 09:07 PM

does everybody do the old muffin pan chicken trick or do these judges actually want to taste something different? shouldn't originality be scored well? i'm not a judge and have no clue how there trained, just looking for some insight here.

watertowerbbq · 01-07-2011, 09:38 PM

no muffin pan chicken here. i've turned in both legs and thighs, never breast or wings.

Balls Casten · 01-07-2011, 10:24 PM

sweet savory jucy parts. How can you best turm that in?

I "can" cook great chicken on the grill. But if I want to repoduce consistant chicken ... I use pans and butter.

BBQ John · 01-07-2011, 10:53 PM

thats my point though, shouldn't BBQing be judged on BBqing? not mass produced butter and pan style cooking methods?

BBQ Grail · 01-07-2011, 11:03 PM

Quote:

Originally Posted by BBQ John

thats my point though, shouldn't BBQing be judged on BBqing? not mass produced butter and pan style cooking methods?

Wait just one minute...

Putting 10 to 12 pieces of chicken on a smoker grate or a grill is just as "mass produced" as chicken placed in a muffin tin and then put in a smoker.

It's called a technique and just because it's in a muffin tin doesn't mean it's not BBQ. I don't cook chicken in a muffin tin nor do I compete on a regular basis, but I know lots and lots of people who do and they are talented individuals (and teams) and calling their entries mass produced, no matter how they cook it, is disrespectful.

If it's cooked according to the rules, it's good enough for the sanctioning body. Then it's good enough...

BBQ John · 01-08-2011, 12:30 AM

whoa man, i never tried to come off as disrespectful. all i'm saying is if theres 40 teams, and 40 teams are doing the same style of chicken, theres something wrong with that. just seems to me that there should be more of a variety because it seems this is the one category there is none of that in.
in no way was i disrespecting or trying to disrespect anyone. i think you took it the wrong way my friend.

altomari8868 · 01-08-2011, 01:59 AM

No tins here but thought of trying it for fun... I agree, it is more about the taste of the chicken... You get 1 maybe 2 bites to wow them...

Dale P · 01-08-2011, 05:02 AM

I use a bundt cake pan because I think they are cool.

ssbbqguy · 01-08-2011, 05:31 AM

Believe me 40 teams are not doing chicken the same way. You might want to practice some ideas or methods that work for you. Go to a judge class or help with some contests. You'll have a better idea of what's being turned in. Steve.

Hub · 01-08-2011, 06:56 AM

There are no judging instructions concerning chicken appearance other than the infamous "red next to the bone use a napkin to see if its blood" thing. Muffin tins and some trimming methods (e.g. lollipop style) can create a more uniform appearance (every piece in the box looks the same). During appearance judging, uniformity can be important (no judge wants a bad looking piece) but so is appetizing coloration, artistic arrangement, appetizing looking greenage, etc.

If you look at the score weighting you'll see most of the score is attributable to flavor, though, not picture-perfection.

As a judge I look at the chicken and think: "Does this look like something I'd really like to dive into?" The appearance is an attraction, not the whole game

Buster Dog BBQ · 01-08-2011, 08:25 AM

Even if a majority of teams do something similar it all comes down to the detils and that is what gets a call....attention to detail. I'll spemd an extra 30 min on chicken to get looking perfect vs just saying it looks good enough.

Bunny · 01-08-2011, 09:40 AM

Quote:

Originally Posted by BBQ John

does everybody do the old muffin pan chicken trick or do these judges actually want to taste something different? shouldn't originality be scored well? i'm not a judge and have no clue how there trained, just looking for some insight here.

Doesn't matter if it's muffin pans, lollipops or just plain drumsticks. If you're good at chicken, you're good at it. I do believe you right when it comes to originality and creativity. But most of those who walk do something great with the flavor. Don't worry, someone will come up with something everyone else will try to copy...like chicken smoked inside Jack Daniel whiskey barrels. LOL

quarters69 · 01-08-2011, 10:09 AM

We grill our chicken like the normal folk does at home on a weber and have done very well in our chicken turn in. Do whatever works for yourself.

Lake Dogs · 01-08-2011, 11:18 AM

The chicken should be hot, moist, and tender, and not chewy or rubbery. That's
pretty much it for chicken as far as training. Unique flavor I'm sure will be appreciated,
but if it's dry, say g'nite gracy, regardless of how it's cooked, pan or not. Uniqueness
is great, but unique skunky is still skunky...

sitnfat · 01-08-2011, 11:58 AM

^^^^^^what he said and bite through skin

01-07-2011, 09:07 PM	#1
BBQ John Is lookin for wood to cook with. Join Date: 12-20-10 Location: Milwaukee,WI Downloads: 0 Uploads: 0	whats the deal with chicken? does everybody do the old muffin pan chicken trick or do these judges actually want to taste something different? shouldn't originality be scored well? i'm not a judge and have no clue how there trained, just looking for some insight here.

01-07-2011, 09:38 PM	#2
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	no muffin pan chicken here. i've turned in both legs and thighs, never breast or wings. __________________ Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective

01-07-2011, 10:24 PM	#3
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	sweet savory jucy parts. How can you best turm that in? I "can" cook great chicken on the grill. But if I want to repoduce consistant chicken ... I use pans and butter. __________________ Doug Backwoods G2 Party Yoder YS480 "I thought you just ate?" "I did but that was what I like to call first lunch."

01-08-2011, 05:02 AM	#8
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	I use a bundt cake pan because I think they are cool. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

01-08-2011, 06:56 AM	#10
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	There are no judging instructions concerning chicken appearance other than the infamous "red next to the bone use a napkin to see if its blood" thing. Muffin tins and some trimming methods (e.g. lollipop style) can create a more uniform appearance (every piece in the box looks the same). During appearance judging, uniformity can be important (no judge wants a bad looking piece) but so is appetizing coloration, artistic arrangement, appetizing looking greenage, etc. If you look at the score weighting you'll see most of the score is attributable to flavor, though, not picture-perfection. As a judge I look at the chicken and think: "Does this look like something I'd really like to dive into?" The appearance is an attraction, not the whole game __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

01-07-2011, 10:53 PM	#4
BBQ John Is lookin for wood to cook with. Join Date: 12-20-10 Location: Milwaukee,WI Downloads: 0 Uploads: 0	thats my point though, shouldn't BBQing be judged on BBqing? not mass produced butter and pan style cooking methods?

01-08-2011, 12:30 AM	#6
BBQ John Is lookin for wood to cook with. Join Date: 12-20-10 Location: Milwaukee,WI Downloads: 0 Uploads: 0	whoa man, i never tried to come off as disrespectful. all i'm saying is if theres 40 teams, and 40 teams are doing the same style of chicken, theres something wrong with that. just seems to me that there should be more of a variety because it seems this is the one category there is none of that in. in no way was i disrespecting or trying to disrespect anyone. i think you took it the wrong way my friend.

01-08-2011, 01:59 AM	#7
altomari8868 On the road to being a farker Join Date: 09-12-10 Location: ST George, Ga Downloads: 0 Uploads: 0	No tins here but thought of trying it for fun... I agree, it is more about the taste of the chicken... You get 1 maybe 2 bites to wow them...

01-08-2011, 05:31 AM	#9
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo. Downloads: 0 Uploads: 0	Believe me 40 teams are not doing chicken the same way. You might want to practice some ideas or methods that work for you. Go to a judge class or help with some contests. You'll have a better idea of what's being turned in. Steve.

01-08-2011, 08:25 AM	#11
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	Even if a majority of teams do something similar it all comes down to the detils and that is what gets a call....attention to detail. I'll spemd an extra 30 min on chicken to get looking perfect vs just saying it looks good enough. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

01-08-2011, 10:09 AM	#13
quarters69 Full Fledged Farker Join Date: 09-01-10 Location: Ferdinand, IN Downloads: 0 Uploads: 0	We grill our chicken like the normal folk does at home on a weber and have done very well in our chicken turn in. Do whatever works for yourself. __________________ Medium BGE,18" Weber Kettle,Smokey Joe Weber,22.5 " Weber Kettle,Custom Offset Smoker

01-08-2011, 11:18 AM	#14
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	The chicken should be hot, moist, and tender, and not chewy or rubbery. That's pretty much it for chicken as far as training. Unique flavor I'm sure will be appreciated, but if it's dry, say g'nite gracy, regardless of how it's cooked, pan or not. Uniqueness is great, but unique skunky is still skunky... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

01-08-2011, 11:58 AM	#15
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN Downloads: 0 Uploads: 0	^^^^^^what he said and bite through skin __________________ Rub Won Out BBQ Team,Brisket 180 club

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