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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.


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Unread 01-07-2011, 09:07 PM   #1
BBQ John
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Default 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.
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Unread 01-07-2011, 09:38 PM   #2
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no muffin pan chicken here. i've turned in both legs and thighs, never breast or wings.
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Unread 01-07-2011, 10:24 PM   #3
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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.
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Unread 01-07-2011, 10:53 PM   #4
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thats my point though, shouldn't BBQing be judged on BBqing? not mass produced butter and pan style cooking methods?
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Unread 01-07-2011, 11:03 PM   #5
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Quote:
Originally Posted by BBQ John View Post
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...
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Unread 01-08-2011, 12:30 AM   #6
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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.
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Unread 01-08-2011, 01:59 AM   #7
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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...
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Unread 01-08-2011, 05:02 AM   #8
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I use a bundt cake pan because I think they are cool.
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Unread 01-08-2011, 05:31 AM   #9
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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.
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Unread 01-08-2011, 06:56 AM   #10
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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
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Unread 01-08-2011, 08:25 AM   #11
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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.
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Unread 01-08-2011, 09:40 AM   #12
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Quote:
Originally Posted by BBQ John View Post
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
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Unread 01-08-2011, 10:09 AM   #13
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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.
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Unread 01-08-2011, 11:18 AM   #14
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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...
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Unread 01-08-2011, 11:58 AM   #15
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^^^^^^what he said and bite through skin
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