Chicken trimming/forming help requested

rdstoll · Jul 28, 2020

I did my first and only comp in 2015 but am wanting to do 1-2 per year. Was hoping to get back into the action in 2020 but, you know.

I'm okay with brisket. Same with pork. And ribs I know I can fine-tune with practice. But chicken has always escaped me. I have a good flavor profile but appearance is always terrible. Can anyone point me towards good videos or someone who demonstrates good tips? Looking to hunker down and practice.

Ron_L · Jul 29, 2020

Here are a couple of very good videos...

https://girlscangrill.com/recipe/competition-chicken-thighs/

https://youtu.be/_OoGp9zj_NU

djqualls · Jul 29, 2020

Some questions first;

Thighs, or legs?

What do you cook your chicken on?

What brand of chicken do you plan to use?

rdstoll · Jul 29, 2020

djqualls said:
Some questions first;

Thighs, or legs?

What do you cook your chicken on?

What brand of chicken do you plan to use?

Thighs almost certainly.

I cook on a Shirley reverse flow.

I use smart chicken air-chilled.

djqualls · Jul 30, 2020

With those thighs you really don’t need to scrape the skin unless there is some pocket of yellowish fat and the get it off.
I Jacquard the skin really good on both sides and always have bite thru skin. I believe that the fat renders out that way and keeps flavor on the meat.

Start out uncovered in a good hot part of the pit for 30 mins to set it up then cover to braise it tender.

My preference is Cooking it on a drum
Hope that helps.

Chicken trimming/forming help requested

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