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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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Old 05-03-2013, 08:01 AM   #1
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Join Date: 04-09-13
Location: Potsdam, NY
Default Chicken cooked whole or in parts

I'm interested to hear your thoughts on cooking competition chicken whether to cook the bird whole (spatchcock) or cut the bird into parts, thighs, drums, and leave the wing and breast attached? I will brine/inject/rub the bird prior to placing it on the grill then glaze last 15 -20 minutes.

Secondly, will cooking the chicken in parts significantly reduce the cooking time if cooked at 250-275 versus intact "spatchcocked"?

My reason for cutting the bird prior to cooking it is to make it less likely that the skin will tear/fall off when cutting it whole prior to setting it in a blind box. 6 piece minimum as required.

Any suggestions would be greatly appreciated.
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Old 05-03-2013, 08:42 AM   #2
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What type of contest are you referencing (KCBS? FBA? etc.)
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Old 05-03-2013, 08:43 AM   #3
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I think it depends on the sanctioning body. In IBCA we have to cook a whole, fully jointed, chicken and turn in one half of it. Thighs and lollipop legs seem to be the thing to do in KCBS and other similiar sanctions. Cooking parts of the chicken Will affect the cook time. Brining is always a plus with comp chicken. Most folks will cook their chicken at 325 to 350 to get a more crispy skin also.
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Old 05-03-2013, 02:39 PM   #4
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Hi IceKub,

The chicken/rib is Central Canada sanctioned but its an amateur competition. The rules do not indicate that the bird has too be whole when cooked. It only requires 6 pieces. Your thoughts?
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Old 05-03-2013, 04:26 PM   #5
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If only needed 6 pieces, I'd suggest cooking thighs (as stated earlier I believe).
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Old 05-03-2013, 04:35 PM   #6
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Thighs, trimmed, skin scraped in a pan with butter or parkay. That's a good starting point. Lots of little tricks you can add with experience.
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Old 05-03-2013, 05:19 PM   #7
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Would really like to see the rules and their definiton of the 6 pieces.

Lot you can do with 1/2 or whole chickens.
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Old 05-03-2013, 05:44 PM   #8
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Old 05-03-2013, 06:03 PM   #9
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How do you turn in the chicken? That may dictate what you can use based on space. If the 6 pieces are going to 6 judges, I think it's a good idea to turn in 6 of the same type of piece. If you take a whole bird and turn in a couple of legs, a couple of thighs, a breast and a wing for example, a judge who prefers thighs may get the wing and feel slighted. You never know
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Old 05-03-2013, 08:44 PM   #10
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Basically (2) whole chickens are provided and you must turn in a minimum of 6 pieces. Ron you make a valid point regarding the judges preferences however, with only a max of 4 thighs, 4 drums, chicken breast cut into chunks and then wings it may be more beneficial to turn in at least one of each piece is represented but ensure there are more thighs than the rest.

This is where I am wondering if precutting the bird into parts is more efficient rather than spatchcocking the birds and then trying to carve them into different parts. Your thoughts?
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Old 05-03-2013, 08:53 PM   #11
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I have been wondering if you where to cook a whole bird. Would It hurt you if you boxed six nice slices of moist breast. I am Planning on doing thighs but I can cook a mean bird whole.
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Old 05-03-2013, 09:48 PM   #12
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Can you go with chopped or pulled chicken as the entry and have enough for 6 portions?

Last edited by Pole D; 05-03-2013 at 10:24 PM..
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Old 05-03-2013, 10:14 PM   #13
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i'm not a comp guy but you definitely need to cook your yardbird at a temp no lower than 300. 350-375 is about right, sometimes i even go a little higher.
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Old 05-04-2013, 01:30 AM   #14
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Picture this in your BBQ instead of the Oven. Look at the moist breast when he cut's it apart to plate it.
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Old 05-04-2013, 01:42 AM   #15
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since not a sanctioned event and 2 birds are supplied to all, the judges will not be looking for symentry, how about cooking whole, cut 4 wings into 8 pieces, you also will have 4 thiegs, 4 legs, 4 breast...cut up after cooking and pick out the best parts and LOAD t he box up..min of 12 pcs..
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