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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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05-01-2007, 04:52 AM | #1 |
On the road to being a farker
Join Date: 05-21-06
Location: Columbia, PA
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Help in Breast area...
If anyone is bbq'in chicken breasts for competitions?
What is the preferred? Bone-in or boneless breasts? I hear people about talk about doing breasts but no specifications on which one they do that come out dry... What it the temp you want to reach before the point of it turning into sawdust?Thanks in advance for they help and have a great week Capt
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Capt Ron "Smokin' ain't no habit...It's an art!" http://www.freewebs.com/susquehannabluesmoke |
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05-01-2007, 07:26 AM | #2 |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
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Try brining them and cook to 165.
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[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
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05-01-2007, 01:10 PM | #3 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Capt. Ron,
I know it is legal to turn-in chicken breast, but are they not too large to put 6 of them in a turn-in box?
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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05-01-2007, 01:12 PM | #4 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Cook them on the bone to retain moisture. You can remove easily after fully cooked. I'd cook them short of 165, maybe 155 - 160. After 140-145 you are in the safe zone for bacteria.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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05-01-2007, 02:44 PM | #5 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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Make it easy on yourself and do thighs! Everybody and their mother does em but they usually win.
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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04-19-2010, 12:46 PM | #6 |
Is lookin for wood to cook with.
Join Date: 04-15-10
Location: Wichita, Kansas
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Isn't that the problem....that everyone does thighs? Is there an argument to be made that being different could make you stand out?
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04-19-2010, 12:48 PM | #7 |
Is lookin for wood to cook with.
Join Date: 04-15-10
Location: Wichita, Kansas
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On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?
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04-19-2010, 12:50 PM | #8 |
is One Chatty Farker
Join Date: 09-05-06
Location: Kansas City, KS
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I know there are a few teams turning in both! And winning! We have been practicing but can't get the breast right yet.
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Kim Wife of HoDeDo Smoke On Wheels www.smokeonwheels.com Yoder Cookers YS-640 & YS-480 & YS-1320 / Coming Soon* YS Q-Kitchen with YS-1500, YS-640 & YS-Charcoal Grill/ $25 Hasty-bake Model 410 / Weber Kettles |
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04-19-2010, 12:51 PM | #9 |
is One Chatty Farker
Join Date: 09-05-06
Location: Kansas City, KS
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Really depends on the contest. A lot of organizers are trying to get as many CBJs as possible.
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Kim Wife of HoDeDo Smoke On Wheels www.smokeonwheels.com Yoder Cookers YS-640 & YS-480 & YS-1320 / Coming Soon* YS Q-Kitchen with YS-1500, YS-640 & YS-Charcoal Grill/ $25 Hasty-bake Model 410 / Weber Kettles |
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04-19-2010, 02:39 PM | #10 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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ServSafe still uses 145 - beef, fish and pork, 155 ground beef or pork, 165 poultry. Just took the test.
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Ford Retired competition cook. BBQ mentor. |
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04-19-2010, 08:26 PM | #11 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Some teams can win without thighs, but most don't. Why push that rock uphill? If a top team like Smoke On Wheels can't get breasts right, that should give you an idea of just how high that hill is.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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04-19-2010, 09:21 PM | #12 | |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Quote:
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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04-19-2010, 10:18 PM | #13 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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This thread has a severly misleading title...
We've tried thighs and wings. I don't think I can consistently produce a really perfect breast. As for the amount, two sliced up would be plenty.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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04-20-2010, 08:03 AM | #14 | |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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I've won with white meat, but being the King of Brining, you already know my secret.
Two keys: Brining and temp. I wouldn't try to guess what judges like/don't like. I've actually heard it all ways; I like white meat, I don't like white meat, I like dark meat, I don't like dark meat. Just make sure if you ever turn it in, that it's not overcooked AND it's tender. That's the challenge. Quote:
I cook bone on like Todd suggested. |
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04-20-2010, 10:31 AM | #15 | |
Full Fledged Farker
Join Date: 08-31-08
Location: Kansas City, MO
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Quote:
I like the idea of cooking it on the bone and then removing it to box. I will be stealing that one if I ever do breasts.
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"Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver |
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