competition chicken - Page 2

SaucyWench · 11-15-2008, 08:42 PM

Appearance is all fine and good, but if the chix don't taste great, pretty is the least of your worries. Gimme some delicious smoky meat!

Smokin' Gnome BBQ · 11-15-2008, 08:53 PM

Quote:

Originally Posted by SmokeInDaEye

Ganome, it seems from the pix that you need a little more heat. The chicken looks kinda light and it make the grate marks very noticable. a thinned out sauce could also help even out the color, just make sure you give it a bit of time to set in.

http://www.bbq-brethren.com/forum/sh...2&postcount=82

I agree with the lightness in color, this is when I first tried to turn it in, 11:30 insted of 12:00. it went back on the smoker and did set up/darken a bit. I was a little ahead of my self, I was thinking of sausage turn in at NewHolland! after all was said and done I laughed even though walking up to the judges tent a half hour early and see any one else wasnt funny.

SmokeInDaEye · 11-15-2008, 09:21 PM

Quote:

Originally Posted by Smokin' Gnome BBQ

I agree with the lightness in color, this is when I first tried to turn it in, 11:30 insted of 12:00. it went back on the smoker and did set up/darken a bit. I was a little ahead of my self, I was thinking of sausage turn in at NewHolland! after all was said and done I laughed even though walking up to the judges tent a half hour early and see any one else wasnt funny.

Hey, at least you were ahead of schedule the rest of the day, no?

ipls3355 · 11-15-2008, 09:37 PM

better 30 minutes early then 30 minutes late

Michael in PA · 11-15-2008, 11:05 PM

We've only been to one KCBS competition, but we took first in chicken. We don't grill and we don't sauce. We pull the chicken and immediately apply avery little thin, sweet glaze. The chicken is hot and the glaze is hot so it cooks on immediately. Best thing is the skin stays crispy and is a little sweet and shiny.

PatioDaddio · 11-15-2008, 11:10 PM

Three words...

Brine! Brine! Brine!

It gets flavor to the bone and greatly improves moisture retention, which means a lot more overcook insurance.

John

SaucyWench · 11-15-2008, 11:40 PM

No, no, no! Brine just makes the chickie taste salty. Smoke, real smoke, is what you need to be trying for!

watertowerbbq · 11-16-2008, 08:13 AM

Quote:

Originally Posted by SaucyWench

No, no, no! Brine just makes the chickie taste salty. Smoke, real smoke, is what you need to be trying for!

Tell that to AB (Alton Brown)

Smokin' Gnome BBQ · 11-16-2008, 10:45 AM

Quote:

Originally Posted by PatioDaddio

Three words...

Brine! Brine! Brine!

It gets flavor to the bone and greatly improves moisture retention, which means a lot more overcook insurance.

John

testing the brining waters today,
thighs

1 quart water
1/4c salt (kosher)
1/4c brown sugar
1 tbs dehydrated chopped onion (I really dont know why)

gonna let the thighs in the brine about 4-5 hours and smoke to temp. I will sauce at the end with Stubbs original (I think).
Sal

PatioDaddio · 11-16-2008, 11:10 AM

Quote:

Originally Posted by SaucyWench

No, no, no! Brine just makes the chickie taste salty. Smoke, real smoke, is what you need to be trying for!

Not if you use a salt/sugar ratio of 2/3 cup to 1 cup, and brine for 6 hours. It works like a champ for me. The two times I tries not brining my scores plummeted.

John

Ron_L · 11-16-2008, 11:29 AM

Quote:

Originally Posted by PatioDaddio

Not if you use a salt/sugar ratio of 2/3 cup to 1 cup, and brine for 6 hours. It works like a champ for me. The two times I tries not brining my scores plummeted.

John

I'm assuming that's 2/3 cup salt to 1 cup of sugar. How much water?

Do you rinse the chicken after the brine, SaucyWench? I forgot to rinse once and the chicken was way too salty.

MilitantSquatter · 11-16-2008, 11:46 AM

Sal - I'd be careful with the grate marks on the top using the exanded steel grates. When I used to have my Pitts & SPitts, it always made chicken look unappealing on the top side with the large diamonds embedded. If you want, try skin up first until the skin tightens up and gets some color on it.

Also, it seems that aside from the color of the sauce, there is very little traceability of the original rub. Either coating was light to begin with or it got wiped away when sauce was applied.

As far as brines, marinades or injections - I think all are good options and one method is probably not much better than the other as far as overall noticeability as it would affect scoring as long as the flavor was pleasing.

I'd dare a good percentage of people couldn't tell which method was used on smoked chicken after all the rub and sauce is applied.

Good Luck !!

VA BBQ PIRATES · 11-16-2008, 11:57 AM

Quote:

Originally Posted by Smokin' Gnome BBQ

testing the brining waters today,
thighs

1 quart water
1/4c salt (kosher)
1/4c brown sugar
1 tbs dehydrated chopped onion (I really dont know why)

gonna let the thighs in the brine about 4-5 hours and smoke to temp. I will sauce at the end with Stubbs original (I think).
Sal

Sal I brine with about that same ratio but only go about 2 hours. Let us know how it goes. (onion? I know why)

Dan - 3eyzbbq · 11-16-2008, 12:23 PM

Quote:

Originally Posted by VA BBQ PIRATES

Sal I brine with about that same ratio but only go about 2 hours. Let us know how it goes. (onion? I know why)

Why?

VA BBQ PIRATES · 11-16-2008, 02:25 PM

Gnomes like Onion

And in addition to adding moisture you can add flavour with your brine. As the water is being forced into the chicken by osmosis it takes some of the flavor of the brine with it.

Tom

11-15-2008, 09:37 PM	#19
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL	better 30 minutes early then 30 minutes late __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

11-15-2008, 11:05 PM	#20
Michael in PA Got Wood. Join Date: 08-25-08 Location: Lansdale, PA	We've only been to one KCBS competition, but we took first in chicken. We don't grill and we don't sauce. We pull the chicken and immediately apply avery little thin, sweet glaze. The chicken is hot and the glaze is hot so it cooks on immediately. Best thing is the skin stays crispy and is a little sweet and shiny. __________________ The "Daddy" in Smoke Daddy's Barbecue

11-16-2008, 11:46 AM	#27
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Sal - I'd be careful with the grate marks on the top using the exanded steel grates. When I used to have my Pitts & SPitts, it always made chicken look unappealing on the top side with the large diamonds embedded. If you want, try skin up first until the skin tightens up and gets some color on it. Also, it seems that aside from the color of the sauce, there is very little traceability of the original rub. Either coating was light to begin with or it got wiped away when sauce was applied. As far as brines, marinades or injections - I think all are good options and one method is probably not much better than the other as far as overall noticeability as it would affect scoring as long as the flavor was pleasing. I'd dare a good percentage of people couldn't tell which method was used on smoked chicken after all the rub and sauce is applied. Good Luck !! __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

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11-15-2008, 08:42 PM	#16
SaucyWench Full Fledged Farker Join Date: 11-13-08 Location: Taylorsville, KY	Appearance is all fine and good, but if the chix don't taste great, pretty is the least of your worries. Gimme some delicious smoky meat!

11-15-2008, 11:10 PM	#21
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Three words... Brine! Brine! Brine! It gets flavor to the bone and greatly improves moisture retention, which means a lot more overcook insurance. John

11-15-2008, 11:40 PM	#22
SaucyWench Full Fledged Farker Join Date: 11-13-08 Location: Taylorsville, KY	No, no, no! Brine just makes the chickie taste salty. Smoke, real smoke, is what you need to be trying for!

11-16-2008, 02:25 PM	#30
VA BBQ PIRATES On the road to being a farker Join Date: 05-08-07 Location: Springfied, VA	Gnomes like Onion And in addition to adding moisture you can add flavour with your brine. As the water is being forced into the chicken by osmosis it takes some of the flavor of the brine with it. Tom